Asparagus Frittata

Instructions

1. Prepare the asparagus
   Wash the asparagus thoroughly and snap off the woody ends. Cut the spears into 1-inch pieces, keeping the tips intact. Blanch in boiling salted water for 2 minutes, then immediately transfer to an ice bath to stop the cooking. Drain well and pat dry.
2. Beat the eggs
   In a large bowl, whisk together the eggs, milk, half of the Parmesan cheese, salt, and pepper until well combined and slightly frothy.
3. Sauté the vegetables
   Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant. Add the blanched asparagus pieces and sauté for 1 minute to combine flavors.
4. Combine and start cooking
   Evenly distribute the vegetables in the skillet, then pour the egg mixture over them. Sprinkle with thyme leaves, red pepper flakes if using, and half of the mozzarella cheese. Cook undisturbed for about 5-6 minutes, until the edges start to set but the center is still slightly runny.
5. Finish in the oven
   Preheat the broiler. Sprinkle the remaining Parmesan and mozzarella cheese over the frittata. Transfer the skillet to the oven and broil for 3-5 minutes, until the top is golden brown and the eggs are completely set.
6. Serve
   Remove from the oven (careful, the handle will be hot!) and let cool for 5 minutes. Sprinkle with fresh parsley, cut into wedges, and serve warm or at room temperature.