Cookbook:Asparagus Frittata

Like the traditional Spanish omelet, frittata is a thick, hearty omelet filled with vegetables. A frittata may be filled with any variety of vegetables, cheeses, pastas, or meats. This recipe is for a simple vegetarian one.

Ingredients

 * 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

Equipment

 * 12-inch (30cm) oven-safe frying pan (i.e. no plastic or wooden handles)
 * Medium-sized bowl
 * Whisk or fork

Procedure

 * 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.

Notes, tips, and variations

 * Try bitter greens like Swiss chard, ruby chard, or broccoli rabe.
 * Bell peppers, mushrooms, potatoes, and zucchini are all delicious in a frittata.
 * For a meat version, try adding cubed ham, chopped bacon or pancetta, or any variety of sausage.
 * Different cheeses can be used, such as fontina, cheddar, havarti, Emmenthal, or Pecorino Romano.
 * You may also add ½ cup of cooked, drained pasta such as linguine, spaghetti, or even macaroni.
 * Adding breadcrumbs to the beaten eggs is another good way of adding bulk.
 * Wrap leftovers (if there are any) in tin foil and chill in refrigerator. Leftover frittata makes a great sandwich: just allow the eggs to come to room temperature and place them between two slices of buttered, toasted bread.