Asparagus Frittata RecipeOrigin: Britain Period: Traditional |
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This is a light spring-time frittata (set Italian omelette) that really does need pencil thin asparagus. Ingredients350g pencil-thin asparagus shoots cut into 5cm lengths 1 onion, chopped 4 eggs, beaten 1 1/2 tbsp dried breadcrumbs 2 tbsp Parmesan cheese freshly-chopped parsley to garnish salt and black pepper, to taste
Asparagus Frittata Preparation:Method:Beat the eggs in a bowl then add the breadcrumbs and Parmesan cheese and season to taste. Add a little oil to a pan and use to fry the onion and asparagus until they have begun to brown (about 8 minutes). Stir-in the egg mixture and cook the frittata on low heat for about 5 minutes, or until the eggs have set. Either place under a hot grill (broiler) and cook for about 4 more minutes or invert the frittata onto a plate and slide back into the pan to cook for about 4 more minutes, Serve hot with a green salad and a crisp white wine.
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