Asparagus frittata
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Nothing says spring like asparagus frittata; a flat Italian omelet served at lunchtime or as a light dinner with crusty bread. The great thing about frittata is you can change up the ingredients with what you have on hand. Try sausage and pepper or mushroom and onion and top with your favourite cheese.
Ingredients
1 pound medium asparagus, trimmed
2 tablespoons extra virgin olive oil
6 green onions, sliced
10 eggs
Pinch coarse salt
1⁄8 teaspoon freshly ground pepper
3 tablespoons freshly grated Parmesan cheese
Steam asparagus until tender, about 5 minutes. Drain and cut into 1⁄2-inch pieces; set aside.
In an ovenproof nonstick skillet, heat olive oil over medium heat; add green onions and asparagus, cook 2 minutes. Meanwhile, whisk eggs, salt and pepper in a large bowl; pour over asparagus mixture and sprinkle with Parmesan cheese; cook until slightly set, about 4 minutes. Pierce holes in egg mixture and lift edges slightly to allow eggs to run to corners of pan, cook another 2 minutes; do not stir. Transfer skillet to oven and broil until eggs are set and top is golden and puffy, about 3 minutes. Let cool slightly. Remove from pan and cut into wedges. Serve warm or at room temperature. Serves 6.
It is important to use an ovenproof nonstick skillet; if you do not have one, use the one you have but wrap the handle with foil.
