Asparagus FrittataMarch 11, 2014
A quick, easy, and no nonsense recipe which results in a deliciously satisfying dinner.
Ingredients for two people
|6||free range eggs, lightly beaten|
|50 g||parmesan, grated|
|1/2||parsley bunch, roughly chopped|
|1||asparagus bunch, destemmed|
For the eggs
Preheat the oven to 180ºC.
Crack all of your eggs into a medium sized metal bowl, season with salt and pepper, grate in the parmesan cheese, and throw in the chopped parsley along with a dash of milk. Whisk your eggs until the yolks have broken, but try not to over-whisk them, leave aside.
For the asparagus
In a shallow pan boil some salted water, add the asparagus spears and blanch for 1 minute. Remove and then cut in half so that they will fit nicely into your frittata pan.
For the frittata
Heat some butter in a pan over medium-high heat, pour in the egg mixture and cook for 2-3 minutes, while cooking you can begin to arrange the asparagus around the top of the frittata.
Using a spatula, carefully lift one side of the frittata to see how it’s coming along, if it is golden brown remove the pan and then place in the oven for 3-5 minutes, if not cook for a little while longer until the base is cooked. Remove from the oven.
Use a spatula to lift up half of the frittata to shimmy it out onto your plate. Enjoy with a good grind of salt and pepper and a garnish of parsley, and a squeeze of lemon.
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