Italian Fresh Asparagus Frittata, a light and healthy brunch idea. Made with fresh asparagus, chopped onions and delicious spices. A 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?” I can always remember my Mother-in-law whenever she was stuck she would bring out the skillet and cook up a quick and easy Frittata.
The Italian decided that I should also add a little chopped onion and chopped Pancetta and what a good idea it was. A frittata makes the perfect healthy meal idea, serve with a simple tossed salad and dinner is served!
Or leave out the pancetta and this Italian Recipe becomes the perfect Meatless Monday dinner idea.
Is Asparagus good for you?
It sure is it’s full of benefits to Good Health including fiber, folate, vitamins A, C, E and K.
How to Clean Asparagus
- Under cool water rinse the asparagus spears in order to remove any dirt.
- Sometimes really thick asparagus will have a tough outer skin. It can be removed (if you want) with a vegetable peeler.
- Then snap off the bottom (an inch or so should be enough) by using your fingers, the stem will break naturally where the tough woody part ends and the tender stem begins.
- Dry the spears by gently towel drying.
- Your spears are now ready for using in a recipe either leaving them whole or cut up.
What to Serve with a Frittata
One thing I love about a Frittata is that it can be served anytime of the day, breakfast, lunch or even dinner.
For breakfast you can serve a side of toast and even hash browns or skillet potatoes. For lunch or dinner a simple olive oil and balsamic vinegar tossed salted would be perfect.
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. Buon Apettito!
Italian Fresh Asparagus frittata
- 2 tablespoons olive oil
- 9-10 medium asparagus (cleaned and chopped)
- 1/2 onion chopped
- 1/3 cup chopped pancetta (if desired) (56 grams)
- 1/4 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/2 cup water (120 grams)
- 6 eggs
- In a medium size frying pan (the best non stick you have) add 2 tablespoons olive oil, the chopped asparagus, onion, pancetta (if using), salt, parsley and water, mix, cover and cook on low to medium heat until asparagus is tender and water has evaporated, (using a fork coarsely mash the asparagus mixture).
- In a small bowl add the eggs and beat well with a fork (this should be done just before adding to the asparagus mixture). Add egg mixture to the hot asparagus mixture, and with a wooden spoon mix 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. Enjoy!
Updated from April 14, 2014.