Asparagus Frittata

Method

1. Trim the asparagus by bending each stalk until it snaps; discard the woody ends.
2. Finely chop the shallot and the parsley.
3. In a large non-stick pan, heat a generous amount of extra virgin olive oil over medium heat. Add the chopped shallot and sauté until translucent.
4. Add the diced asparagus to the pan. Season with a pinch of salt, some black pepper, and a little chopped parsley. Sauté for 4–5 minutes until the asparagus is tender but still crunchy.
5. In a bowl, crack the 6 eggs. Beat them with a fork or whisk just enough to combine the yolks and whites; do not whip.
6. Add the warm sautéed asparagus to the eggs. Add the grated Parmigiano Reggiano, a pinch of salt, black pepper, the remaining chopped parsley, and a drizzle of extra virgin olive oil. Mix everything together.
7. Heat more olive oil in the same non-stick pan over medium heat. Pour in the egg mixture.
8. As soon as the bottom begins to set, use a spatula to push the cooked edges toward the centre, tearing the frittata (this technique is called 'frittata stracciata'). Continue until the eggs are evenly cooked and no longer runny.
9. Spread the mixture evenly in the pan, ensuring it is detached from the bottom. Reduce the heat, cover, and cook for 2–3 minutes.
10. Flip the frittata by sliding it onto a lid or plate, then sliding it back into the pan to cook the other side. Repeat the flip once or twice more if needed.
11. Serve the frittata warm, at room temperature, or cold. It is excellent on its own or in a sandwich with soppressata.