This amazing, essential dish that can be prepared in a moment and you can eat either hot or at room temperature, but even cold – especially in summer, it’s awesome for a picnic or on the beach. I bring it with me at work the day after I prepare it and, if possible, it’s even more delicious!
Earlier today I was curiously looking for a translation of the word frittata and I cannot express how disappointed I was to discover that some dictionaries simplistically translate it with omelette, like his french cousin.
Although I really love omelettes – my boyfriend is an expert in preparing those fluffy, little wonders – I can assure you a frittata is something else.
FRITTATA VS OMELETTE
Certainly, we start with the same basis, eggs – this is undeniable. Nevertheless, there are some main differences to be taken into account. An omelette is prepared with eggs and cooked just on one side; the filling is added within the last moment before folding it and the internal part shouldn’t become really solid. On the other hand, a frittata requires all ingredients to be well mixed with eggs, and cooking should take place on both sides (turning it halfway through cooking).
I love frittata so much because you can put anything you want inside it: pasta, ham, cheese, whatever you fancy! Moreover, it is always funny to follow the seasons and fill it with the available vegetables, especially now in spring, the season of abundance. For today’s recipe I chose asparagus but you can pick any other vegetables: onions, potatoes, zucchini, tomatoes… use your fantasy, everything will do!
The basic ingredients are eggs, salt and Parmesan. Pretty simple, eh?
However, there are some tricks to follow in order to prepare the perfect frittata!
– Cook your filling beforehand, in the same pan you will use to make your frittata. Let it cool separately before you add it to the eggs : this will prevent the creation of lumps during cooking.
– Don’t beat eggs too much. You are not making a cake, so no need to spend too much time there. Beat them with a fork just until yolks and whites get mixed in a nearly homogeneous whole and don’t work the mixture to a foam, otherwise frittata will get rubbery, while you want it soft, don’t you?
– Use a large nonstick frying pan – I used a 9 inches one – or a cast iron skillet at medium heat, but be prepared to switch to low heat during cooking. You should shake the pan at regular intervals, otherwise the eggs will tend to stick to the bottom. It is also good practice to shake eggs to the sides : nobody wants to eat an overcooked frittata in the middle, but raw on its edges!
If you are also wondering how to flip your frittata without making a mess, keep reading.
ASPARAGUS FRITTATA RECIPE
INGREDIENTS (4 servings)
2 tbsp extra virgin olive oil
250 g asparagus
1/2 tsp salt
100 g fresh robiola (you can substitute it with any fresh cheese)
2 tbsp parmesan
2 tsp thyme
1 tsp nutmeg
2 tsp butter
Using a sharp knife, trim the final part of the asparagus’ stalks, then cut each spear into two equally sized parts. Heat oil in a nonstick frying pan (or cast iron skillet) and sauté the asparagus over medium/low heat, with a pinch of salt, for about 5 minutes. Put them to cool on a plate.
Clean the pan with a piece of kitchen paper.
In a bowl, beat the eggs briefly with thyme, Parmesan, robiola, the grated nutmeg, and season with the rest of the salt.
Heat the butter in the pan; when it becomes foamy, pour half of the egg mixture. Gently add, one by one, the pieces of asparagus and cover with the other half eggs.
After a few seconds, using a silicone spatula, move the edges of the frittata, lifting them slightly and allow the raw part of the egg to penetrate the bottom. Keep on gently lifting the edges, allowing the liquid part of the egg to slide on the bottom.
Switch to low heat and cover the pan with a large lid for a couple of minutes, until the bottom is solid and golden and the surface is soft but not liquid. At this stage gently slide the frittata on the lid, rotate the pan upside down and use it to cover the lid. Rotate the pan and the lid together so that the uncooked side ends up touching the pan.
Cook for another minute and lift the edges to check it the bottom is now cooked.
Slide your frittata on a serving plate, cut it into slices and enjoy it with your friends or family!
Little note: asparagus is a great veggie, it’ s packed with antioxidants and it’s a natural diuretic. It also contains vitamin B12, which prevents cognitive impairment.
So, why not preparing a good asparagus frittata right now?
I am Linda, 30 years old, Italian, fake redhead, chubby hands, a traveler, a food passionate, self-made cook, a curious mind, a linguist, and the brain behind Signorina Spaghetti. I live in Brussels, but I come from San Benedetto del Tronto, a sunny town in the lovely Marche region. I love cheese, chocolate and coffee (ristretto or espresso, naturalmente!). Of course, spaghetti too have an important spot in my heart! I hate living far from the sea, traffic lights that never turn green and pretending to be interested in boring conversations.
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