in Italy

Asparagus Frittata

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Ingredients for 4 servings:

  • 750 g asparagus, green
  • 2 chili peppers, red
  • 3 tbsp olive oil
  • 2 bunches of basil
  • 6 eggs
  • 60 g Parmesan
  • Salt
  • pepper
  • some chives

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rinse the asparagus and peel the bottom third, trim off the ends, and cut the asparagus into approximately 2cm pieces. Rinse and chop the chili (if you don’t like it too spicy, deseed it first). Sauté the asparagus and chili peppers in a pan with olive oil for approximately 10 minutes, stirring frequently. Lightly rinse the basil, pluck the leaves from the sprigs, and cut into fine strips. Whisk the eggs in a bowl, mix with the basil and Parmesan cheese. Season with salt and pepper, and pour over the asparagus. Cover and simmer for approximately 12 minutes. Cut the frittata into pieces and serve sprinkled with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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