By Martha Rose Shulman
- Total Time
- About 30 minutes
- Rating
- 4(135)
- Notes
- Read community notes
This also makes a beautiful appetizer, cut into diamonds.
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Ingredients
Yield:one 10-inch frittata, serving 4 to 6
- ¾pound asparagus, trimmed
- 8extra-large eggs
- 2tablespoons plus 2 teaspoons low-fat milk
- ½teaspoon salt
- Freshly ground pepper to taste
- ¼cup finely chopped fresh herbs (as above)
- ¼cup freshly grated Parmesan (optional)
- 1tablespoon extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
167 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 13 grams protein; 348 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain and pat dry. Cut into ½-inch slices and set aside.
Step
2
Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.
Step
3
Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
Step
4
If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they’ll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.
Ratings
4
out of 5
135
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Cooking Notes
Rick
Delicious springtime meal for a sunday supper. The parm should NOT be optional. Note that the herbs (as above) referred to nothing so I used a mix of tarragon, thyme and parsley. Can take this simple menu in many directions.
Valli
For extra heft, I added sliced, boiled baby potatoes along with the asparagus (which I blanched in the boiling potato water). A big handful of chopped parsley, a pinch of nutmeg, salt and pepper amp up the flavor. I also way, way prefer the stovetop/broiler method over the cook-and-flip technique. And yes, you gotta have cheese--cheddar in the egg mixture and parmesan on top.
RoscoePound
Upped the herbs to about 1/2 cup (dill, thyme, parsley, lemon thyme) and doubled the parm. Plus 1/3 cup brined, crumbled feta (which adds water, so dry it on paper towels first if you try it). There’s enough salty cheese here so no extra needed. Tried a bit of nutmeg, but it got lost in the herbs. With the fresh asparagus, best frittata ever. Good for any meal.
RoscoePound
Upped the herbs to about 1/2 cup (dill, thyme, parsley, lemon thyme) and doubled the parm. Plus 1/3 cup brined, crumbled feta (which adds water, so dry it on paper towels first if you try it). There’s enough salty cheese here so no extra needed. Tried a bit of nutmeg, but it got lost in the herbs. With the fresh asparagus, best frittata ever. Good for any meal.
Michele
Definitely use the broiler with a little extra grated romano cheese on top, until the frittata is puffy and slightly browned.
Margy Trumbull
I put in potatoes and as well and cilantro, dried parsley and thyme. Needed more salt and pepper.
Valli
For extra heft, I added sliced, boiled baby potatoes along with the asparagus (which I blanched in the boiling potato water). A big handful of chopped parsley, a pinch of nutmeg, salt and pepper amp up the flavor. I also way, way prefer the stovetop/broiler method over the cook-and-flip technique. And yes, you gotta have cheese--cheddar in the egg mixture and parmesan on top.
Rick
Delicious springtime meal for a sunday supper. The parm should NOT be optional. Note that the herbs (as above) referred to nothing so I used a mix of tarragon, thyme and parsley. Can take this simple menu in many directions.
SmartCooks
Agree. They forgot an instruction. Anyway I used same herbs. Delicious.
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