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  • Frittata with asparagus

    1 vote
    Frittata with asparagus
    Prep: 17 min Cook: 30 min Servings: 6
    by Easy Cook - Laka kuharica
    510 recipes
    >
    Light, tasty and flavorful, ideal for springtime supper or lunch.

    Ingredients

    • 6 eggs, egg yolk separated from egg whites
    • 2 tbs sour cream
    • ½ tsp salt
    • ¼ tsp ground pepper
    • 1 tbs olive oil
    • 1 tbs butter
    • 500g asparagus, trimmed
    • 1 tomato, seeded, diced
    • Cheese sprinkle a la fontina:
    • 80 g Gorgonzola cheese, finely grated
    • 3 tbs grated Grana Padano
    • 3 tbs milk
    • 1 tbs cider vinegar

    Directions

    1.
    Whisk yolks, cream, salt, and pepper in a medium bowl to blend. Set aside.
    2.
    Sauté asparagus for 2 minutes in oil and butter in a nonstick ovenproof skillet over medium heat.
    3.
    Add the tomato, increase the flame, and sauté 5 minutes longer.
    4.
    Meanwhile, beat egg whites into the soft peaks. Gradually add the yolk mixture, stirring lightly until smooth.
    5.
    Pour the egg mixture over the asparagus and tomato and cook for 2-3 minutes or until the eggs start to set.
    6.
    Sprinkle with cheese, reduce flame and bake for another few minutes. Place the skillet with frittata in an oven preheated to 200°C, right under the upper heater (If the skillet handle is not heat resistant, wrap it with aluminum foil). Cook for 10 minutes until the top is set and golden brown.
    7.
    Let the frittata stand 2 minutes before serving, then loosen from the skillet and slide onto a plate
    Cheese sprinkle a la fontina:
    1.
    Mix all ingredients into the soft, smooth mixture.

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