Yes, another frittata recipe. I just can’t get enough of this fun and oh so easy to make Sunday morning treat, or dinner.
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)
Blanch the asparagus pieces in salted boiling water until crisp-tender, 1 ½ to 2 minutes, drain and set aside.
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.
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.
Meanwhile, with a fork beat 3 Tbls of the cheese, the salt and pepper into the beaten eggs.
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.
Transfer the skillet to the oven and bake until the frittata top is set and dry to the touch, 2 to 4 minutes.
Run a spatula around the edge to loosen the frittata. Invert onto a serving plate. Serve warm or at room temperate or chilled