Frittata con Asparagi (Asparagus Omelet)

January 20, 2010 | In: Main Course

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In Italy, it is common to eat fritadas (omelet) for dinners since eggs are not usual as a breakfast item. This is a quick option for dinner.

Serving: 4 people


1 bunch Asperagus

8 Eggs

2 tbsp Parmigiano Reggiano Cheese grated

2 tbsp chopped Parsley

Extra Virgin Olive Oil




Cut the asparagus into 1/2 inch or 1 inch pieces. Remove the back stem of the asparagus and throw it away. That part is tough and it is not good for cooking.

In a frying pan, add 1 cup of water, add the asparagus and bring it to a boil

Add salt to the asparagus and cook it for 15 minutes or until tender.

Drain the asparagus and keep it on the side

In the same frying pan, add 1/3 cup of extra virgin olive oil.

Add the asparagus to the oil.

Saute it for 5 minutes.

Beat the eggs well.

Add the parmigiano reggiano, the chopped parsley to the eggs.

Add salt and pepper to taste.

Mix it well and pour the mix into the cooking asparagus.

With the spatula, make sure the eggs mix well with the asparagus. Push the eggs from the outside in all around the pan. When the eggs are cooked in one side, slip it to the other side. Cook it on low heat until the eggs are cooked.

This good to serve with tomatoes, cucumber, onions, and basil salad. Or you can serve this with potato salad (garlic, parsley and extra virgin olive oil)

Enjoy it

Buon Appetito!

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