Asparagus and Shallot Frittata

Asparagus and Shallot Frittata
2 lbs. asparagus, peeled (if thick stalks used), and cut into 1” diagonal pieces
4 large shallots, peeled and sliced thin
3 Tbs. virgin olive oil
12 large eggs
1-. cups freshly ground Parmesan cheese
Salt & Pepper to taste

In an 11-12 inch nonstick skillet, heat olive oil and cook asparagus pieces and sliced shallots over medium heat until tender and start to caramelize. Remove from heat and allow to cool slightly. Season with salt and pepper to taste.

In a large bowl beat eggs well and season with salt and pepper. Add cooled asparagus and shallots and mix with eggs. Add half of the cheese and blend.
Wipe the pan clean and place over medium heat. Add the egg-asparagus mixture, and then lightly stir the mixture, leaving the bottom layer undisturbed so that a good base develops.
Continue cooking and stirring for about 3 minutes until the center is just slightly wet, then sprinkle with the remaining half of the Parmesan cheese and place under a preheated broiler for about 2 minutes till the frittata is puffed and browned. Remove the pan from broiler, allow to rest for 1 minute, then invert onto a large platter.