Asparagus Frittata

A few weeks back I was getting ready to leave for a trip and needed to use up the asparagus from my garden before I left. I’d be doing a lot to get ready for the trip and didn’t feel like spending a lot of time cooking. Thus, I was intrigued by this quick recipe for an asparagus frittata that called for broiling instead of baking. Alas, in this case you get what you wait for. Speeding up the cooking process under the broiler technically worked, but the result was much less enjoyable than a baked version. The timing on this recipe was a big issue and in order to fully cook the center it was necessary to dry out the top. I can’t imagine cooking for the upper end provided (10 minutes). Even the 8 I used was dubious. It ended up not quite burned, but very dry. The recipe only called for 4 eggs so this was a pretty thin frittata as well, not my preference.

I’d say if you’re in a big pinch you can use the broiler to cook your frittata. But unless you’re in a mealtime crisis, use the regular oven method.

https://www.foodnetwork.com/recipes/trisha-yearwood/asparagus-frittata-2774083

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