Asparagus Frittata | Scrumptious & Genuine Italian Recipe

This fashion of frittata comes from the southern Italian area of Puglia. It’s notable not just for being a beautiful asparagus dish, but in addition for incorporating bread into the egg combine. As everyone knows, bread make all the things higher, together with frittate!


Asparagus Frittata | Scrumptious & Genuine Italian Recipe

Watch the Pasta Grammar video the place we make an asparagus frittata right here:


Makes: 6-8 servings

Cook dinner Time: 45 minutes

For this recipe, you have to:

  • 12 oz. (340g) asparagus, trimmed

  • 2-3 tbsp. further virgin olive oil, plus further for brushing the dish

  • Salt

  • 3.5 oz. (100g) selfmade bread, crust eliminated (this can be a good way to make use of bread that’s going stale)

  • 1.75 oz. (50g) grated Parmigiano-Reggiano cheese

  • 1.75 oz. (50g) grated pecorino Romano cheese

  • 6 massive eggs

  • Recent black pepper

  • Skillet

  • Mixing bowls

  • Spatula or spoon

  • Whisk or fork

  • Basting brush

  • 9-inch pie dish, or comparable

Prep the asparagus by first reducing the pinnacle off and setting them apart. Chop the stems into 1-inch (2.5cm) items.

Warmth the olive oil in a pan over medium/excessive. Add the chopped asparagus and sauté for five minutes. Stir within the asparagus heads and prepare dinner for an extra 2 minutes. Flip off the warmth and put aside for later.

Preheat an oven to 400 levels F (205 C).

Place the bread in a bowl and fill with water to submerge. Let the bread soak for only a minute, then drain it and squeeze all the surplus moisture out. Tear the damp bread into small items and place right into a dry mixing bowl, together with the asparagus and grated cheeses. Combine along with a spatula.

Individually, whisk the eggs with a beneficiant pinch of salt and pepper. Completely stir the eggs into the bread/asparagus combination.

Brush a 9-inch pie dish with olive oil and pour the frittata combine in. Flatten the highest with a spatula. Bake for about half-hour, or till golden on prime. Serve heat or chilly.

Buon appetito!

Need to strive extra Italian egg dishes? This “Uova in Purgatorio” recipe is scrumptious, fast and straightforward to make!