This Italian Asparagus Frittata recipe is the perfect family-friendly weeknight supper. It's a simple, quick and easy dinner, ready in under 30 minutes.
Adjust the oven rack to the upper-middle position and preheat the oven to 350°F (175°C).
Bring a large pot of salted water to a rolling boil.
While waiting for the water to boil, properly rinse 1 bunch of asparagus. Snap off the tough ends and cut the spears into 1-inch pieces.
When the water is boiling, blanch for 1½ minutes or until tender-crisp. Remove with a slotted spoon and set aside.
Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.
Add the finely minced french shallot and saute for 3-4 minutes or until softened, stirring occasionally.
Add the blanched chopped asparagus; cook for 3-5 minutes until tender, stirring occasionally. The total time depends on the size of the asparagus. Season, taste and adjust accordingly.
Meanwhile, in a bowl, beat together the eggs, 3 tablespoons of grated Parmesan cheese, parsley, basil, salt and pepper with a fork. Do not overbeat.
When the vegetables are tender, pour this egg mixture over them in the pan and stir gently to combine.
As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.
Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides.
Sprinkle the remaining 2 tablespoons of grated cheese evenly over the top.
Place the pan in the preheated oven.
Bake for about 2-4 minutes until the center is set, dry to the touch and have just a little jiggle to it. It should be lightly browned.
Let stand a few minutes then run a spatula around the edge and slide gently to a serving plate.
Slice into wedges and serve it hot, at room temperature or cold.
Optional: Garnish with extra parsley, basil or sliced green onions.
Notes
Do not overbeat the eggs as this toughens the texture of the final product.
Always cook your vegetables fully before adding the eggs to prevent soggy frittata.
Once removed from the oven, the residual heat of the skillet continues to cook the frittata. It is therefore important to remove the skillet from the oven as soon as the center is set and has just a little jiggle to it.
If desired, broil the frittata for 1-2 minutes to achieve a golden color.
Serve your frittata hot, at room temperature, or even cold.
Leftover frittata makes a great sandwich filling.
Substitutions
French shallots can be replaced with ½ cup of minced onion.
Replace basil and parsley with mint, chives, or even thyme.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.