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1
Heat oven to 500 degrees.
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2
Bring a large stockpot of water to a boil.
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3
Add in a healthy pinch of salt and asparagus.
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4
Blanch till asparagus is bright green and tender, about 3 min.
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5
Remove from heat, drain, and set aside.
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6
Season well with salt and pepper.
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7
Break Large eggs into a bowl and lightly beat with a whisk or possibly fork.
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8
Season with salt and pepper.
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9
Add in half of the minced mint.
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10
Add in a heaping Tbsp.
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11
of Parmesan cheese.
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12
Stir to combine.
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13
Heat 1 Tbsp.
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14
extra virgin olive oil in each of two 10-inch oven-proof nonstick skillets, over medium heat.
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15
Rotate the skillets to coat all sides with extra virgin olive oil.
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16
Divide the egg mix equally among the skillets and reduce heat to low.
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17
Cook, loosening the Large eggs at the sides from time to time using a rubber spatula.
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18
The Large eggs will be slightly runny.
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19
Add in 4 asparagus spears to each skillet, in a fan pattern.
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20
Divide the remaining parmesan.
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21
Sprinkle over Large eggs and asparagus.
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22
Transfer to a 500 degree oven and bake till just set, about 30 seconds.
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23
Using a rubber spatula, loosen the frittata from the pan and transfer to a hot plate.
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24
Garnish with the remaining minced mint.
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25
Serve in wedges.
