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Asparagus Frittata with Tomato and Parmesan
A thick Italian-style frittata of blanched asparagus, scallion, garlic, tomato and basil in Parmesan-scented eggs, set on the stovetop and browned under the grill. Good hot or at room temperature.
- YieldServes 4
- Hands-on30 min
- Total41 min
- Difficulty
Ingredients
- 12 stalksthin fresh asparagus, trimmed
- 6large eggs
- to tastefine sea salt, plus more for the blanching water
- to tasteblack pepper, freshly ground
- 30 gParmesan, grated (about 1/3 cup)
- 1 tbspextra virgin olive oil
- 2scallions, whites and tender greens, thinly sliced
- 1 clovegarlic, minced
- 1ripe plum tomato, seeded and diced
- 2 tspfresh basil, chopped, plus whole leaves to garnish
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