From Paola Catalano 's kitchen in Italy. 
Frittata with Silene (Stridoli)
After a nice walk, I came home with a real treasure: stridoli (as we call them here), also known by their scientific name, silene, and a few wild asparagus. With one goose egg, I made a fantastic frittata. It was cooked in just a few minutes and enjoyed right away.
Frittata with Silene (Stridoli)
After a nice walk, I came home with a real treasure: stridoli (as we call them here), also known by their scientific name, silene, and a few wild asparagus. With one goose egg, I made a fantastic frittata. It was cooked in just a few minutes and enjoyed right away.
Open in Cookpad AppSteps
- 1
Thoroughly wash the silene and wild asparagus. Heat a little olive oil in a skillet and sauté the asparagus.
- 2
After 2 minutes, add the silene, cover, and cook over low heat for 4-5 minutes. When wilted, season with salt.
- 3
Beat the eggs with salt and pepper. Pour the mixture into the skillet and cook for about 3 minutes on each side.
- 4
Once flipped, transfer to a plate and serve.
- 5
Delicious, quick, and easy to make.
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