Italian asparagus frittata

Italian asparagus frittata


1 person made this

About this recipe: A delicious recipe for asparagus when it's in season. In Italy, a frittata is traditionally cooked on the hob and flipped. It is rarely baked in the oven.


Serves: 4 

  • 2 tablespoons extra virgin olive oil
  • 1/2 shallot, finely chopped
  • 450g asparagus, trimmed and sliced into 2cm pieces.
  • 5 eggs
  • 50g freshly grated Parmesan cheese
  • Pinch of salt and freshly grated black pepper

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat olive oil in frying pan over medium heat. Stir in shallot and cook for 2 minutes. Add the chopped asparagus and continue to cook for 10 minutes, or until it has softened.
  2. Beat the eggs; add grated Parmesan, salt and pepper. Add egg mixture to the pan; cook for 10 minutes, covered with a lid.
  3. Flip the frittata with the aid of the lid; cook until the other side is done, about 5 minutes.
  4. Transfer to a plate and serve.

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Reviews (1)


This was just okay for us. It was very bland. Maybe some bacon or sausage would have livened it up but as written I would probably not make it again. Sorry - 12 Sep 2012

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