Asparagus Frittata

Posted 2014-05-03 by Annalisa Brown ⇒ follow

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 . We love nothing more than melting cheese over our frittata, although if you prefer a more healthy alternative, omit the cheese.

garnished with a little melted gruyere cheese is simply delicious. It can be enjoyed as a hot or cold dish.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Makes: 4 entree servings

Ingredients
1 bunch of green asparagus
2 eggs
3 tablespoons grated Parmesan cheese
Salt to taste
Cheese to garnish

The main ingredients of this Frittata are eggs and asparagus.

Method

Wash asparagus and dice.

Heat a little olive oil in a frying pan and sauté the diced asparagus.

Saute the asparagus in a little olive oil.

Break two eggs (yolks and whites) into a bowl.

Add a pinch of salt and add the grated Parmesan cheese and beat eggs thoroughly.

Add parmesan cheese, salt and pepper to the eggs.

Beat the eggs thoroughly.

Pour the egg mixture into the asparagus.

Pour the beaten eggs into the asparagus.

Allow the eggs to set slightly, then carefully move the sides and centre of the frittata while it's setting on a high heat to keep from sticking to the pan.

Allow the eggs to set slightly, moving the sides and centre of the frittata so it doesnt stick to the pan.

Flip the frittata onto the other side (I normally place a plate over the frying pan and slide the cooked side onto the plate then slide the uncooked side back into the frying pan).

Cook the other side of the frittata until golden.