Asparagus and Sugar Snap Frittata
Makes 4 servings
- 1 cup sugar snap peas
- 8 spears thin asparagus
- 6 large eggs
- 1/4 teaspoon coarse salt
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon butter
- freshly ground black pepper
PUT a medium-sized sauce pan of salted water on to boil and preheat over to 350 F. Remove strings from sugar snaps and break or cut off the woody ends of the asparagus. Blanch the sugar snaps in boiling water for one minute, then remove from the pot, place in strainer or colander and run under cold water to stop the cooking. Blanch the asparagus spears for one minute also, then remove from pot, place in strainer or colander and run under cold water to stop cooking. Cut peas and asparagus into 1/2-inch pieces.
BREAK eggs into mixing bowl and whisk. Season with salt and pepper. Add Parmesan, peas and asparagus to eggs. Melt butter in a 10-inch ovenproof skillet over medium heat. When butter foams, add egg mixture, transfer to preheated oven and bake until puffy and set around the edge of the skillet, about 8-10 minutes. Place skillet under broiler for a minute to brown the top.