Ingredients Jump to Instructions ↓

  1. 12 large eggs, shelled and beaten with a wire whisk

  2. 1/2 cup milk

  3. 1/4 cup Parmesan , grated

  4. 2 tablespoons butter

  5. 2 tablespoons extra-virgin olive oil

  6. 1 medium onion, diced

  7. 1/2 pound thin pencil asparagus , blanched in boiling water, chilled and diced

  8. 1/4 cup assorted fresh chopped herbs: thyme , chives , chervil , etc. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 325 degrees F. In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large saute pan, until the butter is frothy . Add the onion and cook until the onion is translucent and golden, being careful not to burn them. Using a large wooden spatula , stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs . Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up. Remove immediately form the oven. Invert the frittata onto a large platter and serve immediately.


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