Asparagus-Romano Frittata
Consider this frittata a rite of spring. Asparagus plays the starring role, of course, but you could substitute sautéed potatoes, peppers, and onions; spinach and fresh basil; or even rice and a chopped plum tomato or two.
Ingredients
- 12 large eggs
- ¾ cup freshly grated pecorino-romano cheese
- ½ cup whole milk
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon butter
- 1 pound asparagus cut into 1-inch pieces
- 1 bunch green onions thinly sliced
Instructions
- Preheat oven to 375°F.
- In medium bowl, whisk eggs, Romano, milk, ½ teaspoon salt, and pepper.
- In nonstick 12-inch skillet with oven-safe handle, melt butter over medium heat.
- Stir in asparagus and remaining ¼ teaspoon salt; cook 5 minutes.
- Add onions; cook 3 to 4 minutes, stirring often.
- Spread vegetable mixture evenly in skillet.
- Reduce heat to medium-low.
- Pour egg mixture into skillet; cook 4 to 5 minutes, without stirring, until egg mixture sets around edge.
- Place skillet in oven; bake 9 to 10 minutes or until set.
- Invert frittata onto serving plate; cut into wedges.
