Asparagus and Spinach Frittata Recipe
A friend
recently came to visit who is a bit suspicious of vegetables…in fact, there are
only seven she actually likes! Luckily,
she was persuaded by the bustling market to try out some fresh, young,
asparagus. Asparagus is one of my
all-time favourite vegetables, but I always find it difficult to showcase to
someone for the first time. Should I
make it as a side dish, all on its own?
Should I dice it up and put it in a quiche or casserole, where they
might not even notice it? I think a lot
of people would find my favourite asparagus dish – asparagus salad – to be
pretty intimidating if they’d never tried it before!
So, I
whipped up this quick and easy frittata, which turned out to be a hit. That makes eight veggies she enjoys now –
hooray! Slowly but surely we will win
her over!
This recipe
is great with whole young asparagus, but you could chop them up, or use older
stems, as long as you peel them.
Asparagus and Spinach Frittata Recipe
Total Time:
approx 25 minutes
Serves: 2-3
people as a light dinner, with a side salad
10-15 young
asparagus spears
3 eggs
2
tablespoons tomato sauce
½ tsp thyme
Dash of
balsamic vinegar
1 garlic
clove, chopped or crushed
1 cup
roughly chopped spinach leaves
75g grated
cheese (we used roughly shredded Babybel, which gave a really nice texture)
Olive oil
Salt and
pepper to taste
First,
lightly sautée the asparagus on medium-high heat in olive oil in a cast-iron
skillet, or oven-proof frying pan, until it starts to brown. Meanwhile, whip
together the eggs, tomato sauce, thyme, and balsamic vinegar in a bowl. Add the garlic to the asparagus, and
stir. Sprinkle the spinach onto the
asparagus mixture, and cover with cheese.
Then, pour the egg mixture over the top of everything, and leave it to
cook for 3-5 minutes, until egg begins to set.
Place under the grill of your oven (set to high, or 190C/375F), and
allow to cook until the frittata begins to puff up, and the cheese starts to
brown. Remove from the heat, and serve
with a side salad.
This was
best warm, but also nice cold – just be aware that the texture of your cheese
will change as the frittata cools, and some people might not like large chunks
of cold, cooked cheese (although I do!).
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