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Asparagus Frittata

August 3, 2010 No Comments

This one is for those nights when you just can’t face being in the kitchen longer than you have to. Hard to believe but even I have those days! This is a supper easy and a yummy quick meal you can serve with some salad and bread.

Serves 2

  • 3 bunches of asparagus (approx 325g)
  • 4 large free range eggs
  • 40g freshly grated parmesan
  • 1 Tbsp Olive Oil (or less if you are using non stick)
  • Salt and Freshly ground pepper to taste.

1. Remove woody ends of asparagus. If the asparagus are fresh they should snap off if you bend back the ends of the asparagus. Cook in a sauspan of boilling salty water for 4 minutes. Drain and cool under running water then cut them into 3cm lengths.

2. Whisk eggs together then add parmesan, asparagus, salt and pepper. Mix together well.

3. Heat oil in a frypan, add mixture. Turn heat down to medium.

4. Quickly move mixture around before a crust on the bottom starts to form alowing mixture to cook. As base forms fix tip up if needed and cover. Cook for about 5 mins at low to medium heat.

5. At this stage the top of the frittata might still be uncooked. If this is the case you can use a plate to flip the frittata over if you are very cleaver or the easiest way is to grill the top for a couple of minutes or until cooked.

6. Enjoy.

Buon Appetito.

(Recipe adapted from Taste Italia Magazine)

Tags: Asparagus Frittata, Frittata

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