Ingredients
1 TB olive oil
1 small onion, chopped
10 med fresh asparagus cut into 1 " pieces
3 cups cooked angel hair pasta
12 cooked shrim, halved lengthwise
6 eggs
2 TB fresh parsley
salt and pepper to taste
Preparation
set oven to 375 Set a 10" skillet with an ovenproof handle over med heat. Heat the oil. Add the onion and cook for 8 minutes. Add the asparagus and cook, stirring often for 2 minutes. Add the angel hair and shrimp and stir well. Spread the mix evenly in the pan. In a bowl, whisk the eggs parsley salt and pepper Reduce the heat to medium low. Pour in the egg mix and cook for 2-4 mintues until the egg around the edge begins to set. Transfer the skillet to the oven. Cook for 15 minutes until the egg is set. Remove the pan from the oven and let it sit for 1 minute. Run a rubber spatula around the frittata , tilt the pan, and slide it out onto a plate and cut into wedges
