Frittata di Asparagi

INGREDIENTS

  • 1 bunch fresh asparagus from Québec, trimmed and cut into bite-sized pieces

  • 6 large eggs

  • 1/4 cup grated Parmesan cheese

  • 2 tablespoons fresh parsley, chopped

  • Salt and pepper to taste

  • 2 tablespoons olive oil

PREPARATION

  1. Prepare the Asparagus: Start by preparing the fresh asparagus. Trim off the tough ends and cut the spears into bite-sized pieces.

  2. Beat the Eggs: In a large mixing bowl, crack the eggs and whisk them until well beaten. Season with salt and pepper to taste.

  3. Cook the Asparagus: Heat the olive oil in a large oven-safe skillet over medium heat. Add the asparagus pieces to the skillet and sauté them until they are tender but still slightly crisp, about 5-6 minutes.

  4. Add the Eggs: Once the asparagus is cooked, pour the beaten eggs evenly over the top. Allow the eggs to cook undisturbed for a few minutes until the edges start to set.

  5. Add Parmesan and Herbs: Sprinkle the grated Parmesan cheese and chopped parsley evenly over the top of the frittata.

  6. Finish in the Oven: Transfer the skillet to the preheated oven and bake the frittata at 375°F (190°C) for 10-12 minutes, or until the eggs are fully set and the top is golden brown.

  7. Serve: Once the frittata is cooked through, remove it from the oven and let it cool slightly. Slice it into wedges and serve warm, either as a main dish or as part of a brunch spread.

find all ingredients at fruiterie dollard!