Cookbook:Asparagus Frittata

Asparagus Frittata
Category	Egg recipes
Servings	4
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

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.

Ingredients

• 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

Equipment

• 12-inch (30cm) oven-safe frying pan (i.e. no plastic or wooden handles)
• Medium-sized bowl
• Whisk or fork

Procedure

1. In a bowl, beat together the eggs, milk, basil, salt and pepper. Set aside.
2. Preheat broiler/oven to 350°F (175°C). Heat the olive oil in the heat-safe skillet over medium heat.
3. When the oil is hot, add the garlic and sauté until fragrant, about a minute.
4. Add the chopped asparagus and sauté for about 5 minutes until it begins to become tender.
5. Pour the egg mixture into the skillet and cook about 4 minutes or until bubbles begin to form in the center of the eggs.
6. Sprinkle the Parmesan cheese on top of the eggs, and immediately transfer the pan to the oven.
7. Cook under the broiler until the top puffs and browns, about 3 minutes.
8. Remove the pan from the oven (careful, it will be hot) and cut the frittata into wedges.
9. Serve immediately with crusty bread and fresh fruit for a light spring dinner.

Notes, tips, and variations

• 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.

See also

• Fall Chanterelle Mushroom Frittata