World Cuisine

Asparagus Frittata

cook 30 mins
  • 400 g (13 oz) asparagus
  • 2 tablespoons olive oil
  • 6 large eggs
  • 50 g (2 oz) Parmesan cheese, grated
  • 1 tablespoon chopped oregano
  • salt and pepper
  • Break the woody ends off the asparagus and discard. Toss the spears in 1 tablespoon of the olive oil.
  • Heat a griddle pan until hot and cook the asparagus for 4–5 minutes, until starting to look a little charred. Cut the asparagus spears into thirds.
  • Beat the eggs in a large bowl with the grated Parmesan, oregano and some salt and pepper. Add the asparagus.
  • Heat the remaining oil in a flameproof, nonstick frying pan. Pour the mixture into the pan and cook for 8–10 minutes over a low heat, tipping the pan from time to time to allow the runny egg to reach the edges to cook.
  • Cook for a further 4–5 minutes under a preheated hot grill, until the top is golden.
  • Turn out on to a board, cut into wedges and serve immediately.
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