Asparagus & Herb Frittata

  • Originally posted by Kell in What's for Dinner May 2008:

    Asparagus and Herb Frittata

    3 Tbsp unsalted butter or marg
    8 medium asparagus spears, rinsed, woody-ends trimmed, cut into 1-inch pieces (about 1 1/2 cups)
    1 small red onion, halved, peeled and thinly sliced (about 3/4 cup)
    8 large eggs
    8 Tbsp grated Parmesan cheese
    1/2 cup fresh parsley leaves, finely chopped; use 2 Tbsp dried herbs
    2Tbsp milk
    1 tsp salt
    1/2 tsp pepper

    Other vegetables can be added to asparagus and onion before sautéing. Try 1/2 cup of diced bell peppers, mushrooms or tomatoes.

    In a 10-inch oven-safe nonstick skillet, heat 1 Tbsp butter or margarine over medium heat. Add asparagus pieces and sliced onion (plus optional vegetables, if using) and cook until tender (about 5 minutes), stirring occasionally with a heat-resistant spatula. Transfer to a medium-size bowl and cool.
    Break eggs into a separate medium-size bowl and add 6 Tbsp of the Parmesan cheese, parsley, milk, salt and pepper. Whisk until well blended. Stir the cooked asparagus and onions into the egg mixture. Preheat broiler. In the same skillet, over medium heat, melt remaining 2 Tbsp of butter or margarine. Add egg mixture. As it cooks, use a heat-resistant spatula to lift away egg mixture that has “set” from sides of skillet, allowing uncooked eggs to flow underneath (tilt pan if necessary). Continue to cook until entire mixture begins to set, about 3 minutes. The center will still be runny and loose.
    Reduce heat to low. Cover skillet and cook until frittata is almost completely set, about 7 minutes.
    Sprinkle remaining 2 Tbsp of cheese over frittata and transfer skillet to broiler. Broil until frittata is set and top begins to brown.
    Loosen edges and bottom of frittata with a clean spatula. Slide onto a plate and cut into wedges. Serve warm or at room temperature.
  • I will have to try this