An Italian frittata recipe made with eggs and asparagus. Very easy to prepare and if you are lucky to have wild asparagus, a real stunner!
Ingredients (for 2)
- 4 eggs
- 1 cup asparagus
- 1/4 cup milk
- 2 tbsp grated Parmesan cheese
- 2 tbsp olive oil
- salt & black pepper
Directions
- Wash and pat dry the asparagus
- Discard the hard stems and cut the spears in bite-sized pieces
- Take a small skillet or a nonstick pan, sized for the amount of eggs on preparation
- Beat the eggs in a bowl and add milk, grated parmesan cheese and a pinch of salt and black pepper; stir to combine
- Heat the olive oil and sauté the asparagus at medium heat for 3-4 minutes, covered, stirring from time to time
- Spread the asparagus evenly over the bottom of the pan and pour in the eggs
- Cook at low heat for a couple of minutes, until base and edges are set
- Turn over (use a flat dish or lid), cook for 2 minutes more and serve immediately
Tips from the Chef
- Cut it in square bite-sized pieces for an appetizer or party food!
Cambooza 