This frittata features some of the best flavors of spring.
- 1 lb. thin asparagus
- 3 quarts water
- 2 Tbsp. extra-virgin olive oil
- 3 medium shallots, minced
- 6 large eggs
- ⅓ cup grated Parmesan or other cheese*
- ½ cup shredded fresh basil leaves
- Freshly ground back pepper
- Bring several quarts of water to a boil in a medium saucepan.
- Snap and discard tough ends from the asparagus. Slice asparagus diagonally into 1-inch pieces.
- Add asparagus and salt to taste to boiling water and cook until almost tender (about 90 seconds); drain asparagus and set aside.
- Turn on broiler.
- Heat oil in a 10-inch skillet (preferably cast iron or stainless steel) with an ovenproof handle. Swirl oil to evenly coat bottom of pan.
- Add shallots and sauté over medium heat until translucent (about 3 minutes). Add asparagus and cook (about 30 seconds).
- In a medium bowl, use a fork to lightly beat eggs, cheese, basil and salt and pepper. Add egg mixture to pan and stir gently with fork to incorporate the vegetables.
- Cook over medium-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets. Continue cooking until frittata is set, except for the top (about 8 minutes).
- Place the pan directly under the broiler and cook until top is set and barely golden brown (about 1-2 minutes). Do not let frittata burn.
- Invert frittata on a large platter. Cut into wedges and serve.
Makes 4 servings.
Local, organic eggs are the best option. Buying local eggs supports the local economy. Organic eggs are important, as they ensure the chickens have an open, outside area available throughout the year. Organic chickens are also fed 80% organic, non-GMO feed.
- Recipe from The Complete Italian Vegetarian by Jack Bishop, 1997: Houghton Mifflin.
- Nutrition and food information from the book: Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair, 2008; Sasquatch Books.