Asparagus & Mint Frittata

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My husband says: Someone once told me that the best way to fully taste a fresh ingredient is to make an omelet with it. Here’s the proof, Italian-style.

Inspired by The River Café Cook Book Two

Serves 4-6

Ingredients    

½ pound asparagus
Salt and pepper
Fresh mint, enough for about 1 tablespoon chopped

8 eggs
2 oz. Parmesan cheese
2 tablespoons olive oil

Instructions

  1. Preheat the oven to 400°F. Place a pot of water to boil on the stove.
  2. Cut off and discard the tough ends of the asparagus. Blanch the asparagus in the boiling water until tender, 1 minute or less. Plunge the blanched asparagus into an ice bath, or spray with cold water to halt cooking. Lightly season with salt and pepper.
  3. Chop the mint leaves finely to obtain about 1 tablespoon.
  4. Grate the Parmesan cheese.
  5. Break the eggs into a bowl and beat lightly. Add most of the Parmesan and mint, reserving a little for the end. Season with salt and pepper to taste.
  6. In an ovenproof non-stick frying pan, heat the olive oil, tilting the pan to coat all sides. Add the egg mixture and lower the heat. Cook over low heat, loosening the eggs at the sides from time to time, until just set – it should be quite runny.
  7. Spread the asparagus and the remaining Parmesan and mint on top.
  8. Place in the hot oven for a few seconds, until the eggs begin to puff slightly.
  9. Loosen the frittata from the pan with a long spatula, and put on to a warm plate. Cut into wedges and serve.