Asparagus and Shrimp Frittata

Ingredients

  • cup long-grain rice
  • 1 ½ pounds asparagus
  • 1 or 2 bunches of chives to yield 1/2 cup
  • 8 ounces whole red pepper or 7 ounces chopped, ready-cut red pepper (1 1/2 cups)
  • A few sprigs fresh thyme to yield 1 teaspoon thyme leaves
  • ½ pound cooked, peeled shrimp
  • 1 orange
  • 1 ½ ounces Parmigiano Reggiano (7 heaping tablespoons coarsely grated)
  • 2 large eggs
  • 5 egg whites
  • 1 teaspoon olive oil
  • teaspoon salt
  • Freshly ground black pepper to taste
  • 3 slices crusty country bread
  • Nutritional Information
    • Nutritional analysis per serving (3 servings)

      439 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 9 grams dietary fiber; 15 grams sugars; 36 grams protein; 255 milligrams cholesterol; 603 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

3 servings

Preparation

  1. Preheat oven to 400 degrees.
  2. Combine the rice with 2/3 cup water and bring to a boil in heavy-bottomed pot. Reduce heat and simmer, covered, cooking a total of 17 minutes.
  3. Wash and trim asparagus by breaking stalks at the point where the tough woody part meets the tender stalk. Take 1 pound of the asparagus and cut the stalks into 1/4-inch pieces. Steam the asparagus for 3 to 5 minutes, until it is tender but still firm.
  4. Meanwhile, wash and chop the chives; wash, trim, seed and chop the red pepper into small dices. Wash the thyme and remove leaves from sprigs; cut the shrimp into 1/4-inch pieces; grate the rind of the orange, and grate the cheese.
  5. Drain the asparagus. Steam the remaining whole asparagus.
  6. Whisk the eggs and egg whites until they are well beaten. Stir in the chives, red pepper, thyme, shrimp, orange rind, cheese and cut-up asparagus. When rice is cooked, stir in. Season with salt and pepper.
  7. Heat a 12-inch nonstick saute pan that can go into the oven over medium-high heat. Add the oil and pour egg mixture in the pan, stirring for about a minute. Reduce heat to low and cook for 2 minutes longer.
  8. Drain the whole asparagus.
  9. Place saute pan in the oven and bake until the eggs set, about 5 minutes. Loosen the frittata and place a serving plate over the pan. Flip the frittata on to the serving plate. Surround with the whole asparagus. Serve with bread.

45 minutes

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