Asparagus Frittata

Ingredients

• 12 large eggs
• 1/3 cup whole milk (or half and half for a richer frittata)
• 1 teaspoon kosher salt (or 3/4 teaspoon fine sea salt)
• 1/4 teaspoon freshly ground black pepper
• 2 green onions (thinly sliced)
• 1 ounce grated Parmesan cheese (or Pecorino Romano cheese)
• 1 tablespoon butter
• 2 tablespoons avocado oil (or other high heat oil)
• 12 ounces thin asparagus spears (woody ends snapped off and cut diagonally into 2-inch pieces)
• 3 ounces shredded mozzarella cheese

Instructions

1. 1

   Preheat oven to 350 °F (177 °C).

2. 2

   Break the eggs into a large bowl. Add milk, salt, pepper, green onions and Parmesan cheese; whisk until mixture is very well combined. Set aside.

3. 3

   Heat butter and oil in a 10-inch, well seasoned, cast iron skillet or other oven safe skillet over medium heat until sizzling (recipe note). Add asparagus; cook and stir 2-3 minutes, until bright green and crisp-tender. (4 to 5 minutes for tender-crisp.) Swirl pan to coat all sides with oil.

4. 4

   Whisk egg mixture once more and pour over asparagus. Remove from heat and sprinkle with cheese.

5. 5

   Bake 20-25 minutes, or until the frittata has puffed and the center is set. Remove from oven and let stand 10 minutes before slicing into wedges. Serve.