Recipe: Asparagus Frittata with Basil, Shallots and Parmesan

ASPARAGUS FRITTATA WITH BASIL, SHALLOTS AND PARMESAN

1 pound thin asparagus
Salt
2 tablespoons extra-virgin olive oil
3 medium shallots, minced
6 large eggs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup shredded fresh basil leaves
Freshly ground black pepper

Bring several quarts water to a boil in a medium saucepan. Snap and discard tough ends from the asparagus. Slice asparagus diagonally into 1-inch-long pieces. Add asparagus and salt to taste to the boiling water and cook until almost tender, about 1 1/2 minutes. Drain and set aside.

Preheat broiler.

Heat oil in a 10-inch nonstick skillet with an ovenproof handle. Swirl the oil to coat the bottom of the pan evenly. Add shallots and saute over medium heat until translucent, about 3 minutes.

Add asparagus to the skillet and cook 30 seconds.

Use a fork to lightly beat the eggs, cheese, basil and salt and pepper to taste in a medium bowl. Add egg mixture to pan and stir gently with a fork to incorporate the vegetables. Cook over medium-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets. Continue cooking until frittata is set, except for the top, about 8 minutes.

Place the pan directly under the broiler and cook just until the top is golden brown and set, 1-2 minutes. Do not let the frittata burn.

TO SERVE:
Invert the frittata onto a large platter. Cut it into wedges and serve. The frittata may also be cooled to room temperature and then cut and served.

Makes 4 servings
Source: The Complete Italian Vegetarian Cookbook by Jack Bishop