Yield: 6 Servings
Categories: Italian, Eggs
8 Eggs, beaten well 1 lg Onion, sliced thin 3 oz Romano, grated Salt/pepper 1/2 lb Asparagus, 2" lengths 1/4 c Olive oil 6 oz Mozzarella, shredded Saute onion and asparagus in oil 10-12 minutes or until onions are golden. Be carefule not to brown. Mix grated cheese with eggs and pour eggs over vegetables. Move egg mixture from edge of pan allowing oil to seep through eggs. When eggs are 3/4 cooked, slide frittata out of pan onto dish. Invert pan over dish, add mozzarella on top, place under broiler for a minute. Slide omelet onto serving platter. Garnish with slices of tomato and parsley.