Asparagus Frittata
Like the traditional Spanish omelet, frittata is a thick, hearty omelet filled with vegetables. A frittata may be filled with any variety of vegetables, cheeses, pastas, or meats. This recipe is for a simple vegetarian one.
Servings
4
1 tablespoon olive oil
2 garlic cloves, minced
1 bunch of fresh asparagus, trimmed and chopped
8 large eggs
3 teaspoons milk (whole fat milk is best, but part skim would be fine)
2 teaspoons chopped fresh basil or 1 teaspoon dried basil
1 pinch of salt
1 pinch of ground black pepper
3 tablespoons grated Parmesan cheese
In a bowl, beat together the eggs, milk, basil, salt and pepper. Set aside.
Preheat broiler/oven to 350°F (175°C). Heat the olive oil in the heat-safe skillet over medium heat.
When the oil is hot, add the garlic and sauté until fragrant, about a minute.
Add the chopped asparagus and sauté for about 5 minutes until it begins to become tender.
5 minutes
Pour the egg mixture into the skillet and cook about 4 minutes or until bubbles begin to form in the center of the eggs.
4 minutes
Sprinkle the Parmesan cheese on top of the eggs, and immediately transfer the pan to the oven.
Cook under the broiler until the top puffs and browns, about 3 minutes.
3 minutes
Remove the pan from the oven (careful, it will be hot) and cut the frittata into wedges.
Serve immediately with crusty bread and fresh fruit for a light spring dinner.
- •Try bitter greens like Swiss chard, ruby chard, or broccoli rabe.
- •Bell peppers, mushrooms, potatoes, and zucchini are all delicious in a frittata.
- •For a meat version, try adding cubed ham, chopped bacon or pancetta, or any variety of sausage.
- •Different cheeses can be used, such as fontina, cheddar, havarti, Emmenthal, or Pecorino Romano.
- •You may also add ½ cup of cooked, drained pasta such as linguine, spaghetti, or even macaroni.
- •Adding breadcrumbs to the beaten eggs is another good way of adding bulk.
- •Wrap leftovers (if there are any) in tin foil and chill in refrigerator. Leftover frittata makes a great sandwich: just allow the eggs to come to room temperature and place them between two slices of buttered, toasted bread.