Recipe: Asparagus Frittata - New York Times

Recipe: Asparagus Frittata - New York Times: "May 16, 2007
Recipe: Asparagus Frittata
Adapted from Lidia Bastianich
Time: 20 minutes
3tablespoons extra virgin olive oil
1/2pound wild or very thin asparagus, trimmed and cut into 2-inch lengths
1/4pound scallions, trimmed and cut into 2-inch lengths
Salt and freshly ground black pepper
5 eggs.
1. Put oil in 8- or 10-inch skillet over medium heat; when oil is hot, add asparagus and scallions, with some salt and pepper. Cover and cook, stirring occasionally, until the asparagus are tender, about 10 minutes.
2. Meanwhile, beat eggs and season with salt and pepper. Stir them into asparagus and cook, stirring nearly constantly, until eggs form soft curds. Taste and adjust seasoning.
Yield: 2 servings."