From CUESA – Center for Urban Education about Sustainable Agriculture
www.cuesa.org/recipe/asparagus-and-parmesan-frittata

The great thing about frittatas is that you can absolutely adapt the recipe to whatever is in season! This recipe calls for asparagus, which will be at Market this Spring, but also check out that MANY variations listed on back for adding spinach, potatoes, mushrooms or leeks! Asparagus (Spinach, Potatoes, and more) Parmesan Frittata

Ingredients - Serves 8 to 12
Extra-virgin olive oil as needed
1 1/2 pounds thin asparagus spears, tough ends removed and cut into 1 1/2-inch pieces
8 eggs
1/4 cup whole milk, half-and-half, or heavy cream
1 tablespoon all-purpose flour (optional)
6 to 8 tablespoons grated Parmesan cheese
Pinch of freshly grated nutmeg or ground cinnamon
2 teaspoons salt
Freshly ground black pepper
1/4 cup chopped green onions or green garlic (optional)

Directions:
Preheat the oven to 350°F. Using about 1 tablespoon olive oil, liberally oil a 7-by-11-by-2-inch baking dish, or a 2-quart round baking dish if you prefer. (or a 10 inch over- proof skillet)

Bring a large pot of salted water to a boil, add the asparagus pieces, and cook until tender-crisp, 3 to 4 minutes. Drain well, refresh in cold water, and drain again.

In a bowl, whisk together the eggs, milk, flour (if using; it gives the frittata greater stability), cheese, nutmeg, 2 teaspoons salt, and several grinds of pepper.

If using the green onions, in a sauté pan, heat 2 tablespoons olive oil over low heat. Add the green onions and sauté for a few minutes to soften. Remove from the heat and stir into the egg mixture along with the asparagus. Pour the egg mixture into the prepared baking dish.

Bake the frittata until the top is set and lightly colored, 20 to 25 minutes. Remove from the oven, let cool for at least 8 to 10 minutes, and cut into squares or wedges. Serve warm or at room temperature.

Alternatively, after adding the green onions and asparagus to the egg mixture, heat 3 tablespoons olive oil in a 10-inch flameproof sauté pan over medium heat. When the oil is hot, add the egg mixture. Reduce the heat to low, cover, and cook until set, 10 to 15 minutes, or leave the heat at medium and cook uncovered for about 8 minutes. Meanwhile, preheat the broiler. When the frittata is set, slip it under the broiler for a few minutes to color the top lightly and to set any uncooked egg.

Remove from the broiler and run a knife around the sides of the pan to loosen the frittata. Invert a flat plate slightly larger than the sauté pan over the pan and, holding the pan and plate together, flip them. Lift off the pan and let the frittata cool for at least 10 minutes. Cut into wedges and serve warm or at room temperature.