Frittata with Asparagus and Scallions

Name: Frittata with Asparagus and Scallions
Yield: serves 4 as a light meal or 6 as an appetizer
Ingredients: 1 pound fresh, thin asparagus spears; 4 ounces prosciutto or bacon, thick slices with ample fat (about 4 slices); 1/2 pound scallions; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon coarse sea salt or kosher salt, or more to taste; 8 large eggs; Freshly ground black pepper to taste

December 9, 2011

This is a different sort of frittata, not the neat golden round of well-set eggs that’s probably most familiar. Here the eggs are in the skillet for barely a minute, just long enough to gather in soft, loose folds, filled with morsels of asparagus and shreds of prosciutto. In fact, when I make this frittata or the “dragged” eggs—uova strapazzate, page 143—I leave my eggs still wet and glistening so I can mop up the plate with a crust of country bread. That’s the best part of all.

Cooks' Note

Recommended Equipment:

A sturdy 12-inch nonstick skillet with a cover
A heat-proof rubber spatula

Recipe notes

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