Asparagus Frittata

This simple frittata is an open-faced omelet that can be enjoyed any time of the day ... even as a simple dinner.
  • 3/4 lb. asparagus
  • 2 T. butter
  • 6 large eggs
  • 1/4 c. grated Parmesan cheese
  • 1 T. parsley
  • Salt and pepper
  • Cooking spray

Prepare the asparagus by slicing the spears on the diagonal into 1/4 inch pieces, leaving the tips whole. Melt the butter in a 10-inch nonstick skillet over medium heat. Add the asparagus and saute until it is crisp-tender. Remove to a dish.

Whisk the eggs in a bowl until well blended. Whisk in the Parmesan, parsley, a generous pinch of salt and several grinds of pepper.

Reheat the skillet over medium heat. Spray the pan lightly with cooking spray and add the asparagus. Add the eggs and stir briefly to make sure the asparagus pieces are evenly distributed, then reduce the heat to low or moderately low and cook without stirring until the frittata is almost completely set, about 20 minutes. The center should not be set.

While the frittata cooks, preheat the broiler and arrange a rack about 8 inches from the heating element. Put the skillet under the broiler and cook, watching constantly, until the surface of the frittata is firm and lightly colored. Let the frittata rest in the skillet for a few minutes, then transfer it to a platter or cutting board to cut into serving sized pieces.

  • Yields: 4 servings
  • Preparation Time: 45 minutes
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