The annual spring time treat, asparagi frittata
Our frittata recipe
Delicious, simple and quick. Lovely served with a simple salad for a light lunch or a slice or two as part of an antipasto. Obviously, if you are unfortunate enough not to live in Italy or somewhere else that you cannot get hold off Wild Asparagus π you can substitute with the normally cultivated kind, try and pick thin stalks, though.
Ingredients
- 7″/ 18cm frying pan
- Hand-full of wild asparagus, broken into small pieces, discard the woody ends, keep the tips separate
- 1/2 clove garlic, crushed (optional)
- 3 large free-range eggs
- A few glugs of Extra virgin olive oil
Method
Turn on your grill in the oven.
Put your pan on a medium heat, add the olive oil and when hot add the asparagus, but not the tips. Gently fry for a min or two, then add your garlic and turn the heat down to low. You do not want to burn the garlic as this will give your frittata a horrible bitter taste of burnt garlic. After a minute add the asparagus tips and cook gently for a minute.
Whisk up your eggs and add them to your frying pan with the asparagus and allow to cook on a low heat for a minute or two then put the pan under the hot grill, not too close.
Don’t leave the kitchen, you only want to lightly brown the top of the frittata under the grill and finish cooking the eggs when it is just set, take it out and it should just slip out of the pan. Leave to cool for about 10-20 minutes before eating, if you can wait.
