Thu, May 24 2012
asparagus frittata
Use wild or thin asparagus, such as spears from the first picking, known as sprue
Ingredients
• 6 eggs
• 1 tbsp extra-virgin olive oil
• 1 knob of butter
• 1 bunch small asparagus, trimmed
• Hot sauce such as harissa, to serve (optional)
Nutrition Information
Serving Size 1 (372g)
Recipe makes 4 servings
Calories 265
Calories from Fat 148 (56%)
Amount Per Serving %DV
Total Fat 16.5g 25%
Saturated Fat 7.0g 35%
Monounsaturated Fat 5.6g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 444mg 148%
Sodium 255mg 10%
Potassium 692mg 19%
Total Carbohydrate 11.3g 3%
Dietary Fiber 4.8g 19%
Sugars 4.0g
Protein 20.6g 41%
Votes
1
Rating
1 Preheat the oven to 180C/gas 4. Beat eggs with a little sea salt and black pepper. Heat oil and butter in a 19cm oven-proof frying pan or cast-iron dish over a medium heat and sauté asparagus for 5 minutes. Add eggs, cook for 3 minutes then bake for 15–20 minutes until golden and fluffy. Serve hot or cold, with a drizzle of hot sauce.
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