Asparagus and Egg Frittata

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Trim the asparagus and cut it into bite-size pieces. Dice the onion.

   Ingredients used: 300.0 gr Asparagus, 100.0 gr Onion

   Cookware: Chef Knife, cutting board

3. Step 3

   Whisk the eggs, milk, Parmesan, salt, and black pepper in a mixing bowl until evenly combined.

   Ingredients used: 1.0 gr Black Pepper, 8.0 piece Egg, 60.0 ml Milk, 50.0 gr Parmesan Cheese, 4.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Heat the olive oil in the ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: ovenproof skillet, wooden spoon

5. Step 5

   Add the asparagus and cook over medium heat until bright green and just tender, about 4 minutes.

   Timer: 4 min (fixed)

   Cookware: ovenproof skillet, wooden spoon

6. Step 6

   Pour the prepared egg mixture evenly over the vegetables. Cook over medium heat without stirring until the edges begin to set, about 2 minutes.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, ovenproof skillet

7. Step 7

   Transfer the skillet to the oven and bake for 8–10 minutes, until the center is set and reaches 71°C.

   Timer: 9 min (fixed)

   Cookware: oven, oven mitts, ovenproof skillet

8. Step 8

   Let the frittata rest for 5 minutes before slicing and serving.

   Timer: 5 min (fixed)

   Cookware: oven mitts, ovenproof skillet