Open-Faced Asparagus Omelet (fritto)

Instructions

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   1 tsp. chopped fresh thyme 1/2 medium tomato, seeded and diced 12 cooked asparagus stalks, cut into 2-inch pieces 8 large eggs ½ tsp. salt ½ tsp. pepper ½ cup freshly grated Parmesan cheese Heat 1 Tbsp. (15 ml) of the olive oil over medium heat in a 9 to 10-inch, preferably nonstick, ovenproof frying pan. Add the onion, garlic and thyme. Sauté until the onion is caramelized. Add the asparagus and cook for a minute longer. Add half of the tomato and give a few stirs. Remove the vegetables and wipe out the pan. Turn on the broiler. While it is heating, beat the eggs, salt, pepper and cheese together. In the same frying pan, heat the remaining oil over medium heat. Pour in the eggs and scatter the vegetables on top of the eggs. Turn the heat to low and cook until the frittata is golden brown on the bottom, 5-8 minutes. Place the frittata under the broiler and cook until firm. Slide onto a plate and garnish with the remaining chopped tomato. Roasted Asparagus Note: Serves 4-6 . Total Carbohydrates: 41, Carbohydrates per Serving: 10.30 Don’t expect this asparagus to be green and crunchy. It will be browned, soft and sweetly delicious. It needs nothing more than a sprinkling of coarse-grained salt.