ROASTED ASPARAGUS FRITTATA

Roasted Asparagus Frittata image

Number Of Ingredients 1

Ingredients

1 dash blah

Steps:

PREPARATION Heat oven to 450 degrees. Spread asparagus on a baking sheet and toss with olive oil, salt and pepper. Roast, shaking the pan occasionally, until the asparagus is lightly charred and tender, about 12 minutes. (You can let the asparagus sit at room temperature for hours, or refrigerate overnight.) Beat the eggs with salt, pepper, half the chervil (and half the cheese, if you like). Cut the asparagus into 2-inch lengths and arrange in a single layer in a 10-inch nonstick skillet. Drizzle with more olive oil and set over medium heat. Pour the egg mixture over the asparagus. Use a spatula if necessary to make a round frittata. Cook until nearly set, tilting the pan and lifting the edge of the set egg to let the liquid egg flow underneath, about 4 minutes. When the top is almost dry, flip the frittata onto a plate, then slide it back into the pan. Let cook for just a few seconds, then flip out onto a plate. Alternatively, use an ovenproof pan and put it in the oven or under the broiler for a few minutes. Sprinkle with the remaining chervil (and cheese if you are using it) and serve hot, warm or at room temperature. COOKING NOTES Add photo 500 Share your notes with other cooks or leave a private note. Who can see this note? Everyone Only You Cancel Add Note All8 Most Helpful1 Private Notes0 Marguerite a year ago Brought my cast iron pan gently to heat with EVOO, then cooked the frittata slowly on the stove. Finished it in the turned-off oven from roasting the asparagus. Great! Looking forward to othe veg/cheese combos.