Asparagus Frittata

This beautiful baked asparagus frittata recipe is remarkably simple to make.

8 large eggs
4 large egg whites
1 cup fresh basil leaves, packed, thinly sliced
kosher salt
black pepper, freshly ground
2 Tbsp. olive oil
2 cups asparagus, thinly sliced (from about 1 bunch)

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

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.

Makes 4 servings.