---

Ingredients

• 1 pound thin asparagus
• 1/4 cup shredded fresh basil leaves
• 1/4 cup shredded fresh basil leaves
• 1 teaspoon black pepper
• 6 large eggs
• 2 tablespoons olive oil
• 2 tablespoons Parmesan cheese
• 1/4 teaspoon Salt
• 3 mediums shallots -- minced
• saucepan. Snap and discard tough ends from the
• quart Bring several water to a boil in a medium

---

Ready In 45 Minutes

Servings: 4

---

Cooking Instructions

---

Step 1

• Asparagus. Slice asparagus diagonally into 1-inch-long pieces.
• INGREDIENTS:
  

---

Step 2

• Add asparagus and salt to taste to the boiling water and cook until almost tender, about 1 1/2 minutes.
• INGREDIENTS:
  
• Length: 2 minutes

---

Step 3

• Drain and set aside.Preheat broiler.
• EQUIPMENT:
  

---

Step 4

• Heat oil in alarge non-stick skillet with an oven-proof handle.
• INGREDIENTS:
  
• EQUIPMENT:
  

---

Step 5

• Add shallots and saute over medium heat until translucent, about 3 minutes.
• INGREDIENTS:
  
• Length: 3 minutes

---

Step 6

• Add asparagus and cook 30 seconds.Lightly beat the eggs, cheese, basil and salt and pepper to taste in a medium bowl.
• INGREDIENTS:
  
• EQUIPMENT:
  

---

Step 7

• Add egg mixture to pan and stir gently with a fork to incorporate the vegetables.Cook over medium-low heat, Continue cooking until frittata is set, except for the top, about 8 minutes.
• INGREDIENTS:
  
• EQUIPMENT:
  
• Length: 8 minutes

---

Step 8

• 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. Invert onto a large platter.
• EQUIPMENT:
  
• Length: 2 minutes

---

Step 9

• Cut it into wedges and serve.

---