Asparagus Frittata
2 servings
20 minutes
Asparagus frittata is a vibrant and nutritious dish from Italian cuisine that combines the tenderness of eggs, the aroma of fresh asparagus, and the rich flavor of parmesan. Its roots lie in traditional Italian breakfasts where eggs served as the base for hearty meals. Asparagus adds a light sweetness to the frittata while white onion contributes a subtle spiciness. The frittata cooks quickly: vegetables are sautéed and then mixed with beaten eggs, milk, spices, and cheese. After flipping in the pan, it develops an appetizing golden crust. It is perfect as a standalone breakfast or light dinner dish, especially in spring when asparagus is freshest. Served warm with crusty bread or a light salad, it creates a harmonious blend of textures and flavors.
1
Cut the tops of the asparagus into circles about five millimeters thick.
- Asparagus: 300 g
2
Slice the white onion into half rings.
- White onion: 70 g
3
Heat olive oil in a pan, lightly sauté the onion, add asparagus, stir, and cook for five to seven minutes until the asparagus softens.
- Olive oil: 2 tablespoons
- White onion: 70 g
- Asparagus: 300 g
4
Crack the eggs into a bowl. Add grated parmesan, pour in milk (or cream), season with salt, and whisk with a fork. Pour the eggs over the asparagus and let it sit for seven to ten minutes.
- Chicken egg: 4 pieces
- Parmesan (Parmigiano Reggiano): 50 g
- Milk: 50 ml
- Salt: to taste
5
When the frittata is set, flip it onto a deep plate or an inverted lid (it's easier to slide onto a convex surface) - and return it to the skillet with the browned side up. Keep it in the skillet for another three minutes.
- Chicken egg: 4 pieces
