Asparagus Frittata
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Prep Time:
Cooking Time: Servings: 6 |
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 1 reviewA classic Italian breakfast dish that is so simple, light, and beautiful that it just might take the spot of your favorite omelet.
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Ingredients
| asparagus | 1 lb | ends cut off and sliced into 1/4 inch pieces |
| onion | 1/2 | sliced |
| egg | 6 | beaten |
| salt | 1/2 tsp | |
| black pepper | 1/4 tsp | |
| Parmigiano-Reggiano | 1/2 cup | |
| olive oil | 1/4 cup |
Directions
- Heat enough water in a saucepan to accommodate the sliced asparagus. Add half the olive oil to the water.
- In a bowl large enough to hold the sliced asparagus fill with water and ice. Once the water is ice cold remove the ice.
- Boil the asparagus for 2 minutes and then place in the ice water to stop the cooking process.
- Turn on your broiler.
- Heat the remaining olive oil in a non-stick 12 inch skillet over medium heat.
- Sauté the onion slices until they are translucent and add the eggs, salt, and pepper.
- Add 1/2 the Parmigiano-Reggiano. Add the asparagus and top with the remaining cheese.
- Place in the broiler and cook for 5 to 10 minutes until the eggs become fluffy and the top becomes slightly browned. Remove and allow it to sit for at least 5 minutes. Place a plate over the skillet and flip it over to remove the frittata. Slice and serve.
