Asparagus frittata
Vincenzo's Plate · ♥ 3.6K likes · 118.8K views · 8 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole asparagus
- 6 whole eggs
- pecorino cheese
- 130 ml milk
Turn the oven on to 180 degrees Celsius, fan-forced.
Ingredients and oven setting
Remove the tough ends of the asparagus and cut the rest into small circles, more gently towards the delicate tips.
- 4–5 tbsp extra virgin olive oil
Heat four or five tablespoons of extra virgin olive oil in a non-stick pan; add the asparagus and cook until soft, about 10 minutes, stirring.
Cooking the asparagus in olive oil
- salt
- pepper
- parsley
Break six eggs into a bowl; add a pinch of salt and plenty of pepper and whisk with a fork. Add the pecorino, the milk and plenty of chopped parsley and keep mixing.
Lift the asparagus onto a plate to leave the oil behind, keeping a little in the pan. Stir the asparagus into the egg mix.
Draining the oil and combining
Pour the mix into the hot pan over medium-high heat and leave it untouched about two minutes, until bubbles appear around the edges and the edges set.
Setting the edges on the stove
Put the pan in the oven about 10 minutes, possibly less, until the top is no longer runny.
Place a plate on top, turn the frittata out, slide it back into the pan and cook the bottom a minute or two; or finish it in the oven.