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Asparagus Frittata

9 yr, 6 m ago in Recipes
Comments | Tags: asparagus, eggs

Local Organically grown AsparagusFrom ‘The Vegetarian Option’ by Simon Hopkinson.


  • 1 bunch asparagus,
  • 1 tbsp olive oil,
  • salt and cayenne (or chilli) pepper,
  • a pinch of freshly grated nutmeg,
  • 3 large eggs beaten,
  • 125g cream cheese,
  • 30g grated parmesan,
  • 2 tbsp chopped chives,
  • a thin slice of butter.  


  1. Trim the thicker skin off the lower end of the asparagus spears.
  2. Slice thinly along the diagonal (as you might cut runner beans).
  3. Heat 1 tbsp olive oil in a non-stick frying pan and add the asparagus, seasoning with salt, a pinch of cayenne and the nutmeg.
  4. Cook gently until the asparagus is lightly coloured and just tender and pour onto a separate dish.
  5. Beat together the eggs, cheeses and chives, add the butter to the pan and when it begins to sizzle pour in the mixture.
  6. On a low heat stir the mixture to help it cook through for a minute and then evenly sprinkle on the asparagus.
  7. Continue to cook the frittata on the hob by sliding a spatula under it and letting the runny egg flow underneath, or if the pan has metal handles quickly finish under a grill, but take care not to overcook it. 

Best eaten warm rather than hot. 

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