Total Time: 30 minutes Serves: 4-6
Recipe adapted from: NYT Cooking
Ingredients:
- 1 small bunch medium asparagus, tough bottoms removed
- ½ cup extra-virgin olive oil
- 1 cup basil leaves (sub cilantro)
- 1 cup flat-leaf parsley leaves
- Salt and pepper
- 2 tablespoons unsalted butter
- 8 large eggs, lightly beaten
- ¼ cup grated Parmesan cheese
Directions:
- Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
- In a blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
- Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
- Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
- Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until the frittata is moist and just done. (Alternatively, place the pan under a hot broiler for a minute or so.)
- Drizzle with some of the herb pesto. Save the rest for another dish, perhaps as a dip for crusty bread or a salad dressing to serve with your frittata.
- Cut the frittata into wedges and serve directly from the pan.