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Italian Asparagus 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!
Course Antipasto, Breakfast
Cuisine Italian
Prep Time 10 minutes
Cook Time 12 minutes
Servings 4


  • 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


  • 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


  • 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.
    Italian frittata with asparagus