This is another one from the famous Chef Joe at wwrecipes.com and a personal favorite of mine - it can easily be doubled if you have a big enough skillet and is elegant enough for a special brunch or luncheon, and yummy enough to be served all day at my house. I personally omit the salt and have sometimes changed it up by adding chives or other herbs. This recipe is pretty healthy and fairly diet-friendly, but those who are looking to lose weight can make it even more diet-friendly by using low-fat cheese, or even looking into a weight loss system like Sensa!
1 lb (500 g) fresh asparagus, washed, trimmed of tough ends, and cut into 1 inch (2 cm) pieces
2 Tbs (30 ml) olive oil
2 to 3 shallots, finely chopped
1/2 cup (125 ml) Parmesan cheese
1/4 cup (60 ml) shredded basil leaves
Salt and freshly ground pepper to taste
Cook the asparagus in enough boiling salted water to cover for 2 minutes. Drain and rinse under cold water and set aside. Heat the oil in a heavy non-stick 10 inch (25 cm) skillet over moderate heat.
Saute the shallots until translucent, about 3 to 4 minutes. Add the asparagus and saute an additional 2 minutes.
Combine the remaining ingredients in a bowl and beat to thoroughly combine. Pour the egg mixture into the skillet and cook, scraping the sides and bottom occasionally with a spatula, until the bottom has set.
Place the skillet under a preheated broiler until the top has set. Be careful not to burn the top.
Invert onto a serving platter and cut into wedges to serve. Serve hot, warm, or at room temperature. Serves 4.
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