The Spanish have Tortilla; the French, Omelettes; while Italians wouldn’t dream of calling it by any other name than Frittata. Each country will undoubtedly boast their national egg dish is better than their European counterpart.
The dishes are very similar, and are all based on eggs being beaten and cooked in a frying pan differing only by the ingredients used and individual cooking techniques.
A myriad of frittata recipes exist, but I prefer to freestyle and use seasonal and fresh ingredients. Simply sauté vegetables and herbs in a pan and pour the beaten eggs into the pan, mix the ingredients and cook until the eggs are almost set.
With asparagus currently in season, I couldn’t resist picking up a bunch for my Frittata … so today it’s Asparagus Frittata. We love nothing more than melting cheese over our frittata, although if you prefer a more healthy alternative, omit the cheese.
Asparagus Frittata garnished with a little melted gruyere cheese is simply delicious. It can be enjoyed as a hot or cold dish.