Prep. time: 10 minutes
Cook Time: 10 minutes
Difficulty: 1 out of 5
Serve: 4
Ingredients:
6 large eggs
1 bunch of wild Sardinian asparagus, trimmed
1 small onions, finely sliced
salt and pepper qb
1/4 cup Olive oil
Preparation:
Sauté the onion in the olive oil. Cut off the bottom quarter of the asparagus stalks. Add the asparagus pieces to the onions. Stir and sauté the asparagus for a few minutes so they absorb the flavors of the onion. Now add enough water to almost cover the asparagus. Raise the heat and let the asparagus come to a lively simmer, until all the water has evaporated and the asparagus is just slightly underdone. While the asparagus is simmering, beat the eggs in a mixing bowl with salt and pepper to taste. When the asparagus is done, add the beaten eggs to the skillet, folding them together with the asparagus with a spatula. Now comes the tricky part: you need to flip the frittata over. I do this by using two plates. You slip the frittata out, cooked side down, onto a plate. Then top that plate with another, and flip the two plates over, so that the frittata is now upside down, with the runny, uncooked side facing up. Add a little more olive oil into the empty skillet, then slide the frittata back into the skillet. You will now want to let the runny side cook. This will take a lot less time than before, as you eggs should have already almost completely set, 2-3 minutes more. When the frittata is done, slide it out onto a plate again. Let it cool for a few minutes and serve, cut into wedges.
Chef tips:
A frittata can be eaten warm or at room temperature. Leftover frittata is perfectly delicious, and can be used to fill a sandwich—in the old days, this was a favorite lunch of Italian workmen.
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