A basic frittata recipe like this one, is one of those classic Italian dishes that feels so very authentic to me. In my house, it often makes an appearance at dinner time as the main course, served with some fresh or toasted Italian bread.
Aside from asparagus, almost any other vegetable or add in can be used in this egg recipe.
Use sliced cooked pototes, mushrooms, spinach or sun-dried tomatoes. Whatever you like!
This recipe can be divvied up and served as an antipasto, but it is also a quick and delicious meal on its own. It's your choice!
Break the eggs into a bowl and scramble lightly with a fork. Stir in the grated cheese and set aside.
In a large non-stick frying pan, heat the olive oil. Add the onion. Let the onion cook for 5 minutes or so, or until it is soft and golden. Add the asparagus, and stir over medium heat for 2 minutes. Season with the salt, pepper and garlic powder.
Turn the heat up on the pan. When the oil begins to sizzle, quickly add the egg mixture to it. Mix into the other ingredients and then stop stirring and lower the heat to medium.
Allow to cook for 4 minutes on the first side, or until the egg starts to puff.
The next part is a little tricky...
Using a large plate the same size as the pan or larger, place the plate upside down onto the top of the pan (This step is easier if you have a frittata pan). Then, using an oven mitt or towel, press the plate down firmly with one hand and use the other to flip the pan and plate upside down, so that the frittata rests on the plate. Slide it back onto the pan and allow to finish cooking for an additional 3 to 4 minutes.
If this "flipping" step sounds intimidating, an alternative CAN be to place the entire pan in a broiler and allow the top half to cook that way. Just make sure you're using an oven-safe pan!
When the frittata is golden and cooked throughout, remove from heat. You can serve this dish hot, medium or cold. Slice it into wedges and serve with crusty Italian bread. You just can't go wrong with this frittata recipe!