Frittatas are infinitely customizable—you can add to them nearly any cooked meat or vegetable you would like—and don’t require any scary maneuvers (like flipping the entire dish multiple times as it cooks, as you do with a tortilla Espagnole). Feel free to substitute a couple of roasted, peeled, and seeded red peppers for the piquillos if you don’t have the latter on hand.
Ingredients
For the frittata:
- 8 to 10 stalks fresh asparagus, medium width 2 tablespoons extra virgin olive oil
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1 cup coarsely grated Manchego or Parmigiano-Reggiano, divided use
- 8 large eggs
- 1/2 cup heavy cream, half and half, or whole milk
For the piquillo pepper sauce:
- One 6.5 ounce jar piquillo peppers, seeded and drained
- 2 cloves garlic, peeled and coarsely chopped 2 tablespoons extra virgin olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon best-quality sherry or red wine vinegar, or more to taste
- 1 teaspoon pimentón
- Coarse salt (kosher or sea), to taste
Directions
Step 1
Trim the tough, fibrous ends off the asparagus, then slice into 1-inch lengths. Warm a 10-inch oven-proof nonstick or well-seasoned cast iron skillet over medium- high heat. Add the olive oil and asparagus; season with salt and pepper. Sauté the asparagus for 5 to 6 minutes, stirring often. Set aside and allow the pan and asparagus to cool. Distribute the asparagus evenly in the pan, then sprinkle with half the cheese; reserve the remaining cheese. In the meantime, heat the oven to 350°F.
Step 2
Break the eggs into a medium mixing bowl. Add the cream. Whisk just until the egg yolks, whites, and cream are combined. (Do not overbeat, or the frittata will be dense.) Carefully pour the egg mixture over the asparagus and cheese. Transfer the pan to the middle rack of the oven and bake until the frittata is just set, 20 to 25 minutes. Sprinkle the remaining cheese on top of the frittata in the last 5 minutes of baking. Let the frittata cool slightly before cutting into wedges.
Step 3
While the frittata bakes, make the piquillo pepper sauce: Combine all the ingredients in a blender or small food processor. Process until the sauce is smooth. Taste, adding more vinegar or salt as needed. Drizzle over the plated frittata wedges or serve the sauce on the side. Refrigerate, covered, for up to 3 days if not using immediately.
Serves 6
