Asparagus Frittata

A firm and golden egg cake filled with crunchy asparagus tips. Parmesan adds a salty note and a light crust on the edges.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 270
• Protein: 17 g
• Carbs: 8 g
• Fat: 19 g

Ingredients

• 500 g Asparagus verte ( sliced into rounds, tips kept whole )
• 6 piece Egg ( beaten )
• 50 g Parmesan cheese ( grated )
• 1 piece Onion ( finely minced )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Asparagus prep

   Trim the woody ends of the asparagus. Slice the stalks into 1cm rounds and keep the tips whole.

2. Sautéing vegetables

   In a pan with olive oil, sweat the minced onion. Add the asparagus and cook for 5 minutes. They should remain firm when pierced with a knife.

3. Frittata mixture

   Whisk the eggs with parmesan, salt, and pepper. The mixture should be smooth without too much foam.

4. Cooking the cake

   Pour the eggs over the vegetables. Pull the cooked edges toward the center with a spatula. When the bottom is set and golden, flip or finish under the broiler until the top is firm.

Chef's tips

• Do not overcook the asparagus before adding the eggs, they will finish cooking in the mixture.
• For a fluffy frittata, finish cooking in the oven at 180°C for 5 minutes.

Storage

Keeps for 48h in the refrigerator. Excellent cold in a sandwich or gently reheated in a pan.