Classic Frittata With Asparagus, Mint, And Parmesan

Ingredients

6 ounces asparagus, trimmed and cut into 1-inch lengths
1-1⁄4 teaspoons salt
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 tablespoons minced fresh parsley
1 tablespoon minced fresh mint
5 tablespoons grated Parmesan cheese
1⁄4 teaspoon pepper
6 large eggs, lightly beaten

Instructions

Bring 1 quart water to boil in medium saucepan over high heat. Meanwhile, fill large bowl with ice water. Add asparagus and 1 teaspoon salt to boiling water and cook until crisp-tender, about 2 minutes. Drain asparagus and transfer immediately to ice water. Drain again and pat dry with paper towels.
Adjust oven rack to upper-middle position and heat oven to 350 degrees.
Heat oil in 10-inch ovensafe nonstick skillet over medium heat until shimmering, swirling to coat pan. Add shallot and cook until softened, about 4 minutes. Add parsley, mint, and asparagus; toss to coat with oil and spread into single layer.
Meanwhile, stir 3 tablespoons Parmesan, remaining 1⁄4 teaspoon salt, and pepper into eggs.
Pour egg mixture into skillet; stir lightly until eggs begin to set. Once bottom is set, use thin heatproof rubber spatula to lift frittata edge closest to you. Tilt skillet slightly toward you so uncooked eggs run underneath. Return skillet to level position and swirl gently to evenly distribute eggs. Continue to cook, about 40 seconds, then lift edge again, repeating process until top is no longer runny.
Sprinkle remaining 2 tablespoons cheese over frittata and transfer skillet to oven. Bake until frittata top is set and dry to touch, 2 to 4 minutes, making sure to remove frittata immediately once top is just set. Run spatula around skillet edge to loosen and invert onto serving platter. Serve warm, at room temperature, or chilled.

Classic Frittata With Asparagus, Mint, And Parmesan

Ingredients

Instructions

Tags

Hi There!