A Frittata recipe for the English Asparagus season
Ingredients
Servings:
Instructions
- Discard any tough ends from the asparagus by snapping them off- they will break at the right point.
- Blanch the spears in boiling water until just tender. Drain and dry then season with salt and pepper.
- 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.
- 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.
- Scatter over the asparagus and remaining parmesan and mint. Put under a hot grill for a couple of minutes until cooked through,
- Loosen from the pan and slide onto a warm plate. Serve cut in wedges.
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