Asparagus Frittata

1 pound asparagus, tough ends snapped off

Salt

6 large eggs

1/2 cup grated Parmesan cheese

1 tablespoon minced fresh parsley leaves

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

3 medium scallions, white and light green parts, sliced thin

1. Bring several quarts of water to a boil in a medium saucepan.

2. Slice the asparagus in half lengthwise and roughly chop. Add the asparagus and salt to taste to the boiling water and cook until the asparagus begins to soften, about 1 minute. Drain the asparagus and set it aside.

3. Use a fork to lightly beat the eggs, cheese, parsley, and salt and pepper to taste in a medium bowl; set aside.

4. Adjust the oven rack to the top position and preheat the broiler.

5. Heat the oil in a 10-inch nonstick skillet with an ovenproof handle. Swirl the hot oil to coat the bottom of the pan evenly. Add the scallions and saute over medium heat until softened, about 2 minutes. Add the asparagus and cook for 30 seconds. Add the egg mixture and stir gently with a fork to incorporate the vegetables. Cook over medium-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets. Continue cooking until the frittata is set on the bottom and still loose on top, about 8 minutes.

6. Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes. Do not let the frittata burn. Slide the frittata onto a large platter. Cut it into wedges and serve. (The frittata may be cooled to room temperature and then cut and served.)

Mine came out more like an omelet but SUPER GOOD.