Asparagus Frittata

ADAPTED FROM LIDIA BASTIANICH
 

schedule 15 MINUTES

Ingredients

3 Tbsp extra virgin olive oil
1/2 pound wild or thin asparagus, trimmed and cut into 2-inch lengths
1/4 pound scallions, trimmed and cut into 2-inch lengths
5 eggs
salt and pepper, to taste

Instructions

Heat oil in an 8- or 10-inch skillet over medium heat.

Add asparagus and scallions and season with salt and pepper. Cover and cook, stirring occasionally until asparagus is tender, approximately 10 minutes.

Beat eggs and add them to the skillet, stirring until eggs form soft curds.

Remove from heat, season with salt and pepper and serve.

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