SERVES 4 TO 6
Wine in an omelet? Why not, when you own the winery and know just the right kind to complement the mix of ingredients. And Alessio DiMajo has the experience and the resources! He likes to mix cultivated and non-cultivated asparagus when he prepares this frittata, but you can get the same effect by mixing both thick and thin asparagus from your local market. Use only the top half of each stem, the tenderest part of the spear. (Use the bottom half in soups and stews.)
1 pound asparagus
3 tablespoons Filippo Berio Extra Virgin Olive Oil, divided
1 medium red onion, diced
1/2 cup white wine, such as DiMajo Norante Greco
5 large eggs
Pinch of salt
1/4 to 1/3 cup grated Parmigiano-Reggiano cheese
Remove the lower half of the asparagus spears and slice the tops into 1/2-inch pieces.
Heat a large frying pan over medium heat and put in two tablespoons of the olive oil, onion, and asparagus; mix well and allow to cook for 2 to 3 minutes. Add the wine and cook an additional 3 minutes. Remove the pan from the heat and put the vegetables into a bowl to cool slightly.
Wipe the frying pan with a paper towel and add about a teaspoon of olive oil. Heat the pan over medium heat. While the pan is heating, crack the eggs into a bowl, add the salt and cheese and mix well. Stir in the asparagus mixture. Pour the mixture into the frying pan and gently shake the pan to evenly distribute the asparagus over the bottom of the frittata. Cover the pan and let the frittata cook for 5 minutes. Check to see if the liquid is set and the frittata moves in the pan easily. Then flip the frittata out onto a plate that is bigger than the frying pan, put another teaspoon of olive oil into the pan, and return the frittata to the pan. Cover and cook for another 5 minutes.
Slide the frittata onto a serving platter; cut into wedges and serve immediately.
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