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8
Cover and cook until top looks dry, and the eggs don’t wiggle, about 30-35
minutes total.
Serve hot or room temperature, garnish with chopped parsley, cut in
12 wedges.
Nutritional information per serving:
Calories 176 (62%from fat) • carb. 4g • pro. 13g • fat 12g • sat. fat 4g
• chol. 331mg • sod. 313mg • calc. 94mg • fiber 1g
*Tabasco
®
is a registered trademark owned by the McIlhenny Co.
ASPARAGUS AND PROSCIUTTO PASTA FRITTATA
Makes 12 servings
3
⁄4 teaspoon kosher salt, divided
8 ounces fresh asparagus, trimmed and cut in ½-inch pieces,
tips reserved
2 green onions, trimmed, cut in
1
⁄8-inch pieces
4 ounces prosciutto, thinly sliced, cut in ¼-inch slivers
8 ounces capellini, or other very thin pasta, cooked according to
package instructions, drained and cooled
18 large eggs, beaten
8 ounces lowfat mozzarella, cut in ¼-inch dice
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon *Tabasco
®
1 can (14 ounce) diced tomatoes, drained
¼ cup finely chopped sun-dried tomatoes
½ cup grated Parmesan cheese
Preheat Cuisinart
®
Electric Skillet to 400°F; add ½ cup water with ¼
teaspoon salt and bring to a boil. Add asparagus tips, cover and steam until
crisp tender, about 1½ minutes. Remove with a slotted spoon and reserve
for garnish. Add remaining asparagus, cover and steam for 1 minute. Add
green onions, steam 1 minute and transfer to a medium size bowl. Add
prosciutto to the Skillet; stir until frizzled and slightly browned, and all
water has evaporated. Remove and reserve. Turn off heat.
Combine cooked pasta with eggs; stir in mozzarella and cooled prosciut
-
to. Add basil, thyme, remaining ½ teaspoon kosher salt, and Tabasco
®
.
Combine diced tomatoes and sun-dried tomatoes with the cooked aspara
-
gus pieces and green onions; reserve.
Pour half of the egg/pasta mixture into Skillet; smooth with the back of
a spoon. Make a layer of the tomatoes and asparagus, and cover with the
remaining egg and pasta mixture. Sprinkle top with grated Parmesan cheese
and garnish with the asparagus tips. Set temperature to 200°F, cover, and
cook until top looks solid and edges are slightly browned, about 60-70 min
-
utes.
Cut into 12 wedges and serve warm or at room temperature.
Nutritional information per serving:
Calories 278 (48% from fat) • carb. 15g • pro. 20g • fat 14g • sat. fat 6g
• chol. 354mg • sod. 548mg • calc. 246mg • fiber 1g
*Tabasco
®
is a registered trademark owned by the McIlhenny Co.
WHITE & SWEET HASH BROWN POTATOES
Makes 12 servings
1½ tablespoons unsalted butter
1½ tablespoons extra virgin olive oil or vegetable oil
1½ pounds russet potatoes, skins on, cut in ½ inch dice
½ pound sweet potato, peeled, cut in ½ inch dice
1 cup chopped red pepper
1 cup chopped onion
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon thyme
1 tablespoon chopped parsley
Melt butter and oil in Cuisinart
®
Electric Skillet set on “WARM”. Add the
white potatoes, sweet potatoes, red pepper, onion, salt, pepper, and thyme;
gently, but thoroughly stir to coat with butter.
Cover Skillet and turn heat to 350°; cook/steam for 10 minutes. Stir; cover
again for 3 minutes. Remove cover, stir, and brown the potatoes for 5 more
minutes.
Garnish with parsley and serve.
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