The wild asparagus frittata is a typical Sicilian dish.
The light wild asparagus frittata combines flavor and lightness.
Without oil, convenient and practical to prepare in the oven or in a pan.
Wild asparagus or field asparagus, unlike cultivated asparagus, are thinner and have a more intense aroma and flavor.
As an alternative to wild asparagus, you can use cultivated or frozen asparagus.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
Ingredients
Consider one egg per person, sometimes I use two because they are small.
- 4 eggs
- 1 bunch wild asparagus (alternatively cultivated or frozen asparagus)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
Suggested tools
- Bowl
- Pan non-stick with glass lid
- Mold for pastiera diameter 9.5 inches
- Parchment paper
Preparation
Useful to know: washing eggs removes their protective film, making the shell, which is porous, more susceptible to bacteria.
If the shell is dirty, clean it dry before storage and wash only before use.Wild asparagus
Wash the asparagus thoroughly under running water.
Remove the hard and woody end of the stalk and any thorns.
Cut the tips and the tender part of the stalk into pieces.You can add them raw – for a more intense flavor – or blanched or sautéed if you prefer a softer texture.
Cultivated or frozen asparagus
As an alternative to wild asparagus, you can use cultivated or frozen asparagus.Frozen asparagus is already cleaned and cut.
Follow the instructions on the packaging.Break the eggs and pour them into a bowl.
Add a pinch of salt for each egg and grind the pepper.
Beat with a fork.Incorporate the asparagus.
* I don’t add cheese to the egg as I don’t like the combination of the two foods, feel free to add it.
In a non-stick pan
Preheat a good non-stick pan.
Pour the mixture and spread.
Cover with a lid, preferably glass, and cook on low heat until the egg has set on the surface.
If you don’t want to flip the frittata, finish cooking, being careful not to burn the base.In a pan with parchment paper
Cut a sheet of parchment paper to size, wet it, squeeze it, and place it in the pan.
Pour the mixture and stir until the egg begins to set.
Make holes with a fork to facilitate even cooking.
When the surface is solid, flip the frittata with the help of the parchment paper and finish cooking.
It takes a bit of practice, but it’s a perfect technique to avoid fats.Line a baking dish with parchment paper, I usually use a pastiera mold with a diameter of 9.5 inches.
Pour the mixture into the mold or baking dish.Preheat the oven.
Bake in a ventilated oven at 356°F for about 30 minutes, until golden.Your light asparagus frittata is ready.
Serve.
Enjoy your meal!
Storage, tips, and variations
The frittata keeps in the refrigerator in an airtight container for 1 day, at most 2.
You can heat it in the oven or pan.
FAQ (Frequently Asked Questions)
About eggs
The egg is a food with high nutritional value.
Classification of eggs by weight
XL very large: 73 g and more;
L large: from 63 g to 73 g;
M medium: from 53 g to 63 g;
S small: less than 53 g.Can people with high cholesterol eat eggs?
– Cook and eat according to your dietary plan.
In case of familial congenital hypercholesterolemia, it is recommended not to exceed two eggs per week [source: Humanitas.it].Dialect curiosities
In Sicily, the frittata is called piscirovu – fish egg or fish of egg – rolled up to resemble the shape of a fried fish but without fish.
It was prepared when fishermen returned home empty-handed and resorted to this poor but tasty recipe.
The preparation with eggs also included grated cheese and breadcrumbs.
