← Nouns Cooking · Italian

Ingredients

• 250 g Asparagus, woody ends snapped off, cut into 3 cm pieces
• 1 tbsp Olive oil
• 15 g Butter
• 6 large eggs
• 30 g Parmesan, finely grated
• 1 tbsp Parsley, chopped (optional)
• Salt
• Black pepper

Method

1. Heat the grill (broiler) to high. Warm the oil and butter in a 20–24 cm ovenproof non-stick frying pan over medium heat.
2. Add the asparagus with a pinch of salt and cook for 4–5 min, stirring, until bright green and just tender.
3. Beat the eggs with the parmesan, parsley and some salt and pepper. Pour into the pan and gently stir for a few seconds so the asparagus spreads evenly.
4. Turn the heat to low and cook for 6–8 min without stirring, until the base is golden and the edges are set but the top is still a little runny.
5. Slide the pan under the grill for 2–3 min until the top is puffed and just set. Rest for 2 min, then loosen and slide onto a board. Cut into wedges.

Tips

• Low heat keeps a frittata tender; high heat makes it rubbery.
• Leftover wedges make a great sandwich filling the next day.

Sources

Written in our own words after cross-checking these recipes:

Jamie Oliver Pasta Grammar