1 tablespoon extra virgin olive oil
1 onion thinly sliced
1/4 pound asparagus, slightly blanched.
Fine sea salt to taste
Grinding black pepper
6 eggs slightly beaten
2 teaspoons fresh herbs, oregano, parsley
Sprinkle of red pepper flakes
3 tablespoons dry white wine
In medium high heat, non-stick skillet, add olive oil and onionskl cook until wilted.
Beat eggs with herbs and wine, fold in asparagus, then add to skillet.
Allow eggs to set before flipping fritatta.
Cut into wedges and serve on fresh Italian cibatta immediately.
This recipe is featured on Season 23 - Episode 2315.
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