Asparagus and Shrimp Frittata

Preparation

1. Step 1

   Preheat oven to 400 degrees.

2. Step 2

   Combine the rice with ⅔ cup water and bring to a boil in heavy-bottomed pot. Reduce heat and simmer, covered, cooking a total of 17 minutes.

3. Step 3

   Wash and trim asparagus by breaking stalks at the point where the tough woody part meets the tender stalk. Take 1 pound of the asparagus and cut the stalks into ¼-inch pieces. Steam the asparagus for 3 to 5 minutes, until it is tender but still firm.

4. Step 4

   Meanwhile, wash and chop the chives; wash, trim, seed and chop the red pepper into small dices. Wash the thyme and remove leaves from sprigs; cut the shrimp into ¼-inch pieces; grate the rind of the orange, and grate the cheese.

5. Step 5

   Drain the asparagus. Steam the remaining whole asparagus.

6. Step 6

   Whisk the eggs and egg whites until they are well beaten. Stir in the chives, red pepper, thyme, shrimp, orange rind, cheese and cut-up asparagus. When rice is cooked, stir in. Season with salt and pepper.

7. Step 7

   Heat a 12-inch nonstick saute pan that can go into the oven over medium-high heat. Add the oil and pour egg mixture in the pan, stirring for about a minute. Reduce heat to low and cook for 2 minutes longer.

8. Step 8

   Drain the whole asparagus.

9. Step 9

   Place saute pan in the oven and bake until the eggs set, about 5 minutes. Loosen the frittata and place a serving plate over the pan. Flip the frittata on to the serving plate. Surround with the whole asparagus. Serve with bread.