Asparagus frittata is one of my favorite frittatas. I usually make it with green asparagus, but I unexpectedly found white asparagus this morning at the market. White asparagus is a treasure in Florida; finding it this morning was like finding Ponce de León’s fountain of youth.
Asparagus Frittata Recipe
Prep: 10 minutes
Cook: 20 minutes
- 1 bunch asparagus
- 6 eggs, slightly beaten
- ¼ cup olive oil
- Salt & pepper
1. Prepare asparagus by trimming or snapping off the tough bottom of the asparagus. If using white asparagus, use a vegetable peeler to shave off the touch outer skin of the asparagus. This will keep the white asparagus from becoming stringy while it’s cooking
2. Heat olive oil in a cast iron skillet over medium-high heat. Add asparagus. Salt and pepper to taste.
3. Saute asparagus until tender and light brown, then add beaten eggs; cover asparagus completely. Cook for 2-3 minutes until eggs are firm. Place a dish over the top of the pan and flip frittata on plate, then return frittata to pan and cook other side until eggs are firm. (Instead of flipping the frittat, you can finish it under the broiler until the eggs are cooked.)
YIELD: 8 servings