Asparagus Frittata
Ingredients
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- 8 large eggs – beaten
- 1/4 cup whole milk
- 1/2 cup Parmigiano Reggiano cheese – finely grated
- 3/4 tsp salt
- 1/2 tsp black pepper – freshly ground
- 2 tbsp extra-virgin olive oil
- 2 medium shallots – thinly sliced
- 1 pound asparagus – trimmed and cut into 1-inch pieces
Instructions
1. Position an oven rack 6 inches below the broiler and preheat the broiler. Set a 10-inch ovenproof nonstick or well-seasoned cast-iron skillet on the stove.
2. In a large bowl, whisk the eggs, whole milk, Parmigiano Reggiano cheese, salt, and black pepper until fully combined and slightly frothy, 30–45 seconds.
3. Heat the extra-virgin olive oil in the skillet over medium heat until shimmering. Add the shallots and cook, stirring, until softened, 2–3 minutes. Add the asparagus and cook, stirring occasionally, until bright green and just tender-crisp, 4–6 minutes.
4. Spread the vegetables evenly in the skillet. Pour in the egg mixture and tilt the pan to distribute. Cook over medium-low without stirring until the edges are set and the center is still slightly wet, 5–7 minutes.
5. Transfer the skillet to the oven and broil until the top is puffed and just set with light golden spots, 1–3 minutes; watch closely to avoid overbrowning. Rest 5 minutes, loosen the edges, and slide onto a cutting board. Slice into wedges and serve warm or at room temperature.
Asparagus frittata is an Italian open-faced omelet that showcases tender spring asparagus suspended in a custardy, gently set egg base. The texture is silky inside with lightly browned edges, and the flavor balances sweet alliums, grassy asparagus, and savory cheese. It’s satisfying yet light, perfect for breakfast, brunch, or a simple supper, and it travels well for picnics.
Rooted in home kitchens, the frittata evolved as a flexible way to stretch eggs with vegetables, cheeses, and leftovers. Its name derives from the Italian verb for frying, reflecting its stovetop beginnings, though many cooks now finish it under the broiler for an evenly set top. Asparagus has long been a springtime pairing, especially in northern and central Italy, where dishes like frittata di asparagi appear for Easter season meals and are often served warm or at room temperature.