5. Asparagus frittata recipe
My mom is Italian, and when she immigrated to America, she couldn’t bring many possessions with her. What she did bring was her passion to cook Italian specialties for her family and friends. I have a hard time recreating many of her dishes, no matter how many times I try or how closely I follow her instructions. I’ve come to reason that it’s simply the special touch of a mother. One of her recipes I enjoy is this asparagus frittata.
Asparagus frittata is a simple dish that my mom has made for years, especially during the spring, when asparagus is in season. Growing up in a state with long, snowy winters, this was a welcome dish for my family and a sure sign of a warmer season ahead.
There is one thing about this recipe I haven’t perfected: For the prep method, my mom flips her frittata using a plate and finishes cooking it in the pan on the stovetop. I typically finish mine without flipping it and place it (in the pan) under the oven broiler.
Mother’s Day is the perfect time of year to enjoy an asparagus frittata. When I do, I can’t help but think of my mom and the special touch she brings to her cooking.
- 1 small bunch thin asparagus (about 3/4 pound), ends trimmed, blanched, drained and cut into 1/2-inch pieces
- 4 eggs
- 1 tablespoon fresh thyme, chopped and divided (or use your favorite fresh herb)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 ounces Parmesan cheese, grated, plus extra for garnish
- Ensure the asparagus is well drained, and use a paper towel to gently squeeze out any remaining moisture.
- In a large bowl, combine the eggs, salt, pepper and 1/2 the fresh thyme. Beat with a whisk.
- To a 10-inch ovenproof sauté pan over medium heat, add the butter and olive oil. When the butter has melted and the mixture is hot, pour in the eggs, and cook for 3 to 4 minutes.
- When the eggs are slightly set, spread the asparagus evenly across the egg mixture. Run a rubber spatula around the edges of the frittata as it cooks so the edges don’t stick and burn. After 1 to 2 minutes, spread the remaining thyme over the top, followed by the Parmesan cheese.
- Remove the pan from the heat, and place it in the oven set to broil. The broiler will allow the top portion of the egg mixture to set fully and cook thoroughly. Keep a close watch so the frittata doesn’t burn.
- After a few minutes, when the eggs have set completely and begun to turn golden, carefully remove the pan from the oven.
- Run a rubber spatula around the edges and underside of the frittata, and slide it onto a round serving plate.
- Sprinkle with 1 tablespoon of Parmesan cheese, slice, and serve warm or at room temperature.
Note: Instead of using the broiler to finish cooking the frittata, you could flip it and finish it on the stovetop. To flip it, first run a spatula around the edges and underside of the frittata. Place a kitchen plate (the same size as the pan) upside down over the top of the pan. Take the pan off the stovetop. Hold onto the center of the plate with one hand, and carefully flip the pan upside down so you end up holding the plate with the frittata on it. Slide the frittata back into the pan, and finish cooking it for about 3 minutes.
Want to give Mom the gift of food? Make one of these delectable edibles, infused with love.
Updated by Bethany Ramos on 4/12/2016