This Italian-style flat omelet is simple to prepare and calls for minimal
ingredients. If you’re serving a party of eight, you’ll need to double this
recipe and use two large ovenproof skillets.
From Italian Cooking at Home with The Culinary Institute of America
Makes 4 Servings
- 8 ounces green or white asparagus
- Kosher salt as needed
- 5 large eggs
- 3 tablespoons whole milk
- 2 tablespoons grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- Preheat oven to 325°F.
- Trim the asparagus by snapping off the hard portion of the stalk. Peel the stems. Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until just barely tender, about 3 minutes. Drain and rinse with cold running water. Cut each stalk lengthwise.
- Whisk together the eggs, milk, and cheese in a medium bowl.
- Melt the butter in a large ovenproof skillet over medium-low heat. When the butter has stopped foaming, pour in the egg mixture and place the asparagus on top of the eggs.
- Transfer the skillet to the oven and bake until the eggs are set, 10 to 12 minutes. Cut into wedges and serve hot, or chill the frittata and serve it cut into cubes as a snack or into wedges as a sandwich filling.
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