We collect frittata recipes here at Scordo like Roger Federer collects Grand Slam tennis victories; that is, en masse. Our latest frittata recipe is the centered on asparagus and couldn’t be easier to prepare. Here’s our easy, and delectable Asparagus Frittata recipe.
Asparagus Frittata
Prep time
Cook time
Total time
A classic and easy asparagus frittata
Cook: Vince from Scordo
Serves: 2-3
Ingredients
- 4 whole eggs
- ½ cup of grated cheese
- 1 tablespoon of finely chopped parsley
- Salt and Pepper to taste
- 1 tablespoon of extra virgin olive oil
- 5-10 stalks of asparagus (washed well with the outer skin removed).
Process
- Begin by beating 4 large eggs, grated cheese, salt and pepper, and finely chopped parsley. Set the mixture aside.
- Remove the tough outer skin from the asparagus and chop into 1.5 inch long pieces. Place the pieces in a large pan and add a bit of water (you're just looking to create steam), cover with a lid and steam for 5-10 minutes depending on the size of your asparagus. Add a few drops of extra virgin olive to the same pan once the water completely evaporate and saute for 5 minutes. Add salt and pepper to taste. Add a bit more olive oil to the pan and add the egg mixture. Cook for 5 minute on medium heat and then place the heatproof pan under the broiler for 2-3 minute to finish cooking the top. Keep a close eye on the pan.
These kind of frittata are very popular in the Puglia region, same as the frittata di zucchini with mint, also frittata with fiori di zucchini / zucchini flowers & mint,, also frittata di patata, & frittata with artichokes, frittata di cicoria / chicory. The Pugliese also make meat ball SHAPED frittatas ( POLPETTI DI UOVA & MENTA ) Egg balls / patties with egg, cheese,mint & breadcrumbs.
Great ideas!