Asparagus and Lemon Frittata

Steps

1. 1

   Sauté asparagus

   • Heat 1 tablespoon of butter in the 10-inch skillet over medium-high heat.
   • When the butter foams, add the asparagus pieces with a pinch of salt.
   • Sauté, stirring occasionally with tongs, for 4–5 minutes until the spears are bright green and just beginning to soften at the tips but still have a slight bite.
   • Transfer to a plate and set aside.

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   Ready when: Asparagus is bright green and tender-crisp

   Tip: Don't over-cook the asparagus here; it will finish cooking in the oven and you want it to retain some texture.

2. 2

   Whisk eggs and milk

   • In a large mixing bowl, crack the 8 eggs and whisk them together with the milk, lemon zest, and about half the grated Parmesan cheese (roughly 3/8 cup or 38 g).
   • Season with a pinch of salt and a few grinds of black pepper.
   • Whisk until smooth and well combined, about 1 minute.
   • The mixture should be pale and frothy.

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   Ready when: Egg mixture is smooth and uniform in color

   Tip: Room-temperature eggs whisk more smoothly and incorporate more air, giving the frittata a lighter texture.

3. 3

   Prepare skillet

   • Wipe out the skillet and add the remaining 1 tablespoon of butter over medium heat.
   • Let it melt and coat the bottom and sides of the pan evenly, tilting to reach the edges.
   • Once foaming, it's ready.

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   Ready when: Butter is foaming and coating the pan

   Tip: A well-buttered pan prevents sticking and adds rich flavor to the bottom of the frittata.

4. 4

   Pour egg mixture and add asparagus

   • Pour the egg mixture into the prepared skillet.
   • Scatter the sautéed asparagus pieces evenly over the top.
   • Gently stir 2–3 times with a spatula to distribute the asparagus throughout, but don't over-mix.
   • The eggs should start to set around the edges almost immediately.

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   Ready when: Edges begin to set and pull slightly from the sides of the pan

   Tip: Keep the stovetop heat at medium to allow the bottom to set gently without browning too quickly.

5. 5

   Cook on stovetop

   • Cook on the stovetop for 2 minutes without stirring.
   • You want the bottom and edges to set slightly while the center remains mostly liquid.
   • The frittata should look shiny and loose in the middle.

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   Ready when: Bottom is lightly set, center jiggles when pan is tilted

   Tip: Don't walk away—keep an eye on the edges to ensure they set evenly and the bottom doesn't brown.

6. 6

   Transfer to ovenOven 400°F / 205°C

   • Carefully place the skillet in the preheated 400°F (200°C) oven.
   • Bake for 12–15 minutes, until the center is just set but still slightly moist (it should jiggle only at the very center when you gently shake the pan), and the top is lightly golden.
   • The residual heat will continue to cook the center slightly after you remove it.

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   Ready when: Center is just set with minimal jiggle, top is light golden, no browning around edges

   Tip: Overbaking dries out the frittata. It should look barely set in the center—carryover cooking will finish it perfectly.

7. 7

   Finish with cheese and herbs

   • Remove the frittata from the oven.
   • Immediately sprinkle the remaining grated Parmesan cheese (about 3/8 cup or 37 g) over the top, and scatter the fresh thyme leaves (if using) over it as well.
   • Drizzle lightly with the reserved lemon juice, or add a squeeze or two to taste.

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   Ready when: Cheese is scattered and herbs are visible on top

   Tip: Add the cheese and herbs while the frittata is still hot so they warm slightly and meld with the surface.

8. 8

   Rest and serve

   • Let the frittata rest in the skillet for 5 minutes.
   • This allows the center to firm up slightly and makes it easier to slice.
   • Loosen the edges with a spatula if needed, then slide the whole frittata onto a cutting board or serving plate.
   • Cut into wedges and serve warm, at room temperature, or chilled, as preferred.

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   Ready when: Frittata is cool enough to handle and slice cleanly

   Tip: If your skillet has a metal handle, use an oven mitt; cast iron and stainless stay very hot.