Asparagus Frittata

Ingredients

• 8 large eggs – beaten
• 0.25 cup whole milk
• 0.5 cup Parmigiano Reggiano cheese – finely grated
• 0.75 tsp salt
• 0.5 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.