Asparagus Frittata

Sometimes I just don’t want to cook – I get lazy, I get tired, I get busy. But as long as I have a few staple ingredients around, then I can whip up a simple frittata. This is one of my basic recipes for those nights when I’m just too tired to think of anything else. All it takes is about 30 minutes (or less) and six or seven simple ingredients, depending on how adventurous I get. After the recipe, I’ll share some easy variations and considerations so that every frittata will be a different one!

slice of asparagus frittata (close up)

Asparagus Frittata

Ingredients
1 bunch of fresh asparagus
1 medium onion
6~8 eggs (depending on the size of the frying pan)
1/2 can coconut cream
salt & pepper to taste
herbs (optional; fresh or dried)
goat’s cheese (goat fetta is okay; I prefer firm goat cheese)
oil/butter for sautéing

Method

  1. Wash and cut asparagus into 1~2 cm lengths; remember to remove the bottoms as they won’t cook well and don’t taste as great. Dice the onion into 0.5 cm squares (roughly!). Place the asparagus and onion into a non-stick frying pan and gently sauté in oil or butter until onion is clear and asparagus is soft (approx. 10 mins).
  2. While the asparagus and onion are sautéing, beat the eggs in a large bowl, then add the coconut cream and mix well. Also add in the salt, pepper, and herbs. You should have a nice egg mixture that looks a little creamy, but is not too eggy or too watery. If it is too watery, add another egg (otherwise it won’t set when cooked).
  3. Once the asparagus and onion are sautéd, add the egg mixture to the frying pan and mix gently so that the asparagus and onion are mixed through the egg mixture and not just sitting at the bottom of the frying pan. Let it cook on a low heat until the mixture is about 3/4 solid.
  4. When about 1 cm of liquid mixture remains on the top, add a little cheese if you like. (This will help give the top a nice crispy finish, as well as allowing the top to brown more evenly.) Remove frying pan from stovetop and place it under a hot grill with the surface about 8 cm from the heat source. Cook it here for about 5 mins until the frittata is cooked on top, but keep an eye on it so it doesn’t burn. It will also brown at during this stage, so just watch and rotate the frying pan as needed in order to have a consistent color.
  5. Once cooked, remove and serve. Be warned: the frying pan handle may be hot, so use a kitchen glove or wet towel to remove from under the grill.

Serving suggestion: A quick fresh garden salad with lettuce, tomato, and cucumber can be prepared while frittata is on the stovetop.

Variations & Notes

  • Add goat cheese to the egg mixture to give it a smoother texture when cooked.
  • Use fresh parsley and coriander for a nice herb flavor.
  • Use this recipe as a base, and experiment with different vegetables or more vegetables, if you like (and then adjust the amount of eggs accordingly so that it still fits in the frying pan). I have used a combination of zucchini and roasted sweet potato in another incarnation of this recipe; I’ve also used simply roasted pumpkin and goat’s fetta.
  • Adjust the amount of eggs depending on the size of your frying pan; smaller frying pans need fewer eggs. Don’t just use more coconut cream to make more egg mixture as it may not set as easily. For example, if you are using a ⌀30 cm frying pan, you’ll need about 10 eggs and a little more coconut cream.
  • Use coconut cream, not coconut milk. Coconut cream will result in a creamy texture and flavour, whereas coconut milk will not set as well and will be too watery.

Pumpkin & feta frittata

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3 thoughts on “Asparagus Frittata

  1. Sounds heavenly! And I just love how fancy “frittata” sounds while it’s sooo easy to make 😉
    I’m looking forward to an acquaintance harvesting his asparagus next year – I have so many lovely recipes I want to try, including this frittata now!

  2. Pingback: Potato and Egg Frittata on a Roll | momeefriendsli

  3. Pingback: Creamy Asparagus Bisque- Soup Week! | The Veggie Slaughterhouse

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