Asparagus Frittata
This asparagus frittata is a thick, set egg dish that cooks in one pan and goes from stovetop to broiler in about fifteen minutes. The asparagus is sautéed with garlic first, so it stays tender but keeps some bite inside the eggs. A scattering of Parmesan browns under the heat and gives the top a savory crust. Cut into wedges, it suits a light spring dinner with bread and fruit.
Instructions
Beat the eggs, milk, basil, salt and pepper together in a bowl until evenly mixed, then set the bowl aside.
Preheat the broiler or oven to 350°F (175°C). Warm the olive oil in a heat-safe skillet over medium heat.
Add the garlic to the hot oil and sauté for about a minute, until it smells fragrant.
Add the chopped asparagus and sauté for about 5 minutes, until it just starts to soften.
Pour the beaten eggs into the skillet and cook for about 4 minutes, until bubbles start to form in the center of the eggs.
Scatter the Parmesan over the top and move the pan straight to the oven.
Cook under the broiler for about 3 minutes, until the top puffs up and turns golden brown.
Carefully remove the hot pan from the oven and cut the frittata into wedges. Serve right away with crusty bread and fresh fruit.
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