Jul 012010
 

Serves 4-6

Asparagus announce that spring has arrived and they beckon to be used in a frittata. This fast frittata is perfect warm with a salad for a lazy lunch, or served cold as part of an antipasto platter.

Ingredients

2 bunches of asparagus, washed
olive oil
6 spring onions, sliced
8 eggs, beaten
½ cup parmesan cheese, grated
salt, pepper
small bunch of parsley, chopped

Method

Slice asparagus on a diagonal into 2-3 cm slices.

Heat a little olive oil in a frying pan and add the sliced asparagus and the spring onions. Cook for 2-3 minutes.

Mix together the beaten eggs, parsley, a pinch of salt and a few grinds of pepper as well as the parmesan.

Pour into the frying pan moving the mixture around so that the eggs cook through, then place in to hot oven for 5-7 minutes until frittata is golden.

Cut into segments and serve.

Author

Angela Villella & Teresa Oates
Mangia Mangia

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