Asparagus Frittata

• 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

Ingredients for 4 servings (555 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a bowl, beat together the eggs, milk, basil, salt and pepper. Set aside.

2. 2

   Preheat broiler/oven to 350°F (175°C). Heat the olive oil in the heat-safe skillet over medium heat.

   OvenStovetop
3. 3

   When the oil is hot, add the garlic and sauté until fragrant, about a minute.

4. 4

   Add the chopped asparagus and sauté for about 5 minutes until it begins to become tender.

5. 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.

   Stovetop
6. 6

   Sprinkle the Parmesan cheese on top of the eggs, and immediately transfer the pan to the oven.

   Oven
7. 7

   Cook under the broiler until the top puffs and browns, about 3 minutes.

   Oven
8. 8

   Remove the pan from the oven (careful, it will be hot) and cut the frittata into wedges.

   OvenStovetop
9. 9

   Serve immediately with crusty bread and fresh fruit for a light spring dinner.