Ingredients
Equipment
Method
- Peel and mince your garlic cloves.
- Rinse and prepare your asparagus. Cut each stem into two or three parts, depending on how long the stems are, about 4 cm pieces.
- Crack and beat the eggs in a bowl. Make sure to season with salt and pepper, and a add a dash of rosemary. Set aside.
- Sauté your asparagus in a pan with extra virgin olive oil and the minced garlic. Keep cooking it until the asparagus is tender enough to your liking.
- Add the parmesan and ricotta to your eggs and fold them gently.
- Put aside some of the cooked asparagus in a plate for later, about 1/3 of the amount.
- Pour the eggs mixture on top of the asparagus and leave to cook until you can insert your spatula at the bottom and it comes out clean.
- At this point, you can either flip the frittata the classic and cool way, or you can slide into a plate and then flip it back into the pan so it cooks on the other side. You can also opt for baking the frittata in the oven for around 7 minutes.
- Whichever way you choose to finish cooking it, it's now time to add the extra asparagus on top of the raw side and to sprinkle some extra parmesan.
- Once ready, serve with a crack of black pepper and a drizzle of extra virgin olive oil. Make sure you are using a great one like Belmorso so you can benefit from this powerful antioxidants pairing.
- Enjoy with a side of bread, smoked salmon, and extra ricotta cheese.
Nutrition
Video
Notes
I suggest enjoying any leftovers within the next day or two.