Ingredients

  • 1 pound thin asparagus
  • 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.