Asparagus frittata
User Reviews
5
Asparagus frittata
Description
This recipe begins by trimming woody asparagus ends and cutting the stalks into bite-sized pieces, then briefly cooking them with finely chopped onion in olive oil until tender. Beaten eggs are combined with pecorino cheese and seasoning, then mixed with the cooked vegetables. The mixture is returned to the skillet to cook over moderate heat, allowing the edges to set while the center remains soft.
The cooking is stopped when the frittata is mostly set but still slightly runny in the middle; it can then be finished under a broiler or left as is for a softer texture. The result is a golden, fluffy frittata highlighting the fresh flavor of asparagus and the nutty sharpness of pecorino.
The dish can be served warm or at room temperature, suitable for a quick meal or brunch. Its manageable size makes it convenient for small servings.
Ingredients
- 8 oz asparagus 225g
- 4 egg
- ¼ onion (small)
- ¼ cup pecorino cheese or parmesan) 20g, approx
- 1 ½ tablespoon olive oil
- salt to taste
- black pepper to taste
Instructions
- Snap the ends off the asparagus where they naturally break to remove any woody ends. Cut the rest of the asparagus into approximately 1 inch pieces.
- Peel and finely chop the onion/shallot.
- Crack the eggs into a medium bowl and whisk them until the white is broken up and they are lightly fluffy. Add the cheese and salt and pepper to taste. Mix until combined.
- Warm 1 tablespoon of oil in an 8 inch oven safe skillet over a medium heat. Add the asparagus and onion and cook for a couple minutes until the onion becomes translucent and the asparagus is tender to a knife-point.
- Tip the asparagus and onions into the eggs and mix through. Add the remaining oil to the skillet, reduce the heat slightly and tip the egg mixture into the skillet. Spread the asparagus out evenly, as needed, so the pieces are evenly distributed across the skillet and not sticking out from the eggs.
- Cook for around 5 minutes until the edges are starting to cook but the inside is still runny.
- As it is cooking, warm the broiler. Put the frittata under the broiler to finish cooking the top, keeping a close eye on it so it doesn't cook too much. You want it to be set but not get too brown.
- Serve warm or room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2or
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 340mg | 113% |
| Sodium | 277mg | 12% |
| Potassium | 370mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1385IU | 28% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 210mg | 21% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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