Frittata di asparagi 
Asparagus Frittata
One of the tastiest frittatas to make—quick and delicious. Thanks to @veronicagirgenti's recipe, I swapped the ham for carrots and left the asparagus tips whole. Truly delicious!
Asparagus Frittata
One of the tastiest frittatas to make—quick and delicious. Thanks to @veronicagirgenti's recipe, I swapped the ham for carrots and left the asparagus tips whole. Truly delicious!
Cooking Instructions
- 1
Rinse and dry the asparagus well. Trim off the tough ends. Use a vegetable peeler to remove the fibrous outer layer from the stalks.
- 2
Separate the stalks from the tips.
- 3
Boil the stalks in lightly salted water for 8–10 minutes at most, then blend them with a drizzle of olive oil, 1 1/2 tablespoons (about 20 g) of Parmesan, and a pinch of salt.
- 4
Boil the tips in the same water for a few minutes until just tender but still crisp.
- 5
Slice the carrots, toss with 1/2 tablespoon olive oil and a pinch of salt. Sauté in a hot pan for a few minutes, adding a tablespoon of water if needed. Set aside to cool slightly.
- 6
In a mixing bowl, combine the eggs, blended asparagus stalks, remaining grated cheese, salt, and pepper. Mix well. Then add the carrots and breadcrumbs, and stir until combined.
- 7
Heat olive oil in a skillet and pour in the mixture.
- 8
Arrange the asparagus tips in a star pattern on top.
- 9
Cover with a lid for a few minutes to help it cook through.
- 10
Once the eggs begin to set,
- 11
Flip the frittata using a lid and finish cooking on the other side.
- 12
Blot with paper towels to remove excess oil.
- 13
Transfer to a plate.
- 14
Slice and enjoy warm. It's also delicious cold if you have leftovers!
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