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Categories:Viewed: 46 - Published at: 5 years ago
Ingredients
- 12 large eggs, shelled and beaten with a wire whisk
- 1/2 cup milk
- 1/4 cup Parmesan, grated
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 1/2 pound thin pencil asparagus, blanched in boiling water, chilled and diced
- 1/4 cup assorted fresh chopped herbs: thyme, chives, chervil, etc.
- Salt and pepper
Method
- Preheat an oven to 325 degrees F.
- In large bowl combine beaten eggs with the milk and Parmesan.
- Heat the butter and oil in a large saute pan, until the butter is frothy.
- Add the onion and cook until the onion is translucent and golden, being careful not to burn them.
- Using a large wooden spatula, stir in the eggs and turn the heat down to very low.
- Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan.
- When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs.
- Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
- Remove immediately form the oven.
- Invert the frittata onto a large platter and serve immediately.
