Asparagus Parmesan Frittata

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Recipe for Asparagus Parmesan Frittata.
  • PrepN/A |
  • TotalN/A |
  • Serves6


    • 1 pound thin asparagus
    • salt
    • 2 tablespoons extra-virgin olive oil
    • 3 medium shallots -- minced
    • 6 large eggs
    • 1/2 cup freshly grated parmesan cheese
    • 1/4 cup shredded fresh basil leaves
    • freshly ground black pepper


Bring several quarts water to a boil in a medium saucepan. Snap and discard tough ends from the asparagus. Slice asparagus diagonally into 1-inch-long pieces. Add asparagus and salt to taste to the boiling water and cook until almost tender, about 1 1/2 minutes. Drain and set aside.

Preheat broiler. Heat oil in a large non-stick skillet with an oven-proof handle. Add shallots and saute over medium heat until translucent, about 3 minutes. Add asparagus and cook 30 seconds.

Lightly beat the eggs, cheese, basil and salt and pepper to taste in a medium bowl. Add egg mixture to pan and
stir gently with a fork to incorporate the vegetables. Cook over medium-low heat, Continue cooking until frittata
is set, except for the top, about 8 minutes.

Place the pan directly under the broiler and cook just until the top is golden brown and set, 1-2 minutes. Do
not let the frittata burn. Invert onto a large platter. Cut it into wedges and serve.
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