Asparagus Parmesan Frittata
1 pound thin asparagus
2 tablespoons extra-virgin olive oil
3 medium shallots -- minced
6 large eggs
1/2 cup freshly grated parmesan cheese
1/4 cup shredded fresh basil leaves
freshly ground black pepper
Bring several quarts water to a boil in a medium saucepan. Snap and discard tough ends from the asparagus. Slice asparagus diagonally into 1-inch-long pieces. Add asparagus and salt to taste to the boiling water and cook until almost tender, about 1 1/2 minutes. Drain and set aside. Preheat broiler. Heat oil in a large non-stick skillet with an oven-proof handle. Add shallots and saute over medium heat until translucent, about 3 minutes. Add asparagus and cook 30 seconds. Lightly beat the eggs, cheese, basil and salt and pepper to taste in a medium bowl. Add egg mixture to pan and stir gently with a fork to incorporate the vegetables. Cook over medium-low heat, Continue cooking until frittata is set, except for the top, about 8 minutes.
Place the pan directly under the broiler and cook just until the top is golden brown and set, 1-2 minutes. Do not let the frittata burn. Invert onto a large platter. Cut it into wedges and serve.