One frittata is not enough, especially if you have company. With that, here's a simple version with asparagus, basil and tomatoes. Begin by setting aside four large eggs so that they can begin to approach room temperature. Rinse a good handful of asparagus stalks and snap off the woody lower portions. Blanch the stalks and then transfer them immediately to ice water to keep their color. Drain the stalks, cut them into thirds and set them aside. Seed and dice half of a medium-sized tomato and finely slice a handful of basil leaves. Also, halve a small onion and slice it into half-inch thick strips. Preheat your broiler. Heat a few tablespoons of olive oil over medium heat in a medium (9-10") non-stick skillet and cook the onion until it turns translucent and takes on a little color. Beat the eggs in a bowl with a good pinch of salt and a few grinds of black pepper. Add the tomatoes, basil, asparagus to the beaten eggs and stir to combine.
[Photo: Nick Vagnoni]Heat the pan with the onions to medium high and immediately add the egg mixture, distributing all of the ingredients. After a minute or two, the edges of the frittata will begin to set up. Pull up one edge at a time and tilt the pan so that the raw egg from the center runs to the edge. Repeat several times until most of the runny egg has been used up. Move the pan to the broiler and broil until the top of the frittata is set and slightly brown and puffy. Remove from the broiler, cool slightly and then transfer frittata to a plate or cutting board to serve in wedges or squares.
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