Spring Frittata with Asparagus and Basil

As promised, here is the recipe I demonstrated on this weekend’s edition of “What’s Cooking” on News Channel 12 Connecticut. Enjoy spring!

Spring Frittata with Asparagus and Basil

Serves 4

6 eggs, lightly beaten
½ lb asparagus, trimmed
½ cup fresh basil leaves, cut into thin strips
3 tablespoons grated parmesan cheese
Olive oil
Preheat broiler to low heat.
In a medium bowl, whisk together the eggs and season with salt and pepper. Add basil and 1 tablespoon of parmesan cheese and stir to combine. Set aside.
Cut asparagus into 1 inch pieces.
In a 12 inch non-stick skillet (with a heat-proof handle), heat a tablespoon of olive oil over medium heat.
Add asparagus and cook for 2-3 minutes, until crisp-tender. Lower heat to medium-low.
Add egg mixture to pan—-be sure that egg is covering entire bottom of the pan.
Allow the frittata to set on the bottom—-approximately 3 minutes. Do not stir! With a silicone spatula, gently loosen the edges.
Sprinkle remaining parmesan cheese on top of the frittata and place entire pan under the broiler.
Cook for about a minute, or until eggs are set and top is lightly browned.
Slide onto a platter, cut into wedges and serve hot or at room temperature.

 Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog. 


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