Asparagus frittata: a flavorful and versatile spring classic
A hymn to spring
The asparagus frittata is a simple and quick dish to prepare, perfect for a light lunch or a tasty dinner. It’s a great idea to use fresh seasonal asparagus, delicious and nutrient-rich vegetables that give a unique taste to this recipe. It’s a versatile dish that can be enjoyed hot or cold, on its own or accompanied by a side of fresh vegetables.
Simple recipe and genuine ingredients
To prepare a perfect asparagus frittata you only need a few ingredients: eggs, asparagus, extra virgin olive oil, salt, and pepper. If desired, you can add other ingredients to enrich the flavor of the frittata, such as grated cheese, bacon, speck, or scamorza. The preparation is really simple: just wash the asparagus and cut them into pieces, then beat the eggs with a pinch of salt and pepper. Heat the oil in a non-stick pan and cook the asparagus for a few minutes. Pour the egg mixture into the pan and cook the frittata on low heat until golden on both sides.
A touch of creativity in the kitchen
The asparagus frittata is a dish that lends itself to different variations. If you love strong flavors, you can add aromatic herbs like basil, mint, or parsley to the frittata. For a more intense taste, you can use aged cheeses like Pecorino Romano or Parmigiano Reggiano. It can also be an idea for a tasty appetizer: cut into cubes and served on toothpicks, it will be a guaranteed success.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 311.38 (Kcal)
- Carbohydrates 5.93 (g) of which sugars 1.90 (g)
- Proteins 18.16 (g)
- Fat 24.48 (g) of which saturated 11.77 (g)of which unsaturated 7.99 (g)
- Fibers 2.15 (g)
- Sodium 475.59 (mg)
Indicative values for a portion of 195 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz asparagus (thin)
- 6 eggs
- 1.75 oz grated Parmesan cheese
- 1 tbsp flour
- 2 tbsps milk
- 3.5 oz smoked provolone (cut into cubes)
- to taste salt
- to taste pepper
- 3.5 oz butter
- 1 bunch chives
Tools
- Pan MOPITA Q.b. GIRAFRITTATA Non-stick Ø20 cm Frittata Pan for All Cooktops (No Induction)
Steps
Let’s start with the asparagus, which we will wash and cut into chunks, leaving the tips whole. Then we boil the asparagus for a few minutes and transfer them to a pan with the butter and smoked provolone cubes. Set aside
Beat the eggs in a bowl with the grated Parmesan cheese, flour, milk, finely chopped chives, salt, and pepper. Once the mixture is combined, add it to the pan with the asparagus, and return to the heat for about 2/3 minutes on high heat, then lower the heat, cover, and cook for about 10 minutes, or until the edges of the frittata are golden. At this point, with the help of a lid, or using the appropriate pan, flip the frittata and brown it for a few minutes on this side as well. Serve on a serving plate and cut into slices
Tips for a perfect asparagus frittata
To achieve a perfect asparagus frittata, it is important to use fresh and quality ingredients. The asparagus should be green and firm, with closed tips. The eggs should be at room temperature. If you want a softer frittata, you can add a tablespoon of milk or cream to the egg mixture.
FAQ (Frequently Asked Questions)
How should the asparagus frittata be cooked?
It is important to cook the frittata on low heat to prevent it from burning and to ensure it cooks evenly.
