River Cafe Asparagus Frittata (4)

A Frittata recipe for the English Asparagus season

River Cafe Asparagus Frittata (4)
Print Recipe
Servings
4
Servings
4
River Cafe Asparagus Frittata (4)
Print Recipe
Servings
4
Servings
4
Instructions
  1. Discard any tough ends from the asparagus by snapping them off- they will break at the right point.
  2. Blanch the spears in boiling water until just tender. Drain and dry then season with salt and pepper.
  3. Break the eggs into a bowl and beat lightly. Add most of the parmesan and mint, keeping a little for the end. Season with salt and pepper.Set grill to preheat.
  4. Heat the olive oil in an 8-10 inch frying pan, coating all the sides. Add the egg mixture , reduce the heat and cook over a low heat, loosening the eggs at the side from time to time, until just set.
  5. Scatter over the asparagus and remaining parmesan and mint. Put under a hot grill for a couple of minutes until cooked through,
  6. Loosen from the pan and slide onto a warm plate. Serve cut in wedges.
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