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Mindful : June 2014
Asparagus and Potato Frittata with Ricotta Serves 4 12 green asparagus tips Sea salt 8 large eggs 1⁄2 cup (1 1⁄2 oz) grated manchego cheese 2 tbsp roughly chopped flat-leaf parsley leaves 1⁄2 tsp ground coriander pepper, to taste 1⁄3 cup+2tbspoliveoil 1 large red onion, finely sliced with a mandoline 10 1⁄2 oz (2 medium) russet potatoes, peeled and sliced in 1⁄2-inch pieces 6 heaping tbsp whole milk ricotta Blanch asparagus tips in boiling salted water for 2 minutes, strain and douse in ice water; set aside. Whisk together eggs in a large bowl; add 1⁄4 cup manchego cheese, parsley, and coriander. Season with salt and pepper; set aside. Heat 1⁄3 cup olive oil in a 10-inch nonstick ovenproof skillet. When warm, add onion and cook on low to medium heat for 8 minutes, without browning, stirring occasionally. Add potatoes and cook without browning for 20 minutes or until soft. Combine vegetables to egg mixture. Heat remaining olive oil in skillet. Add egg mixture and scatter asparagus over top. Add ricotta and rest of the manchego. Cook for about 7 minutes, or until egg batter starts to set (middle will be slightly runny). Preheat the broiler. Place the frittata under broiler and broil until lightly browned and the center is set. Run a rubber spatula around edges of the frittata to loosen it. Slide onto a serving plate, and slice into wedges before serving. June 2014 mindful 33 Healthy Mind, Healthy Life. When you subscribe to Mindful, you will: • Discover practical, effective tools for everyday living • Learn about the latest brain science and the many ways mindfulness is changing our society • Enjoy better health and relief from stress • Improve your performance and capacity at work • Deepen the relationships in your life • Be inspired by stories of other mindful people like you Don’t miss the next great issue of Mindful. Mail the attached card or call toll-free 1-855-492-1675 Subscribe Now mindful.org