Frittata con Asparagi -- Asparagus and Egg Omelet




2 lg. eggs, slightly beaten
4 lg. egg whites
1/2 md. onion, sliced thinly
1/2 lb. pencil-thin asparagus, tough stems removed
1/2 cup milk
Salt and pepper to taste
2 tbsp. grated parmesan cheese


In a mixing bowl whisk together the eggs, egg whites, milk, salt and pepper. Set aside. Cut Asparagus into 2½-inch lengths. Bring a saucepan of water to a boil and cook the asparagus until just tender, about 2-3 minutes. Drain and place in a bowl.

In a 10-inch skillet, saute the onion slices, stirring frequently, until about to brown. Add the asparagus and mix around. Pour the egg milk mixture into the skillet and evenly distribute the asparagus and onion. Reduce heat to medium, and cook until the bottom is fairly set. Sprinkle the top with the parmesan cheese and cover the skillet.

Do not stir! Leave covered, simmering until the egg/milk mixture has set, and all the egg is cooked. Place a plate over the frying pan and invert both the plate and the pan together. The Fritata will easily come out of the pan and onto the plate in “pie” fashion.

Author's Comments

This is is another “peasant dish”, like Potatoes and Eggs, but this time made with Asparagus. This is also a filling dish, like most Frittate. A portion will satisfy most hungers. Cut into smaller wedges this makes a perfect appetizer or antipasto.

Originally published in my: The "Old Country" Italian Cookbook, by Donald J.P. La Mara.

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