Italian asparagus frittata

    25 min

    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.

    4 people made this

    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 in English (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