Asparagus Frittata with Basil, Shallots and Parmesan

 

1
pound thin asparagus
Salt
2
tablespoons extra-virgin olive oil
3
medium shallots, minced
6
  large eggs
1/2
cup freshly grated Parmigiano-Reggiano cheese
1/4
cup shredded fresh basil leaves
Freshly ground black pepper

 

 

Bring several quarts water to a boil in a medium saucepan.  Snap and discard tough ends from the asparagus.  Slice asparagus diagonally into 1-inch-long pieces.  Add asparagus and salt to taste to the boiling water and cook until almost tender, about 1-1/2 minutes.

 

Drain and set aside.

 

Preheat broiler.  Heat oil in a 10-inch nonstick skillet with an ovenproof handle.  Swirl the oil to coat the bottom of the pan evenly.  Add shallots and sauté over medium heat until translucent, about 3 minutes.  Add asparagus and cook 30 seconds.

 

Use a fork to lightly beat the eggs, cheese, basil and salt and pepper to taste in a medium bowl.  Add egg mixture to pan and stir gently with a fork to incorporate the vegetables.  Cook over medium-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets.  Continue cooking until frittata is set, except for the top, about 8 minutes.

 

Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes.  Do not let frittata burn.

 

Presentation:  Invert the frittata onto a large platter.  Sprinkle with Parmesan cheese.  Cut it into wedges and serve.  The frittata may also be cooled to room temperature and then cut and served. 

 

Serves 4.