Rochelle Bilow, photo by Yossy Arefi
The great thing about being an adult is that you can eat breakfast for dinner without needing anybody’s permission. We particularly like this rule when it means we get to eat a frittata with asparagus and plenty of fresh basil. We think we’ll make one tonight.
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- 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)
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.