Early Summer Frittata
4 servings
35 minutes
Early summer frittata is a delicate and aromatic dish of Italian cuisine that embodies the freshness and lightness of the warm season. Its roots trace back to traditional farmer breakfasts using available seasonal ingredients. This version combines the airy texture of eggs, the softness of young potatoes, crispy green asparagus, and the tanginess of goat cheese. Chives add a light freshness, while frying and baking create an appetizing golden crust. Frittata is perfect for a light dinner, picnic, or snack throughout the day. It can be served warm or cold, complemented by fresh salads or pieces of crusty bread. It's an ideal way to enjoy the simple yet rich flavors of nature.
1
Cut the potatoes into large pieces (peeling is optional) and boil in boiling water for 6-8 minutes. In the last 3 minutes, add the asparagus cut in half to the pot. Drain and rinse under cold water.
- New potatoes: 500 g
- Green asparagus: 100 g
2
Whisk the eggs with a pinch of salt and pepper. Add crumbled cheese and finely chopped chives. Heat 2 tablespoons of olive oil in a pan, add potatoes and asparagus, sauté over medium heat, pour in the eggs, and cook until the eggs set.
- Chicken egg: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
- Goat cheese: 175 g
- Chives: 1 bunch
- Olive oil: 2 tablespoons
3
Place the pan under the hot grill and brown the top. Cool for 5 minutes, then cut into pieces.