Asparagus, Basil and Tomato Frittata
- 12 thin fresh asparagus stalks trimmed
- 6 large eggs
- ½ tsp. medium or small mastiha crystals or more, to taste
- Salt and freshly ground black pepper
- 1/3 cup grated Parmesan or Greek Kefalotyri cheese
- 1 Tbsp. extra-virgin Greek olive oil
- 2 scallions whites and tender greens, thinly sliced
- 1 garlic clove minced
- 2 tsp. fresh chopped tarragon
- 2 tsp. fresh chopped mint
- 1 ripe plum tomato seeded and diced
- 2 tsp. chopped fresh basil plus additional leaves, for garnish
Set an oven rack about 8 inches from the broiler and preheat the broiler.
Bring a large pot of salted water to a rolling boil and blanch the asparagus for 2 minutes. Drain and immediately immerse the stalks in a bowl of ice water to cool. Drain again. Cut the asparagus into 2-inch pieces.
Pound the salt and Mastiha together in a mortar with pestle. Whisk the eggs, cheese, mastiha, salt and pepper together in a large bowl.
Heat the olive oil in an ovenproof skillet (cast iron is great) over high heat, add the scallions and garlic, and sauté for 1 minute. Add the asparagus. Cook for another minute, stirring gently. Add the tomatoes and basil. Pour in the eggs and tilt the pan so that they spread all over the surface. Reduce the heat to low and cook the frittata until the bottom is set, 8 - 12 minutes. Place the frittata under the broiler, and broil until the top is golden 5 - 7 minutes. Cut into wedges and serve, either hot or at room temperature.