Tuesday, March 12, 2013

Asparagus Frittata

1 Lb Fresh asparagus
2 Cups Grated Pecorino cheese
1 Cup Plain bread crumbs
10 Eggs
Cloves garlic - finely chopped
1 Tbs Fresh mint - finely chopped
1/2 Cup Milk
Extra Vergine Olive oil
Salt & Pepper

Mix all together, grease pan with olive oil, pour mix and cook turning frittata when it gets harder.

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