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