This dish is traditionally made with wild asparagus, one of the stars of the Greek wild greens repertory. It grows wild in the spring in many places in Greece, but especially in Pelion and in parts of the Peloponnesos. You can find the almost foot-long, thin, and pleasantly bitter shoots at farmer's markets in Athens as well. Unfortunately, wild asparagus is virtually impossible to find in the United States, so the sweeter, tamer, ordinary asparagus can be subtituted here.
1 pound fresh asparagus, trimmed
1/2 cup grated Kefalotiri or Parmesan cheese
salt & pepper to taste
4 tbs olive oil
Preheat broiler oven to 350°F.
1. Bring ample salted water to a boil and blanche the asparagus for about 5 minutes, until tender and wilted. Remove, strain, and run cold water over it in the colander. .
2. Beat the eggs lightly in a medium bowl. Add the grated cheese and season with salt and pepper.
3. Oil a 12-inch omelet pan and heat the pan for 45 seconds over medium heat.
4. Pour in the eggs, and quickly spread the asparagus evenly over them. Reduce the heat to low and cook the frittata for 12 to 15 minutes, until the eggs are set but not browned.
5. As soon as you remove the omelet pan from the heat, place it in the oven about six inches from the broiler and continue cooking the frittata another minute or two, until the top is golden. .
6. Slip a spatula around the periphery of the frittata to loosen it and slide it onto a serving plate and serve hot.