Frittata with asparagus and green peas
6 servings
40 minutes
Asparagus and green pea frittata is a light yet nutritious dish from Italian cuisine, infused with spring freshness. Its history roots in the traditions of Italian peasants who created hearty and simple meals from available ingredients. The airy texture of the egg base combines with tender asparagus, sweet green peas, and tomato tanginess, while creamy mozzarella and sharp parmesan add depth of flavor. Frittata is great for breakfast or as a light dinner, especially paired with a fresh salad and a glass of white wine. It's convenient to prepare in portions, and the baked crust gives it an appetizing look and aroma. This recipe is the perfect blend of simplicity and refined taste that will delight Mediterranean cuisine lovers.
1
Cut the asparagus into 2.5 cm pieces. Boil in salted boiling water for 3 minutes, then drain. Preheat the oven to 190 degrees. Grease a muffin tin with 6 cavities and line the bottom with parchment.
- Green asparagus: 175 g
- Salt: to taste
2
Beat the eggs with soft unripened cheese (like Quark), salt, and pepper. Add asparagus, peas, and chopped tomatoes to the eggs. Bake for 10 minutes until set. Top with diced mozzarella, sprinkle with grated parmesan, and bake until golden brown.
- Chicken egg: 6 pieces
- Cheese: 250 g
- Salt: to taste
- Ground black pepper: to taste
- Green asparagus: 175 g
- Green peas: 100 g
- Sun-dried tomatoes: 100 g
- Mozzarella cheese: 150 g
- Grated Parmesan cheese: 3 tablespoons
3
Remove the frittatas from the mold, place them on plates, and cut them in half. Sprinkle with chopped green salad.
- Rocket (arugula): 1 bunch
