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Friday, May 02, 2008 Capellini Frittata with Asparagus By Article @ 5:31 PM :: 178 Views :: :: Main Dish, Breakfast, Italian   1 lb. thin asparagus, trimmed (You can use any combination of veggies.) ½ lb. capellini 1 T. Olive oil 6 T. butter, softened 3.4 c. diced Italian Fontina cheese (about ¼ lb.) ¼ c. imported Romano or parmesan cheese, grated 4 eggs lightly beaten Cut asparagus into small pieces, about ¾ of an inch, and boil until almost tender. Cook pasta al dente and drain. Toss pasta with oil, 3 tablespoons of butter, cheeses and asparagus. Add salt and pepper to taste. Cook 2 minutes. Add eggs and combine well. In a 12 inch non-stick skillet heat remaining 3 tablespoons of butter over medium heat until foam subsides. Add pasta mixture and spread evenly with fork. Reduce heat to moderate and cook frittata about 3 minutes. Put a large platter over the skillet and put the uncooked side back into the skillet. Cook another 1-2 minutes. Be careful not to burn it. The frittata should be firm, not soft.