asparagus frittata
How to make asparagus frittata recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
400 g (13 oz) asparagus
2 tablespoons olive oil
6 large eggs
50 g (2 oz) Parmesan cheese, grated
1 tablespoon chopped oregano
salt and pepper
Method:
Break the woody ends off the asparagus and discard. Toss the spears in 1 tablespoon of the olive oil.
Heat a griddle pan until hot and cook the asparagus for 4–5 minutes, until starting to look a little charred. Cut the asparagus spears into thirds.
Beat the eggs in a large bowl with the grated Parmesan, oregano and some salt and pepper. Add the asparagus.
Heat the remaining oil in a flameproof, nonstick frying pan. Pour the mixture into the pan and cook for 8–10 minutes over a low heat, tipping the pan from time to time to allow the runny egg to reach the edges to cook evenly.
Cook for a further 4–5 minutes under a preheated hot grill, until the top is golden. Turn the frittata out on to a board, cut into wedges and serve immediately.
For griddled asparagus, toss 450 g (14½ oz) trimmed asparagus in 2 tablespoons olive oil. Heat a griddle pan until hot and cook the asparagus for 4–5 minutes, turning once. Serve drizzled with olive oil and sprinkled with Parmesan cheese shavings. Total cooking time 10 minutes.
 |
| asparagus frittata |
0 comments:
Post a Comment