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Asparagus Frittata with Mint and Parmesan
Yes, another
frittata recipe. I just can’t get enough
of this fun and oh so easy to make Sunday morning treat,
or dinner.
Blanch the
asparagus pieces in salted boiling water until crisp-tender,
1 ½ to 2 minutes, drain and set aside.
2 Tbls olive oil
½ small onion chopped fine
1 Tbls fresh mint
1 Tbls fresh cilantro
1/3 pound asparagus, cut into 1 inch pieces and blanched
5 Tbls freshly grated Parmesan cheese
¼ tsp sea salt
¼ tsp ground black pepper
6 large eggs, lightly beaten in a bowl
2 medium red potatoes, cut into ½ inch dice (optional)
1. Bring potatoes, 2 cups of water, and 1 tsp salt to
a boil. Simmer until just tender, about 6 minutes. Drain
and set aside. Adjust an oven rack to the upper-middle
position and heat the oven to 350.
2. Heat the
oil in a 10 inch ovenproof nonstick skillet over medium
heat. Swirl the skillet to distribute the oil
to cover bottom and sides. Add onion and sauté until
softened, 3 to 4 minutes. Add the mint, cilantro, asparagus
and potatoes and toss to coat with oil. Spread asparagus
in a single layer in the pan.
3. Meanwhile, with a fork beat 3 Tbls of the cheese, the
salt and pepper into the beaten eggs.
4. Pour the egg mixture into the skillet and stir lightly
with a fork until the eggs start to set. Once the bottom
is firm, use a thin plastic spatula to lift the frittata
edge close to you. Tilt the skillet slightly toward you
so that the uncooked egg runs underneath. Return the skillet
to the level position and swirl gently to evenly distribute
the egg. Continue cooking for about 40 seconds and lift
the edge again on the opposite side. Repeat the process
until the egg on top is no longer very runny. Sprinkle
the remaining cheese over the top.
5. Transfer the skillet to the oven and bake until the
frittata top is set and dry to the touch, 2 to 4 minutes.
6. Run a spatula around the edge to loosen the frittata.
Invert onto a serving plate. Serve warm or at room temperate
or chilled.
Source:
The New Best Recipe, from the editors of Cook’s
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