Asparagus frittata

This simple three ingredient asparagus frittata will be on your table in minutes. Serve with thick buttered sourdough toast.

Asparagus frittata Credit: Kitti Gould

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 3-4 asparagus spears
• 3 free-range eggs
• 1 tbsp olive oil
• handful finely grated Parmigiano Reggiano
• salt and black pepper
• thick slice of buttered, sourdough toast for serving

Instructions

1. Bring a medium saucepan over water to the boil. Blanch the asparagus, then cut diagonally into smaller pieces.
2. Crack the eggs into a bowl and whisk with a fork.
3. Heat a medium non-stick frying pan until hot, add the oil.
4. Add eggs and cook quickly over high heat, moving the pan on and off the heat to moderate the cooking.
5. When almost cooked, add the cooked asparagus, parmesan and salt and pepper to the surface, spreading over evenly.
6. To serve, slide out of pan onto hot, buttered toast.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Dinner At Home

Watch The Full Episode Here

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Watch The Full Episode Here

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