Asparagus Frittata
By: Sheri Wetherell
Published: Thursday, April 14, 2011 - 12:41pm

Ingredients




12 large eggs, beaten  
1/2 cup whole milk
1/4 cup Parmesan, grated
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, diced
1/2 pound asparagus, blanched in boiling water, chilled and diced
1 tablespoon fresh thyme 
1 tablespoon fresh chives, chopped
Salt and pepper

Preparation

1 Preheat an oven to 325 degrees F. 2 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.  3 Add the onion and cook until the onion is translucent and golden.  4 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 pan in the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.


 5 Remove from the oven. Invert the frittata onto a large platter and serve.