Asparagus Frittata

asparagus basil breakfast brunch egg spring healthy vegetarian

Bon Appétit Test Kitchen

4 Servings

Source

Ingredients

8 large eggs

4 large egg whites

1 cup (packed) basil leaves, thinly sliced

Kosher salt, freshly ground pepper

2 tablespoons olive oil

2 cups thinly sliced asparagus (from about 1 bunch)

Method

Preheat oven to 400°. Whisk eggs and egg whites in a medium bowl until frothy; mix in basil and season with salt and pepper.

Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add asparagus and cook, tossing occasionally, until beginning to soften, about 2 minutes. Reduce heat to medium and add egg mixture, stirring to combine

Cook, shaking pan occasionally, until egg mixture is set around edges, about 4 minutes. Transfer skillet to oven and cook frittata until top is puffed and completely set, 10–15 minutes.

Run a heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges.