Asparagus Frittata

A frittata is an Italian omelette. It is made with eggs, vegetables, and cheese. You can start a frittata cooking on the stove and you can finish cooking it under the oven’s broiler.

Food is important in Italian culture. In Italy, people can spend two or three hours at the main meal, relaxing with family and friends. Favorite Italian foods are spaghetti, lasagna, and pizza.

Asparagus is a delicacy for many chefs. Stalks picked in early spring are tender. Asparagus is a perennial; it comes up every year. Asparagus can grow wild, even along railroad tracks and highways.

What You Need

Equipment:

Cutting board
Sharp knife
Bowl
Whisk
Spatula
Frying pan with lid
Soup Pot
Ingredients:

½ pound fresh asparagus
2 tablespoons olive oil
1 small onion
1 clove garlic
6 eggs
Salt
Pepper
½ cup grated Parmesan or cheddar cheese

What to Do

Rinse asparagus. Snap off the bottom ends.
Cut asparagus spears into ½-inch pieces.
Place asparagus in a soup pan with an inch of water. Simmer just until tender, only about 1 or 2 minutes. Drain the water. Set the asparagus aside.
Chop the onion. Mince the garlic.
Crack eggs into a bowl. Beat the eggs with a fork or whisk until frothy.
Heat oil in a frying pan over medium heat.
Sauté onion for 5 minutes. Add garlic and asparagus and cook for one more minute.
Pour beaten eggs over vegetables in the frying pan.
Reduce heat to medium low. Cover. Cook for about 5–6 minutes.
Turn off heat. Lift the lid. Sprinkle cheese on top. Cover to let the cheese melt.
Slice the frittata and serve hot.
Serves 4–5.

Cook’s Tip 1

You can also make this frittata with broccoli, zucchini, mushrooms, or spinach. Sauté the raw vegetables with the onion.

Cook’s Tip 2

The ends of asparagus are “woody” and tough. Bend the stalk near the bottom until an inch or two snaps off. Throw that part away.

Cook’s Tip 3

Jiggle the pan. If the eggs wiggle, they need to cook a little longer.