I bought a bunch of asparagus at the farmers market the other day…I’ve been eating dishes with asparagus the whole week. In an effort to exhaust my seemingly endless supply; I decided to make an asparagus frittata. These are similar to a Torta Espanola. The best thing is that in your kitchen you can call them whatever you like. I call them delicious. I prep everything before I cook so I can make sure I have all the ingredients and that I don’t have to all of the sudden chops something while the food is on the stove. Here is what you need:
An oven proof frying pan (I use my Le Creuset 9 inch iron skillet)
2 tsp Olive Oil
1/2 thinly sliced white onion (that’s what the mandoline is for)
3/4 lb asparagus (chop the ends off and then slice diagonally)
2 egg whites (beat the egg whites with the eggs)
1/4 cup of your favorite cheeses (I did munster and 60 Day Manmoth cheddar)
Add the onions and sprinkle with salt. Stir while cooking for about 3 minutes. This brings out the sugars in the onions.
Add the sliced asparagus. Cover and cook for 7 minutes on low.
Turn on the broiler.
Add the beaten eggs and let it sit uncovered for about 4 minutes.
When the eggs are still runny on top, sprinkle with cheese.
Put the skillet in the oven for about 3 minutes.
Cut into slices and enjoy.