Italian Fresh Asparagus Frittata, a light and healthy brunch idea. Made with fresh asparagus, chopped onions and delicious spices. An Asparagus Frittata makes the perfect no meat meal everyone will enjoy!
If you are anything like me you are constantly asking yourself “so what the heck do I make today?” We are constantly being told how many times we can eat this, how many times we can eat that, today a purple vegetable, tomorrow a green one. Vegetarian, Vegan, Paleo, who knows what to choose anymore.
Italian Fresh Asparagus Frittata
When I first came to this country, before fast food, frozen pasta, frozen pizza (can you imagine french fries on a pizza!! yuck) I never saw one overweight person, not one. People ate fresh and they ate everything.
Meat, vegetables, dairy, eggs, cake, Nutella etc. Now obesity has become a big problem in this country too. And why? For the simple reason that they are becoming obsessed with fast food. Ok I get it, who doesn’t like a burger every now and then?
But come on, a fast food burger, that looks like a truck ran over it just before they serve it or a delicious Fresh Asparagus Fritatta?
This dish is one my mother-in-law used to make at least once a week. Fast, easy and really tasty. Leftovers can even be used to make a delicious sandwich. Serve with a side salad and I’m sure you will be making a Frittata once a week too. Buon Apettito!
- 5 medium asparagus chopped
- 1/2 onion chopped
- 5 -6 eggs
- 2 tablespoon olive oil 26 grams
- 1/4 teaspoon salt 1 gram
- 1/2 teaspoon dried parsley 1/4 gram
- 1/2 cup water 120 grams
- In a medium size frying pan (the best non stick you have) add 2 tablespoons olive oil, the chopped asparagus and onion,salt, parsley and water, mix, cover and cook on low to medium heat till asparagus is tender and water has evaporated, (using a fork coarsely mash the asparagus mixture). In a small bowl add eggs and beat well with a fork (this should be done just before adding to the asparagus mixture). Add egg mixture, and with a wooden spoon mix egg with asparagus mixture to combine. Let cook for approximately 10 minutes (moving the frying pan back and forth to make sure the egg doesn't stick, or cheat like I did and with a plastic spatula carefully lift frittata on all sides and underneath to unstick). Using a large dish place it over the frying pan and flip the frittata onto the plate
- Drizzle a little olive oil onto the frying pan and slide the frittata back into the frying pan, cook for approximately another 10 minutes. Serve immediately.