- 2 tablespoons butter
- 1 bunch asparagus, cut into 2-inch pieces
- ¼ cup scallions, sliced
- Kosher salt and freshly ground black pepper
- 10 eggs, beaten
- 1 cup fontina cheese, grated
- ¼ cup Parmesan cheese, grated
- 6 basil leaves, hand torn
- Preheat the oven 375 degrees.
- In a 10” non-stick, oven-proof skillet over medium heat, heat the butter until it begins to foam. Add the asparagus and scallions and cook for 1-2 minutes—just until the asparagus starts to turn bright green.
- Add the fully beaten eggs to the pan and season with salt and pepper. Gently swirl the eggs around to fully incorporate with the asparagus mixture. Using a rubber spatula, gently move the eggs to help them to set up and cook.
- Sprinkle the fontina, Parmesan, and basil evenly on top of the eggs. Using the rubber spatula, continue to gently move the eggs around the pan to help the eggs set. Once the eggs appear partially cooked, transfer the pan to the oven to finish cooking, approximately 10-12 minutes.
- Once the frittata is cooked through and golden brown, remove from the oven and allow to cool. Once cool, cut into wedges to serve.