Recipe: Asparagus and Mint Frittata

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Asparagus and Mint Frittata

Recipes > Asparagus and Mint Frittata

Asparagus and Mint Frittata

		Coarse sea salt
8		thin asparagus spears, trimmed
		Freshly-ground black pepper
8		large eggs
1		bunch fresh mint leaves, chopped
1/2 cup		freshly-grated Parmesan
2 Tbs		olive oil

Serves 6.Serves 6.Serves 6.Serves 6.Serves 6.Serves 6.

Servings: 6

Recipe Type

Brunch, Egg Dishes, Vegetables

Recipe Source

Source: Martha Stewart Living - <www.marthastewart.com>

Rose Gray and Ruth Rogers are the co-authors of "The Cafe Cook Book" (Broadway Books, New York, 1998)

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