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Italian Frittata with Asparagus

  • Meals
  • Protein-Packed
  • Better Desk Lunches
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Prep Time 5-10 minutes
Cook Time
Serving Yield 4 servings

Inspired by the fresh flavors and picturesque farmlands of Italy, this frittata is quick enough for an average weekday, but impressive enough for a weekend of guest hosting. Each slice is a gorgeous display of asparagus, zucchini, and tomato. Serve with a green garden salad and a loaf of sourdough from your favorite bakery for a picture perfect breakfast, lunch, or dinner!

By: Belinda Randell, The Organic Cook

Ingredients

  • 1 small brown onion, diced finely
  • 2 garlic cloves, ground to a paste
  • 1 small red capsicum, sliced very finely
  • 1 bunch asparagus, tough ends of stalk removed
  • 1 small zucchini, sliced into half moons
  • 1/2 bunch parsley, washed and picked
  • Salt and freshly ground black pepper, to taste
  • 1 large tomato, chopped roughly
  • 1 tablespoon tomato paste
  • 3 tablespoons organic extra virgin olive oil
  • 8 Pete and Gerry’s Organic Eggs
  • 1 small tub (about 15 ounces) ricotta
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon each whole black peppercorns and coarse sea salt

Directions

Step 1

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

Step 2

Fill a saucepan almost to the top with water and bring to a boil. Blanch asparagus in boiling water for 2 minutes, then remove and place in a bowl of cold water to stop the cooking. Gently slice the asparagus spears in half lengthwise.

Step 3

In a large skillet on medium-low, heat olive oil and add onions and garlic. Sauté until translucent.

Step 4

Add red capsicum, asparagus, tomato paste, tomato, and zucchini to the skillet. Cook, stirring occasionally, for 5 minutes.

Step 5

In a medium bowl, whisk the eggs and season with salt and pepper.

Step 6

Add the parsley to the egg mixture, then slowly pour into the skillet with the heat still on medium-low.

Step 7

Using a spoon, place dots of ricotta on top of egg mixture.

Step 8

When the base of the frittata is cooked, sprinkle the ground spice mix and an extra splash of olive oil over the top and place the skillet under a broiler. Let cook, watching closely, until top of the frittata is golden and no longer runny, about 5 minutes. Remove from oven, slice, and serve warm.

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Vickie Evans

May 10, 2019

BREAKFAST

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