Frittata with asparagus and gruyere
4 servings
60 minutes
Asparagus and Gruyère frittata is a refined dish from Italian cuisine that has become popular throughout Europe. It combines the tenderness of whipped eggs, the light crunch of asparagus, and the rich creaminess of Gruyère cheese. This cheese, originating from Switzerland, gives the dish a deep nutty flavor and an appetizing golden crust after being baked under the grill. Frittata is perfect for a morning breakfast or a light dinner and complements picnics or family meals beautifully. Its simplicity makes it accessible even for beginner cooks, while its versatility allows for ingredient experimentation. Serve warm, cut into portions so everyone can enjoy its rich flavor and delicate texture.
1
Heat olive oil over medium heat in a large skillet. Add a finely chopped small onion, salt, and sauté for about 3 minutes until softened.
- Olive oil: 2 teaspoons
- Onion: 1 head
- Salt: 0.5 teaspoon
2
Meanwhile, cut the asparagus diagonally into 2–2.5 cm pieces. Add to the pan, cover with a lid, turn on low heat, and cook until tender for about 6–8 minutes.
- Fresh asparagus: 500 g
3
Meanwhile, lightly beat the eggs in a bowl. Pour into the pan and cook for 2 minutes over medium heat. During this time, preheat the grill in the oven.
- Chicken egg (large): 4 pieces
4
Sprinkle the frittata with cheese and place under the grill for 3-4 minutes until golden brown. Cut into segments and serve.
- Grated Gruyere cheese: 100 g
