I'm a fritatta freak. I typically have one waiting in the wings of my fridge for guests, or just to chomp on at any hungry point in time. Frittata's are easy, economical and typically carb free, which makes it my dream food. This recipe puts the spotlight on asparagus, but once you get the hang of it, you can make a frittata with anything, including black olives, truffles, prosciutto, mozzarella, spinach, potatoes, and more, the possibilities are endless. My Aunt Linda, family famous for her baking skills, cookie towers, knit wear and headbands, makes this frittata for most of our gatherings. It’s quick and simple to make, but doesn’t taste like it. Plus a little goes a long way with, making it perfect for feeding large groups with ease. Love it, eat it and share it, just don't call it an omelette.
Serves 8 – 12 people
3 Bunches of asparagus, discard the thick ends and finely chop the rest
5 Cloves of garlic minced
S & P
Mix chopped asparagus with a splash of olive oil, minced garlic and salt & pepper in a bowl.
In a 12 inch tephlon saute pan with high sides, heat a splash of olive oil and sauté asparagus 5 – 10 minutes, until soft.
Remove asparagus from the pan and set aside, allow it to cool down to room temperature.
Whisk eggs thoroughly in a bowl with salt & pepper, stir in cooled asparagus and garlic.
Add a bit more oil to your pan and set heat to md/low, pour in egg mixture and stir constantly with wooden spoon until your eggs begin to softly cook and coagulate, about 5- 10 minutes. Begin to push the eggs down, pressing them together for about 5 minutes or until the eggs become more solid and frittata-like. Using a plate slightly larger than your pan, place the plate like a lid on top pf your pan and quickly flip your omelette onto the plate. Then slide it back into the pan. Continue to cook for another 3 – 5 minutes.
Allow the frittata to cool and serve!
Take Note: You need to use a tephlon pan with this, don't cheat yourself or the presentation of your frittata! Also, while cooking, air bubbles may try to form, so just keep pushing them down! Enjoy!!!