Asparagus Scallion Frittata at Lucy French blog

Asparagus Scallion Frittata. Asparagus, scallion and red pepper frittata. Place a large non stick, oven. Freshly ground black pepper to taste. Stir in scallions and crumble in crisp prosciutto, if using. 1/2 cup (50g) chopped scallions. ½ cup chopped asparagus tips. Olive oil, for the pan. 1 pound fresh, thin asparagus spears. 1 medium red bell pepper, chopped. Gently add asparagus peels, just swishing the egg mixture over them. ½ teaspoon coarse sea salt or kosher salt or more to taste. 4 ounces prosciutto or bacon, thick slices with ample fat (about 4 slices) 1/2. More similar to a loose scramble, bastianich doctors her eggs up simply with asparagus and scallions—a dish that reminds her of foraging for fresh ingredients as a child in italy. This asparagus and scallion frittata recipe is packed with proteins thanks to all the eggs. 1 pound fresh thin asparagus spears.

Asparagus Frittata Recipe How to Make It Taste of Home
from www.tasteofhome.com

1/2 cup (50g) chopped scallions. Gently add asparagus peels, just swishing the egg mixture over them. It's filling enough to eat for breakfast or dinner. Olive oil, for the pan. Heat your skillet over medium heat and add 2 tablespoons olive oil. ¼ cup water or milk. ½ cup chopped asparagus tips. 1 medium red bell pepper, chopped. 1 pound fresh thin asparagus spears. Freshly ground black pepper to taste.

Asparagus Frittata Recipe How to Make It Taste of Home

Asparagus Scallion Frittata This asparagus and scallion frittata recipe is packed with proteins thanks to all the eggs. 1 medium red bell pepper, chopped. 1 pound fresh thin asparagus spears. 1/2 cup (50g) chopped scallions. Freshly ground black pepper to taste. Stir in scallions and crumble in crisp prosciutto, if using. Using a cheese grater, grate a small potato and then rinse under water and dry with a paper towel. It's filling enough to eat for breakfast or dinner. Asparagus, scallion and red pepper frittata. More similar to a loose scramble, bastianich doctors her eggs up simply with asparagus and scallions—a dish that reminds her of foraging for fresh ingredients as a child in italy. ½ teaspoon coarse sea salt or kosher salt or more to taste. Place a large non stick, oven. Olive oil, for the pan. ½ cup chopped asparagus tips. 1 pound fresh, thin asparagus spears. Gently add asparagus peels, just swishing the egg mixture over them.

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