Asparagus Frittata with Mint and Parmesan
makes 12 or more pieces
NOTE: An Italian frittata is similar to a Spanish omelet, but
the texture is lighter and fluffier. Putting the frittata under the
broiler (rather than flipping it) helps create this texture. Blanch
the asparagus in salted water until crisp-tender, about
11/2 to 2
minutes.
2 tablespoons extra-virgin olive oil or unsalted butter
1 shallot, minced
1 tablespoon minced fresh mint leaves
2 tablespoons minced fresh parsley leaves
1/3 pound asparagus, tough ends snapped off and discarded; spears cut into 1-inch pieces and blanched until crisp-tender
5 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 large eggs, lightly beaten
INSTRUCTIONS:
1. Adjust oven rack to upper-middle position and heat oven to 350 degrees.
2. Heat oil or butter in 10-inch nonstick, ovenproof skillet over medium heat. Swirl skillet to distribute evenly over pan bottom and sides. Add shallot and sauté until softened, 3 to 4 minutes. Stir in mint, parsley, and asparagus; toss asparagus to coat with oil. Spread in single layer.
3. Meanwhile, stir 3 tablespoons cheese, salt, and pepper into eggs. Pour mixture into skillet; stir lightly with fork until eggs start to set. Once bottom is firm, use thin spatula to lift frittata edge closest to you. Tilt skillet slightly toward you so that uncooked egg runs underneath (see figure 26). Continue cooking about 40 seconds, then lift edge again, repeating process until egg on top is no longer runny.
4. Sprinkle remaining 2 tablespoons cheese over frittata. Transfer skillet to oven; bake until frittata top is set and dry to touch, 2 to 4 minutes, making sure to remove frittata as soon as top is just set. Run spatula around skillet edge to loosen frittata; slide onto serving plate. Cut into thin wedges or 1-inch squares and serve immediately or at room temperature.