Asparagus Frittata
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The omelet of the week. It's very convenient to prepare all year round, whether it's asparagus season or not. Outside the season, frozen asparagus is a good option.
If you want to make an omelet for more people with more eggs, you need to use a larger pan. For example, for a frittata made with 8 eggs, a 22-25 cm pan works well.
Ingredients
4 eggs
1/2 small onion
4 asparagus spears (fresh or frozen)
1 tablespoon oil
salt, black pepper
Servings: 2
How to prepare asparagus frittata
- In a 16 cm diameter skillet, heat the oil and set the heat to medium-low.
- Add the onion, sliced thin and separated into rings. Sauté for about 2 minutes until slightly softened.
- Add the asparagus cut into pieces and sauté until it also softens a bit (about 2 minutes if frozen and 5 minutes if fresh).
- Beat the eggs with 1 tablespoon of water, salt and black pepper to taste. Pour them into the pan. Don't stir the omelet, just leave it on heat for about 1 minute, until you see the edges setting (see photo 2).
- Transfer the pan to the oven at 190°C and bake for 10 minutes.
- Serve the frittata warm or at room temperature. If desired, you can add slices of prosciutto crudo on top. Or drizzle with pumpkin seed oil. It's also good with radishes (red or white) grated on a coarse grater and mixed with a little pumpkin seed oil.
Sautéing the onion and asparagus
Adding the beaten eggs and cooking for 1 minute
Fresh out of the oven
