For years we made frittatas the hard way: cooking on the bottom then carefully flipping it over, usually resulting in a mess all over the stove. This recipe takes a simpler approach with the same delicious results (but without the same messy results). First you cook the bottom on the stovetop, then slide it under a broiler for a few minutes to cook the top. No flipping necessary!
Be sure your skillet is oven proof. We sometimes use a cast iron skillet, but when we use our normal nonstick skillet, we remove the rubber handle before sliding it into the oven.
Asparagus Frittata
Ingredients
8 oz pencil thin asparagus, tough stems trimmed
1 T olive oil
4 shallots, thinly sliced
2 large eggs
4 large egg whites
1 T snipped chives, optional
1/4 t sea salt
Freshly ground black pepper
Steps
1. Cut asparagus spears into 1-inch lengths. Bring a saucepan of water to a boil and cook the asparagus until just tender, about 2 minutes. Drain and place in a bowl.
2. Preheat the broiler.
3. Set a nonstick, ovenproof skillet over medium-low heat. Add the olive oil. When hot, add shallots and cook, stirring, until they begin to brown, about 2 minutes. Add the shallots to the asparagus.
4. In a mixing bowl, whisk together eggs, egg whites, chives, if using, salt and pepper. Add asparagus/shallot mixture.
5. Add more oil to the skillet and swirl around to coat thoroughly. Return the skillet to the heat. When the pan is hot, pour in the egg mixture and gently shake the pan to evenly distribute the vegetables. Reduce the heat to medium-low and cook until the bottom is set, about 5 minutes.
6. Place the skillet under the broiler to finish cooking, about 1 minute.
7. Cut into wedges and serve.
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