Asparagus-Mint Frittata

Andrea's Recipes is featuring a food blogging event that celebrates the foods we grow or raise ourselves and the dishes we make using our homegrown products called Grow Your Own. I'm submitting this recipe, the Asparagus-Mint Frittata, which comes from Cook's Illustrated's Best Recipes cookbook. The asparagus, parsley and mint came from my own garden, and the eggs came from my friends, the Stockdales, who raise much of their own foods, including the free-range eggs I used in my recipe.

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Asparagus-Mint Frittata

Blanch the asparagus pieces in salted boiling water for about 2 minutes. Drain and set aside.

2 Tablespoons extra-virgin olive oil
1 medium shallot, minced
1 tablespoon fresh mint leaves
2 tablespoons fresh parsley leaves
1/3 pound fresh asparagus, tough ends snapped off, cut into 1 inch pieces
5 tablespoons freshly-grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 large free-range eggs, lightly beaten

Set oven to 350 degrees F.
Heat the oil in a 10" skillet over medium heat, swirling to cover bottom and sides.
Add the shallot and saute until softened, 3-4 minutes.
Add the mint, parsley and asparagus and toss to coat.
Spread asparagus in a single layer.
Beat 3 tablespoons of the parmesan into the eggs, and add the salt and pepper.
Pour the egg mixture into the skillet and stir lightly with a fork until the eggs start to set.
Once the bottom is firm, use a think plastic spatula to lift the frittata edge closest to you, then tilt the pan towards you to let the uncoooked egg run underneath. Level the skillet and redistribute the egg. Cook for about 40 seconds, then repeat the lifting/redistributing procedure until there is no more runny egg.
Sprinkle the remaining 2 tablespoons of parmesan on top.
Pop the skillet in the oven and bake until the top is set and dry to the touch, 2-4 minutes.
Invert onto a serving plate and serve warm, at room temp, or chilled.