Artichoke-Asparagus Frittata

Make this now, when both artichokes and asparagus are in season. It tastes completely of spring. I use a cast-iron pan because it seems to cook the frittata very evenly and goes easily between stove and oven, though a heavy skillet will work well, too.

Artichoke-Asparagus Frittata i i
Nicole Spiridakis for NPR
Artichoke-Asparagus Frittata
Nicole Spiridakis for NPR

Makes 4 servings

1 pound baby artichokes, trimmed of outer leaves

6 large eggs

Salt and freshly ground black pepper

2 tablespoons dried oregano

4 tablespoons grated Parmesan cheese

1 cup chopped spinach leaves

2 tablespoons extra virgin olive oil

1/2 medium red onion, finely chopped

5 or 6 thin asparagus stalks, with the woody ends discarded and the remaining stalk cut in half

1 cup chopped spinach leaves

Steam artichokes until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, rinse with cold water and quarter.

Beat the eggs in a medium bowl. Whisk in the salt, pepper, oregano and 3 tablespoons of the cheese. Stir in the spinach.

Preheat oven to 400 degrees.

Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the onion. Cook for a few minutes until onion starts to wilt. Add the artichokes. Cook, stirring often, until golden brown, 5 to 8 minutes. Pour in the egg mixture. Swirl the pan to distribute the eggs, filling evenly over the surface. Scatter the asparagus over the top or arrange by hand if you like. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand.

Turn the heat down to low and cook for 10 minutes, shaking the pan very gently every 2 minutes or so to make sure the eggs cook evenly. When the eggs are mostly set, remove from heat.

Finish the frittata in the oven for 1 to 5 minutes, watching to make sure the top doesn't burn and making sure the eggs are firm and cooked through. (It should brown slightly and will puff up a bit.) Remove from the heat and immediately sprinkle on the remaining Parmesan cheese.

Serve hot, warm or at room temperature.

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