Frittata
This Italian frittata is exactly the way I like to make it. Using fresh, creamy, fluffy eggs which pair well with savory asparagus, parsley and of course, Pecorino Romano cheese this fool-proof recipe makes the perfect meal for any time of the day. Some people are afraid of how complicated a frittata can be to make, but my recipe will show you how to make a delicate frittata, just like any Italian restaurant – or Nonna would!
Servings 4
Equipment
- 1 pan non-stick
- 1 flat plate should fit on top of your non-stick pan, bottom-side up
- 1 Spatula
- 1 knife
- 1 Chopping-board
- 1 bowl large
- 1 Oven-mitt
- 1 Whisk Can also use a fork or electric mixer
- 1 Serving plate
Ingredients
- 6 sticks asparagus
- 6 eggs free range
- 3 tbsp pecorino romano grated cheese
- 130 ml milk full cream (or 0.5 cups)
- Extra virgin olive oil EVOO
- Salt
- Pepper
- 1 handful parsley chopped
Instructions
- Before preparing the frittata, preheat your oven to 180C/365F.
- Cut the asparagus by first removing the bottom ends and discarding them. The end part is tough and hard, so you don’t want to use it.
- Chop the asparagus into small, bite-size chunks. When you get to the heads, be gentle with your knife because it is more delicate. Set the asparagus aside.
- Place 4-5tbsp EVOO in a non-stick skillet and heat over medium-high heat.
- Add the asparagus pieces and cook for around 10 minutes or until they become soft. Make sure to stir occasionally.
- Meanwhile, start to make the frittata mix by breaking 6 eggs into a large bowl.
- Season your eggs with a pinch of salt and a generous amount of pepper.
- Whisk your egg mixture well.
- Add the pecorino romano cheese, milk, and parsley. Continue to whisk the mixture well.
- Once the asparagus has softened, use a spatula to help you carefully pour out the remaining EVOO leaving just a little bit in the non-stick pan.
- Now place the cooked asparagus into the bowl with the egg mixture and whisk with a fork to combine.
- Warm your pan to a medium-high heat and place the mixture back into it.
- Wait for around 2 minutes until bubbles begin to form around the edges. Don’t touch the Frittata during this process, it will continue to bubble and almost appear alive!
- Once the top and edges of the frittata begin to cook but still appear runny, transfer the non-stick pan into the oven for around 10 minutes.
- Remove your Frittata from the oven once it has begun to rise and expand.
- Immediately place the plate on top of the pan securely – facing down.
- Carefully hold the handle of the pan with a folded towel/oven mitt. Place the plate on top of the pan and flip your Frittata onto the plate.
- Place the Frittata back into the pan so that the side touching the plate is now touching the bottom of the pan.
- Cook the bottom part over medium-high heat for 1-2 minutes.
