A quick and simple one-pan option, this asparagus frittata is perfect for breakfast or as a light meal. Multiply the quantities of the ingredients for extra serves.
- 3 eggs
- 1 tbsp grated parmesan
- 2 tsp extra virgin olive oil
- 4 asparagus spears, trimmed, sliced on an angle
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat grill to high. Using a fork, whisk together eggs and parmesan in a bowl, and season with salt and freshly ground pepper. Stir in 2 tsp water.
Heat oil in a frying pan over medium–high heat and cook asparagus, tossing every now and then, for a minute or so until asparagus has cooked through.
Reduce heat to medium and stir in eggs, gently scraping the bottom of the pan with the back of a fork, so the egg mixture doesn’t catch and burn. When nearly cooked through, transfer pan under grill to brown the top. Serve immediately.
Photography by Alan Benson.
As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.