Tuesday 26 April 2016

Frittata with crescenza cheese and asparagus

10 minutes to prepare Serves 4



A well-made frittata is one of the world’s most perfect foods.
It’s cheap, quick-cooking, and an efficient way to exploit leftovers. Not to mention equally delicious at lunch, and dinner.
But a poorly-made frittata is just a tragedy. We’ve all had a bad frittata; they’re spongy rather than custardy, dry, and flavorless. 

Don’t suffer the same fate with your next skillet of baked egg goodness: follow the instructions below and delight yourself!

Here are ingredients for the 4-serving recipe:


4 eggs

300 g asparagus
80 g crescenza cheese
EVO oil
salt and pepper

  1. Rinse the asparagus under cool water to remove any grit. Snap off the bottom inch using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins
  2. Peel asparagus' tough outer skin
  3. In a pan pour 2 tablespoons of EVO oil, add asparagus', and pan-fry for 5 minutes. Then, place them on a tray covered in paper towels
  4. Place asparagus' on a cutting board and separate the stems from the tips
  5. Keeps tips aside, and place stems in a blender. Blend asparagus' stems for few seconds until you obtain a puree
  6. Beat the eggs,with a fork. Add salt, freshly ground pepper, and the asparagus' puree. Mix well
  7. Cut crescenza cheese into cubes
  8. Heat 2 tablespoons of EVO oil in a pan, then pour the egg mixture. Sprinkle with asparagus' tips and crescenza cubes and cook for 2 minutes each side...bon appétit!

    Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

    Eggs cannot be unscrambled

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