JoAnn Johnson writes: “I remember my grandmother (even into her 80s) rising early in the morning, going downstairs and out into her garden to pick fresh asparagus and coming back upstairs (18 steps each way) to make this froscia. The delicious aroma of the asparagus cooking in the olive oil would wake me up and often I would join her for breakfast.” From “Campobello Sunrise,” this Sicilian omelet is similar to a frittata.
Ingredients
Olive oil (enough to coat bottom of heavy skillet)
Green pepper, diced
Asparagus spears, steamed, drained, diced
Eggs, beaten
Romano or parmesan cheese, grated
Salt and pepper to taste
Directions
Heat olive oil in pan; saute green pepper and asparagus until tender; add in beaten eggs mixed with cheese, salt and pepper. Cook over low flame until just about cooked through. To serve, flip onto plate so that the bottom becomes the top.
