Mint and Asparagus Frittata


  • 8 eggs
  • 8 oz. thin asparagus
  • salt & black pepper
  • 2 oz. freshly grated parmesan
  • finely chopped leaves of small bunch mint
  • 2 tbsps. olive oil
  1. Discard the tough ends of the asparagus and blanch the spears in boiling water until just tender. Drain, dry, season with salt & pepper.
  2. Break the eggs into a bowl and beat lightly. Add most of the Parmesan and mint, then season.
  3. Heat the olive oil in an 8-10″ frying pan, coating all sides. Add the egg mixture and lower the heat. Cook over a low heat, loosening the eggs at the sides from time to time, until just set.
  4. Put the asparagus and remaining Parmesan and mint on top. Put under a preheated grill for a couple of minutes.
  5. Remove from the pan to a warm plate and cut in wedges to serve.


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