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Asparagus-Shallot Tomato Frittata

Source: Laura's Lean Beef-In The Kitchen

A frittata is simply a firm Italian omelet with egg and other ingredients mixed together. In this recipe, asparagus, tomato and shallots are used to create a filling meal with delicate flavors.

1 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
2 shallots, finely chopped
1/2 pound asparagus, cut into 1 1/2-inch pieces
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 cup chopped fresh basil
1 (16-ounce) container Egg Beaters
2 roma tomatoes, sliced
1/4 teaspoon freshly ground pepper (optional)

Cook beef and shallots over medium-high heat in a 12-inch lightly greased oven-proof skillet 5 minutes or until beef is browned; drain. Add asparagus, salt and Italian seasoning and saute 5 to 7 minutes or until tender, stirring constantly. Stir in basil and cook 2 more minutes. Reduce heat to medium. Pour eggs over beef mixture. Cover and cook until edges are set and bottom is lightly browned about 5 minutes. Add tomatoes over eggs. Broil frittata 5 to 7 minutes or until cooked through. Cut into 8 wedges; sprinkle with pepper if desired.

Makes 8 servings.

Cooking Tip: Shallots are a member of the onion family, with papery brown skin, purple-tinged white flesh, and a flavor resembling a cross between sweet onion and garlic. When shopping for shallots, look for firm, well-shaped heads that are not sprouting. Then store them in a cool, dry place for up to 1 month.