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Asparagus Frittata

Asparagus Frittata

5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Antipasti
Cuisine Italian
Servings 2 -3 servings


  • 400 g fresh asparagus 14 oz
  • 60 g grated Parmigiano Reggiano cheese 4 tbsp
  • 4 eggs
  • 15 g chopped leaf parsley 1 tbsp
  • 30 g extra-virgin olive oil 2 tbsp
  • salt
  • black pepper


  • Wash the asparagus and cut them, taking only the asparagus tips.
  • Blanch the asparagus in salted water.
  • Drain them very well.
  • Fry them in a pan with oil.
  • Meanwhile, beat the eggs with the Parmigiano Reggiano cheese, salt, pepper, and parsley.
  • As soon as the asparagus is lightly fried, add the mixture of beaten eggs and cook for 3 minutes on high heat, then place a lid over the pan and turn the heat down slightly so that the frittata is cooked evenly.
  • When the parts of the omelet are golden brown, flip it over to the other side with the lid on; also brown the other surface of the omelet and then place it on a serving dish.
  • Serve immediately!??


Keyword Asparagues, egg, frittata
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