Asparagus and Herb Frittata

• 3/4 pound asparagus, trimmed
• 8 extra-large eggs
• 2 tablespoons plus 2 teaspoons low-fat milk
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 1/4 cup finely chopped fresh herbs (as above)
• 1/4 cup freshly grated Parmesan (optional)
• 1 tablespoon extra virgin olive oil

1. Steam the asparagus until tender, about 5 minutes.
2. Refresh with cold water, drain and pat dry.
3. Cut into 1/2-inch slices and set aside.
4. Beat the eggs in a large bowl.
5. Beat in the milk, salt, pepper, and herbs.
6. Stir in the asparagus and the Parmesan if using.
7. Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet.
8. Hold your hand above it; it should feel hot.
9. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready.
10. Pour in the egg mixture.
11. Swirl the pan to distribute the eggs and filling evenly over the surface.
12. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
13. Turn the heat down to low and cover the pan.
14. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set.
15. Meanwhile, light the broiler.
16. If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top.
17. Do not allow the eggs to brown too much or theyll taste bitter.
18. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan.
19. Serve warm, room temperature, or cold.

eggs, lowfat milk, salt, freshly ground pepper, fresh herbs, freshly grated parmesan, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1016417 (may not work)