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Frittata with Asparagus

Frittata with Asparagus

Tender asparagus spears are briefly cooked, chopped, and mixed into a fluffy egg and Parmesan base. This frittata highlights the fresh taste of green spring vegetables.
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Servings: 4 servings
Course: Breakfast
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 pound fresh asparagus (455 g)
  • 5 eggs
  • Salt
  • Black pepper, ground fresh from the mill
  • 2/3 cup freshly grated parmigiano-reggiano cheese (160 ml)
  • 2 tablespoons butter (30 g)

Method
 

Instructions
  1. Trim the spears, peel the stalks, and cook the asparagus in boiling salted water. Drain when it is still firm to the bite. Set aside to cool, then cut into 1/2-inch (1.3 cm) lengths.
  2. Beat the eggs in a bowl and add the asparagus, 2 or 3 large pinches of salt, a few grindings of pepper, and the grated Parmesan.
  3. Melt the butter in the pan, and when it begins to foam, add the egg mixture.
  4. Cook over very low heat until set but surface is runny.
  5. Run under the broiler for a few seconds to set the top. Serve.

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