Serves: 4 to 6
12 large eggs, shelled and beaten
1/2 cup milk
1/4 cup Parmesan, grated
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, diced
1/2 pound asparagus, blanched, chilled and diced
1/4 cup assorted fresh chopped herbs: thyme, chives, etc.
Salt and pepper
In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large sauté pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs just begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole sauté pan into the oven and continue to cook for a few more minutes until the frittata is cooked around the edges and the center has puffed up.
Remove immediately form the oven. Invert the frittata onto a large platter and serve immediately.
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