A Perfect Asparagus Frittata

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Asparagus FrittataI bought a bunch of asparagus at the farmers market the other day…I’ve been eating dishes with asparagus the whole week. In an effort to exhaust my seemingly endless supply; I decided to make an asparagus frittata. These are similar to a Torta Espanola. The best thing is that in your kitchen you can call them whatever you like. I call them delicious. I prep everything before I cook so I can make sure I have all the ingredients and that I don’t have to all of the sudden chops something while the food is on the stove. Here is what you need:

Asparagus Frittata Ingredients

An oven proof frying pan (I use my Le Creuset 9 inch iron skillet)

Mandoline

2 tsp Olive Oil

1/2 tsp Herbed Salt (you can use regular sea salt as well, but this will make the meal more aromatic (click here for the recipe)

1/2 thinly sliced white onion (that’s what the mandoline is for)

3/4 lb asparagus (chop the ends off and then slice diagonally)

3 eggs

2 egg whites (beat the egg whites with the eggs)

1/4 cup of your favorite cheeses (I did munster and 60 Day Manmoth cheddar)

Cooking the FrittataHeat the oil in the skillet on medium high heat.

Add the onions and sprinkle with salt. Stir while cooking for about 3 minutes. This brings out the sugars in the onions.

Add the sliced asparagus. Cover and cook for 7 minutes on low.

Turn on the broiler.

Add the beaten eggs and let it sit uncovered for about 4 minutes.

When the eggs are still runny on top, sprinkle with cheese.

Put the skillet in the oven for about 3 minutes.

Asparagus Frittata DoneTake it out carefully, the skillet will be hot. With a spatula, get underneath the frittata to lift up the sides. You will then be able to slide the frittata onto your serving plate.

Cut into slices and enjoy.

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Blanca Valbuena
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
Blanca Valbuena
Blanca Valbuena

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