Asparagus, Tomato, and Mozzarella Frittata
Adapted from The Cheese Lover’s Cookbook & Guide (Simon & Schuster, 2000) by Paula Lambert
It amazes me that more omelets and frittatas aren’t made with mozzarella—it’s wonderful with eggs. This recipe uses both fresh and smoked versions to bring some depth and complexity to the tomatoes, and asparagus. If you’d like, add another layer of flavor by grilling the asparagus: lightly brush it with olive oil first, then cut it into 1-inch pieces and stir it into the sautéed onion mixture.
Heat the olive oil in a 12-inch nonstick, ovenproof skillet over medium-high heat. Add the onion and garlic and sauté briefly, until they begin to soften. Add the asparagus and stir-fry, turning and tossing until they are tender, about 5 minutes. Remove the pan from the heat; sprinkle with the red pepper flakes and season with salt and pepper.
Preheat the broiler and adjust the rack to accommodate the skillet 3 inches below the heat. Crack the eggs into a medium bowl and add 1/3 cup water and salt. Beat with a fork until well combined; stir in the smoked mozzarella.
Place the skillet containing the asparagus over medium heat and add the eggs. Cook, without stirring, until the bottom browns and the eggs are just beginning to set. Remove from the heat.
Arrange the fresh mozzarella slices over the eggs. Cover the top of the frittata with the tomato slices. Place the skillet under the broiler and cook until the cheese is melted and bubbling and lightly browned—5 to 7 minutes. Remove from the oven and set on a rack to cool for 5 minutes. Sprinkle with chopped green onion and freshly ground black pepper. Cut into wedges and serve.
Written by Clark Wolf
Photography by Ogden Gigli