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Asparagus Frittata Recipe

Italian · Main course · 25 min total

A light and fluffy Italian-style frittata filled with tender asparagus and Parmesan cheese, perfect for breakfast, brunch, or a quick dinner.

Ingredients

• 1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
• 8 large eggs
• 1/4 cup milk
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the broiler with an oven rack about 6 inches from the heat source.
2. In a medium bowl, whisk together eggs, milk, Parmesan, salt, and pepper until well combined.
3. Heat olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
4. Add asparagus pieces to the skillet and cook, stirring occasionally, until bright green and just tender, about 3-4 minutes.
5. Pour the egg mixture over the vegetables in the skillet. Cook without stirring until the edges are set but the center is still slightly runny, about 4-5 minutes.
6. Transfer the skillet to the preheated broiler and broil until the top is golden brown and the center is fully set, about 2-3 minutes. Watch carefully to prevent burning.
7. Remove from oven and let cool for 2 minutes. Run a spatula around the edges to loosen, then slide the frittata onto a cutting board. Slice into wedges and serve warm or at room temperature.

Tips

• For a richer flavor, substitute heavy cream for the milk.
• Add 1/4 cup crumbled feta or goat cheese for a tangy twist.
• Serve with a side salad for a complete meal.
• Leftover frittata can be refrigerated for up to 3 days and enjoyed cold or reheated.

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