Asparagus, Basil and Mozzarella Frittata

Cindy Swain | Fri, 07/08/2016 - 09:28
Difficulty Level
Low
Cooking Time
25 minutes
Cost
Low
While omelets and other egg dishes are most commonly eaten for breakfast, in Italy the frittata, a similar egg-based dish, is enjoyed for lunch, happy hour or dinner. Pastries, cakes, breads or cereal are more common breakfast foods. So, how can you tell the difference between a French omelet and Italian frittata? An omelet is cooked on one side and has a pocket of ingredients stored in its crescent moon shape. The frittata is cooked on both sides and the ingredients are added to the eggs at the beginning or placed on top at the end. Making a frittata in the traditional way requires some finesse. The beaten egg mixture is poured into the pan and cooked slowly, then it is flipped on a plate and slid back into the pan. To avoid flipping the frittata, a cast iron or a non stick oven proof skillet can be used to broil the top and form a slightly golden crust.
Ingredients
Handfuls of basil leaves
2oz (without stems) rinsed and dried with a salad spinner
Parmigiano Reggiano (Parmesan)*
1.3oz, freshly grated 
garlic
1/4 small clove, skin removed
walnuts
2 tablespoons or pine nuts 
extra virgin olive oil
1/4 cup
sea salt
2 pinches
extra virgin olive oil
1 tablespoon
garlic
1, skin removed but left whole
Asparagus
10 asparagus stocks, ends snapped of and the rest shaved with a vegetable peeler
extra virgin olive oil
1 tablespoon
eggs
6
salt and pepper
Handfuls of basil leaves
5 leaves
mozzarella
1 ball, sliced
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Instructions

Preheat the broiler.

Add all of the ingredients for the pesto to a food processor and blend until smooth, pouring in more extra virgin olive oil if needed. Set aside.

Heat 1 tablespoon of extra virgin olive oil in a skillet then add the garlic clove and shaved asparagus. Cook for 3 minutes over medium heat until soft. Discard the garlic. Set aside.

Heat 1 tablespoon of extra virgin olive oil in a cast iron or oven proof non stick skillet. Beat the eggs then add a few pinches of salt and a few cracks of black pepper. Pour the mixture into the skillet, rotating the pan to distribute the eggs evenly. Cook the frittata over medium low heat. Every now and then lift the frittata in various parts of the circle and let the beaten egg flow underneath. Cook until nearly set, about 5-7 minutes.

Layer the mozzarella cheese slices on top and slide the pan into the oven. Broil for 3-4 minutes until the egg has almost set and the mozzarella is slightly melted. (If you don’t have a ovenproof skillet you can flip the frittata onto a plate and slide it back into the skillet. Then add the mozzarella, cover with a lid and continue to cook for another minute or two until the cheese is slightly melted and the egg is almost set.)

 

Remove the skillet from the oven, spread with pesto, and top with the shaved asparagus and fresh basil leaves. Cut into wedges. The frittata an be served cold, warm or hot.