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Asparagus Frittata

Asparagus Frittata — a egg recipe, 9 ingredients.

Serves 4 · Egg

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 bunch of fresh asparagus, trimmed and chopped
  • 8 large eggs
  • 3 teaspoons milk (whole fat milk is best, but part skim would be fine)
  • 2 teaspoons chopped fresh basil or 1 teaspoon dried basil
  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 3 tablespoons grated Parmesan cheese
Make it lactose-friendly
  • 3 teaspoons milk (whole fat milk is best, but part skim would be fine) → lactose-free milk, oat milk, or almond milk
  • 3 tablespoons grated Parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. In a bowl, beat together the eggs, milk, basil, salt and pepper. Set aside.
  2. Preheat broiler/oven to 350°F (175°C). Heat the olive oil in the heat-safe skillet over medium heat.
  3. When the oil is hot, add the garlic and sauté until fragrant, about a minute.
  4. Add the chopped asparagus and sauté for about 5 minutes until it begins to become tender.
  5. Pour the egg mixture into the skillet and cook about 4 minutes or until bubbles begin to form in the center of the eggs.
  6. Sprinkle the Parmesan cheese on top of the eggs, and immediately transfer the pan to the oven.
  7. Cook under the broiler until the top puffs and browns, about 3 minutes.
  8. Remove the pan from the oven (careful, it will be hot) and cut the frittata into wedges.
  9. Serve immediately with crusty bread and fresh fruit for a light spring dinner.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0