Asparagus Frittata
Like the traditional Spanish omelet, frittata is a thick, hearty omelet filled with vegetables. A frittata may be filled with any variety of vegetables, cheeses, pastas, or meats. This recipe is for a simple vegetarian one.
Source and licence
"Asparagus Frittata" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Asparagus_Frittata, revision 4522469), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Asparagus_Frittata&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522469
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 bunch of fresh asparagus, trimmed and chopped
- 8 large eggs
- 3 teaspoons milk (whole fat milk is best, but part skim would be fine)
- 2 teaspoons chopped fresh basil or 1 teaspoon dried basil
- 1 pinch of salt
- 1 pinch of ground black pepper
- 3 tablespoons grated Parmesan cheese
Method
- In a bowl, beat together the eggs, milk, basil, salt and pepper. Set aside.
- Preheat broiler/oven to 350°F (175°C). Heat the olive oil in the heat-safe skillet over medium heat.
- When the oil is hot, add the garlic and sauté until fragrant, about a minute.
- Add the chopped asparagus and sauté for about 5 minutes until it begins to become tender.
- Pour the egg mixture into the skillet and cook about 4 minutes or until bubbles begin to form in the center of the eggs.
- Sprinkle the Parmesan cheese on top of the eggs, and immediately transfer the pan to the oven.
- Cook under the broiler until the top puffs and browns, about 3 minutes.
- Remove the pan from the oven (careful, it will be hot) and cut the frittata into wedges.
- Serve immediately with crusty bread and fresh fruit for a light spring dinner.