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Organic Italian Frittata with Asparagus

  • Meals
  • Protein-Packed
0/5 - 0 Ratings
Cook Time
Serving Yield 4

Serve with a green salad and good quality sourdough for breakfast, lunch or dinner!

By: Belinda Randell, The Organic Cook


  • 1 small brown onion, diced finely
  • 2 garlic cloves, mixed to a paste
  • 1 small red capsicum, sliced very finely
  • 1 bunch asparagus
  • 1/2 bunch parsley, washed and picked
  • Sea salt and pepper to season
  • 1 tomato, chopped roughly
  • 1 tablespoon tomato paste
  • 3 tablespoons Atlantic Organic extra virgin olive oil
  • 8 Pete and Gerry’s Organic Eggs
  • 1 small tub ricotta
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black pepper corns and sea salt


Step 1

Grind the coriander seeds, cumin seeds, black pepper and sea salt in a mortar and pestle. Set aside.

Step 2

Fill a saucepan with boiling hot water almost to the top and put in the asparagus. Blanch quickly for 2 minutes and remove and refresh with cold water. Gently slice the asparagus spears in half.

Step 3

Heat the olive oil gently in a fry pan and add onions and garlic. Sauté until translucent.

Step 4

Add in the red capsicum, asparagus, tomato paste, tomato and zucchini. Stir for 5 minutes.

Step 5

Whisk the eggs in a bowl and season with sea salt and pepper.

Step 6

Add the parsley and then slowly pour into the fry pan coating the whole pan.

Step 7

Using a tablespoon place dots of ricotta on top of egg mixture.

Step 8

When the base is cooked, sprinkle the fresh spice mix and a splash of olive oil and put the fry pan under the grill for 5 minutes to cook the top of the frittata until golden.

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