Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 bunch of fresh asparagus, trimmed and chopped
- 8 large eggs
- 3 teaspoons milk (whole fat milk is best, but part skim would be fine)
- 2 teaspoons chopped fresh basil or 1 teaspoon dried basil
- 1 pinch of salt
- 1 pinch of ground black pepper
- 3 tablespoons grated Parmesan cheese
Make it step by step
- In a bowl, beat together the eggs, milk, basil, salt and pepper. Set aside.
- Preheat broiler/oven to 350°F (175°C). Heat the olive oil in the heat-safe skillet over medium heat.
- When the oil is hot, add the garlic and sauté until fragrant, about a minute.
- Add the chopped asparagus and sauté for about 5 minutes until it begins to become tender.
- Pour the egg mixture into the skillet and cook about 4 minutes or until bubbles begin to form in the center of the eggs.
- Sprinkle the Parmesan cheese on top of the eggs, and immediately transfer the pan to the oven.
- Cook under the broiler until the top puffs and browns, about 3 minutes.
- Remove the pan from the oven (careful, it will be hot) and cut the frittata into wedges.
- Serve immediately with crusty bread and fresh fruit for a light spring dinner.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.