New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ruth Cousineau
Eggs and green vegetables are symbolic of Spring, and the addition of cottage cheese keeps this frittata creamy and tender. Feel free to substitute broccoli or Swiss chard for the asparagus.
- 1 pound asparagus, tough ends discarded
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 6 large eggs
- 1 cup grated Parmigiano-Reggiano cheese
- 1/2 cup small-curd cottage cheese
- Cut asparagus into 2-inch lengths. Heat oil in a heavy 10-inch skillet over medium heat until it shimmers. Add asparagus with pepper and 1/4 teaspoon salt and cook, stirring occasionally until crisp-tender, 4 to 5 minutes.
- Whisk together eggs, cheeses, and remaining 1/4 teaspoon salt until blended and pour over asparagus. Cook until eggs are set on bottom, about 5 minutes, then cover and cook over medium-low heat just until eggs are set on top, about 7 minutes more.
- Slide frittata out onto a platter and cut into wedges to serve.
- Cooks' note: The frittata can be served hot, warm, or at room temperature.