ASPARAGUS FRITTATA WITH MINT AND PARMESAN

By xraydj

WHY THIS RECIPE WORKS:
While testing frittata recipes, we found that starting the frittata on the stovetop and finishing in the oven set the frittata evenly and prevented it from burning or drying out. We used a nonstick skillet with an ovenproof handle. Conventional skillets required so much oil to prevent sticking that frittatas cooked in them were likely to be greasy. In addition, we found that eggs often cook more evenly in a nonstick pan because they won't cling to the surface in various places.
Serves 4

Ingredients

• 2 tablespoons olive oil or unsalted butter
• 1 medium shallot, minced
• 1 tablespoon minced fresh mint leaves
• 2 tablespoons minced fresh parsley leaves
• 1/3 pound asparagus (trimmed), blanched
• 5 tablespoons grated Parmesan cheese
• 1/4 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 6 large eggs, lightly beaten

Preparation

Step 1

1. Adjust oven rack to upper-middle position and heat oven to 350 degrees.
2. Heat oil or butter in 10-inch nonstick skillet over medium heat. Swirl skillet to distribute evenly over bottom and sides. Add shallot; sauté until softened, 3 to 4 minutes. Add mint, parsley, and asparagus; toss to coat with oil. Spread in single layer.
3. Meanwhile, stir 3 tablespoons of the cheese, salt, and pepper into eggs.
4. Pour mixture into skillet; stir lightly with fork until eggs start to set, (illustration 1 below). Once bottom is firm, use thin, nonmetallic spatula to lift frittata edge closest to you. Tilt skillet slightly toward you so that uncooked egg runs underneath, (illustration 2). Return skillet to level position and swirl gently to evenly distribute egg. Continue cooking about 40 seconds, then lift edge again, repeating process until egg on top is no longer runny.
5. Transfer skillet to oven; bake until frittata top is set and dry to touch, 2 to 4 minutes, making sure to remove frittata as soon as top is just set.
6. Run spatula around skillet edge to loosen frittata; invert onto serving plate. Serve warm, at room temperature, or chilled.