Roasted Asparagus Frittata

I don't know about you, but I like to eat light during hot weather. Here's a nice frittata that cooks up in no time. My herbs are looking beautiful at the moment, so I have been known to substitute purple basil or chives for the parsley. Enjoy!

Roasted Asparagus Frittata

1 lb fresh asparagus,
2 tablespoons extra virgin olive oil,
course salt and cracked black pepper,

2 tablespoons finely minced fresh parsley,
7 eggs,
1/2 cup grated Parmesan cheese,
1/2 teaspoon smoked paprika,

Preheat the oven to 400°.

Beat the eggs with a pinch of salt and pepper until they are frothy. Set aside for a moment.

Rinse asparagus and snap each stalk at the point on the stem where the stalk wants to break; cut into 1-inch pieces.

Set a 10-inch cast iron skillet over high heat. Pour in the oil and rotate to coat bottom. Add the asparagus stalks to the hot oil. Cook for approx. 2 minutes, shaking the skillet occasionally to turn the asparagus. When asparagus becomes bright greet, pour the beaten eggs over the roasted asparagus. Tilt the pan to evenly distribute the eggs.

Once the eggs start to set, gently lift the edge with a thin spatula. Tilt the skillet to allow the uncooked egg to run beneath the cooked egg. Place the skillet on the burner again and swirl it to redistribute the egg. Cook for about a minute or so, continuing to lift and tilt until the egg on top is no longer runny.

Sprinkle the cheese and smoked paprika over the surface of the frittata. Slide the skillet into the oven. Bake the frittata until it is firm to the touch, about 5 minutes. Do not overcook!