In my opinion, frittatas are the perfect ‘go to’ dinner. They are quick to whip up, they look elegant without a lot of fuss, and it’s easy to adapt them to whatever I happen to have in the refrigerator that day. More eggs = a thicker frittata, less eggs = a thinner frittata. I made this frittata because I had some left over roasted asparagus sitting in the fridge. Because it was already cooked, I simply heated it through with the onions. The same dish could be made with fresh asparagus, but it would obviously need to be sautéed much longer (6-8 minutes at least.) Keeping the asparagus in one piece as opposed to chopping them certainly looks lovely, but I think that chopping them in to smaller bites makes the finished product a bit tastier as it is easier to get asparagus in each bite.
Mrs. Smith’s Asparagus Frittata
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small onion, chopped
1/2 pound leftover roasted asparagus
1/2 cup milk or half and half
1 1/2 cup shredded Swiss cheese
1. Preheat oven broiler
2. Saute the onion together with salt and pepper in the olive oil until the onions are softened, about 3 minutes. (Note: Oven proof frying pan must be used.)
3. Reduce heat to medium and add asparagus. Heat until asparagus are heated through, about 2 minutes. (Note: If fresh asparagus are used, the tough ends should be snapped off and the asparagus should be cooked at this stage, in a covered pan, for 5-7 minutes, or until tender)
4. While asparagus are cooking, break the eggs into a bowl and beat slightly. Add the milk and cheese.
5. Add the egg, mixture to the pan and cook until the bottom is set but the top is still runny, 2-3 minutes.
6. Broil the frittata until the eggs are set and browned on top, about 3 minutes.
7. Cut into wedges and serve warm or at room temperature.