A nice change from the everyday omelete, quick, easy and really tasty.
2 Tablespoons butter
10-12 spears fresh asparagus
8 large eggs
1/2 cup grated parmesan cheese
fresh ground black pepper
Preheat oven to 450º F.
In an oven-proof skillet (mine is a 12" cast iron) melt the butter.
Add the asparagus and blanch it in the butter for about 30 seconds.
Remove the asparagus and reserve.
Beat the eggs and stir in the parmesan cheese and a pinch of pepper.
(The dish will not need salt because of the Parmesan.)
Pour into the skillet.
Add the asparagus on top and cook on medium heat for 1 to 2 minutes.
While the egg is cooking turn the oven to broil.
Place the skillet under the broiler watching carefully.
After a couple minutes shake the skillet slightly to see if any really wet spots still exist.
Turn skillet to allow top to lightly brown evenly.
Remove from broiler before the frittata is totally set and allow to cool slightly before serving.
Recipe by oz. This was a change of pace breakfast for Sunny after a long night at work. It would be quite suitable for any meal and could easily incorporate bacon or sausage, grape tomatoes, pepper slices etc.