8medium asparagus spearstrimmed and cut into 1-inch pieces
½cupred bell peppersdiced
8tablespoonsparmesan cheesegrated (divided)
Kosher salt and freshly cracked black pepperto taste
In a 10-inch oven-safe cast iron or nonstick pan, melt 1 tablespoon of the butter over medium-high heat.
Add chopped vegetables and cook until tender. Transfer to a medium-size bowl and cool.
Break the eggs into a separate medium-size bowl and add ½ cup of the parmesan cheese, the parsley, milk, and season with salt and pepper, to taste. Whisk until well blended. Stir the cooked vegetables into the egg mixture.
Preheat the broiler. In the same skillet, over medium heat, melt the remaining 3 tablespoons of butter. Pour in the egg mixture. As the egg mixture begins to cook, use a spatula to lift away the egg mixture that has “set” (firm, not runny) from the sides of the skillet, allowing the uncooked eggs to flow underneath (you may need to tilt the pan). Continue to cook until the entire mixture begins to set, about 3 to 5 minutes. The center should still be runny and loose.
Reduce the heat to low. Cover the skillet and cook until the frittata is almost completely set; about 5 to 7 minutes.
Sprinkle the remaining ½ cup of the parmesan cheese over the top of the frittata. Place the pan into the oven under the broiler. Broil until the frittata is set and the top begins to brown.
Loosen the edges and bottom of the frittata with a spatula. Slide the frittata onto a plate.
To serve, cut it into wedges like you would a pie.
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