FRITTATA aka OMELET

No time to cook, make a frittata, Italian version of an omelet. It is very healthy, tasty and quick to make too.

They are delicious for breakfast, lunch or dinner!   They are super-versatile, one can add fresh vegetables,  meats or cheeses – the choice is yours!

A good frittata is perfect steaming hot, or at room temperature the next day.  We take for lunch, at a picnic, to the beach or on the road.

Asparagus Frittata For Two:

4 tablespoons of olive oil

8 oz. asparagus – woody ends trimmed off and cut into 2-3 inch pieces

4 eggs – beaten (season with salt and pepper)

2 tablespoons Parmesan cheese – grated

In an 8 inch non-stick pan add olive oil.  Add asparagus and gently saute' over medium heat until just starting to soften.  About 15 minutes.

Pour beaten eggs over asparagus and let cook till set around the edges.  Sprinkle Parmesan cheese on top.  Flip once and continue to cook few more minutes. 


Onions and Pepper Frittata

Onions and Pepper Frittata

Frittata for One

2 eggs

1 red hot pepper chopped (friers - frying peppers)

1 green sweet pepper chopped

1 small onion chopped

3 tablespoons of olive oil

salt and pepper

In a small, non-stick pan, add olive oil, chopped peppers and onion, saute' over medium flame about 10 minutes turning often not to burn. Lightly beat eggs, add to peppers and onions. When egg mixture firms up, flip over once, cook few more minutes and serve.

It's Spring - Asparagus have sprung in my garden

E' Primavera - Gl'asparagi sono spuntati nel mio giardino.

Nothing says spring more than fresh asparagus and spring onions (scallions) growing in our vegetable garden.
 

 

The asparagus are fresh, fresh, fresh. The spears snap, the heads are tight and much, much tastier than the cultivated spears found in stores all year round.   The small patch of land we devoted to the asparagus produces a small bunch daily.  Some spears are pencil thin which I use for frittata and the thicker ones for pasta dishes. I remember foraging for wild asparagus as a kid with my father.   It was our traditional vegetable eaten on Pasquetta. 

I also picked some scallions...

Let's make a FRITTATA DI ASPARAGI

Ingredients
1 pound pencil-thin asparagus
2 bunches of scallions
4 tablespoons olive oil
Salt and freshly ground pepper to taste
6 eggs



Remove and discard the tough lower ends of the asparagus. Wash and cut the spears into 2 inch lengths. In a non-stick skillet, saute the asparagus spears in olive oil, sprinkling them lightly with salt.  Cook over medium heat, stirring occasionally, until asparagus are tender but still firm, about 5 minutes.

In the meantime clean the scallions and cut in small rounds. Add to the asparagus and cook an additional 5 minutes over low flame.

Beat the eggs lightly in a bowl, with salt and pepper. Add the eggs to the asparagus, scrambling the mixture lightly with a fork. Cook 5 minutes or less, flip over and cook an additional 2 minutes. Serve warm or room temperature.
  

Frittata di Asparagi

Images: ©2011 - La Casa e Il Giardino -picasaweb

Fettucine con Asparagi

Images: ©2011 - La Casa e Il Giardino -picasaweb