As part of our commitment to helping curious humans enhance their lives, we’re sharing a series of wholesome, healthy recipes from Australia’s most inspiring chefs, cooks and food writers. This recipe comes from Simple Italian – the most recent cook book from Sydney-based Italian food writer Silvia Colloca.
This frittata recipe is a perfect reflection of the ethos of the book: simple to follow recipes and techniques for fail-safe Italian cooking.
1 bunch of baby asparagus, woody ends trimmed
8 eggs, lightly beaten
3 tablespoons milk
3 tablespoons freshly grated pecorino or parmigiano
2 tablespoons chopped chives, plus extra to serve (optional)
salt flakes and freshly ground black pepper
80 ml extra-virgin olive oil
mint leaves, to serve
Blanch the asparagus in a saucepan of salted boiling water for 2 minutes.
Drain and refresh under cold water, then set aside.
Mix the egg, milk, grated cheese and chives in a large bowl. Season well with salt and pepper.
Heat a medium non-stick frying pan over medium–high heat until nice and hot, then add the olive oil and swirl to evenly coat the base and side. Drop in the egg mixture and swirl to spread it out evenly. As the egg starts to set, move it slightly with a spatula to allow the liquid mixture to get in contact with the base of the pan.
When the egg mixture looks like it’s three-quarters set, arrange the asparagus on top. Cover with a lid and cook for 1 minute, then slide the frittata onto a plate and flip it back into the pan. Cook for 30 seconds, then flip the frittata onto a plate so that the asparagus is on top again and allow to cool slightly.
Top with mint leaves and extra chives (if using) just before serving, then cut into squares or wedges and enjoy.
Any leftovers can be eaten fridge-cold the next day.
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