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Proper storage and handling are important in maintaining quality. Grade AA can rapidly lose quality to become Grade B. Eggs kept at room temperature (or above 68 degrees F) may lose more quality in one day than in one week under refrigeration (45 degrees F or below; do not freeze) eggs will retain their quality for several weeks.
Provided by American Egg Board
The frittata is the Italian version of an omelet.
Steam asparagus until crisp tender, about 4 minutes. Cool. Cut 1-1/2 cups into 1/2-inch diagonal slices. Reserve remaining whole asparagus for garnish.
Preheat oven to 400 degrees F. Heat 1 tablespoon oil in a 10-inch skillet with flame-proof handle; add scallion and red pepper; cook 5 minutes. Stir in rice, sliced asparagus, thyme, salt and pepper.
Whisk eggs, egg whites and cheese until frothy. Heat rice mixture over high heat; stir in eggs until they begin to set, about 1 minutes. Lower heat and cook 2 minutes. Transfer skillet to oven and cook just until eggs are set on top, about 5 minutes.
Loosen frittata from sides and bottom of skillet with rubber spatula. Slide out onto platter. Wipe out skillet and add whole asparagus; heat through.
To serve cut frittata into wedges and garnish with whole asparagus and fresh thyme sprigs.
Nutritional Information Per Serving:
Calories from Fat: 72
Protein: 14 g
Carbohydrates: 19 g
Dietary Fiber: 1 g
Fat: 8 g
Saturated Fat: 2 g
Monounsaturated Fat: 4 g
Cholesterol: 160 mg
Sodium: 152 mg
Provided by Bertolli Nutrition Center
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
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