Asparagus Frittata

To start the filling, heat enough oil to coat the bottom of a large skillet (10-inch is perfect) over high heat until the first sign of smoke comes off the oil. Add onions. Season with salt and pepper then pile the asparagus on top and re-season.

Cook the vegetables without stirring until onions at the edges begin to turn color, about 2 minutes. Stir the vegetables and continue cooking, stirring occasionally, until they all soften and brown slightly, about 10 minutes. es begin to turn color, about 2 minutes. Stir the vegetables and continue cooking, stirring occasionally, until they all soften and brown slightly, about 10 minutes.

While the filling is cooking prepare the egg base. Mix the eggs with the milk, olive oil, cheese and basil in a bowl. Season the mixture with salt and pepper.

Make sure the vegetables are distributed in an even layer covering the bottom of the skillet. Add the egg mixture. Reduce the heat to medium. As the egg begins to set, use a spatula or fork, to pull the edges away from the rim and poke holes across the center, allowing raw egg to fill in around the cooked. Lower the heat so the eggs are cooking, bubbling a little. Continue to gently lift the set egg toward the center allowing raw egg to run to the edges. Cook the frittata until there is no more raw, runny egg, 3 to 5 minutes. Turn the heat to low, cover the skillet and let the frittata set until the eggs are just firm.

To flip the frittata, run a spatula around the edges to loosen the egg from the pan. Give the pan a good shake, the frittata should move as a whole, this assures you that it is not sticking. Place a dinner plate over the skillet and turn the frittata over onto the plate. Slide the frittata back into the skillet and cook the second side over medium-high heat just until lightly golden, about 1 minute more. Again run a spatula under the frittata then flip it onto a serving plate. Allow the frittata to rest for at least 5 minutes, then serve warm or at room temperature.