Shelly's Recipe

ASPARAGUS FRITTATA

Category: Asparagus

9 spears pencil thin asparagus
3 tbsp olive oil
1 large red onion, cut into
1/4 inch slices
3/4 tsp kosher salt
3/4 cup Parmigiano Reggiano cheese, coarsely grated
1/2 tsp freshly ground black pepper
6 large eggs, lightly beaten

Wash and trim asparagus. Cut into 3/4 inch lengths. Cook in boiling, salted water until tender, about 3 to 4 minutes. Drain and set aside uncovered. Heat olive oil over moderate heat in a 10 inch nonstick fry pan. Add red onion slices and salt, then toss to coat. Cook them slowly (they should only sizzle lightly), stirring occasionally. They will wilt and cook down to a fraction of their original size and be a deep golden brown when done, about 20 minutes. Remove onion slices from the pan, leaving as much oil in the pan as possible. Blot extra oil off onion with paper towels; set aside to cool.

Thoroughly mix cheese, pepper, asparagus, and cooled onion into beaten eggs. Reheat the oil in the pan over medium heat. When a drop of water tossed into the pan sizzles loudly, add the egg mixture, stirring briefly to distribute the fillings. Turn burner to low and let the mixture cook slowly. You should see just a few lazy bubbles popping up around the edges. Cook undisturbed until the edges are cooked but the middle is still very liquid, about 8 minutes.

Move pan under a medium broiler until the top of the frittata is golden brown, the edges are puffed up, and the center is just set (the center will jiggle slightly but will pop right back after you poke it), about 2 minutes. Dont overcook it! Loosen with a nonscratch spatula, if needed. Move to a warmed platter and serve right away.

If you prefer, substitute asparagus with one or two of the following: sauteed zucchini, broccoli, ham, or herbs such as marjoram or fresh basil.