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Asparagus Frittata Recipe

 Asparagus Chorizo Frittata

Asparagus is a sure sign of Spring in Australia.  As a child we used to collect it by the channels and roadsides, along with mushrooms. Now my gorgeous little nephew does the same thing with my dad. He has been clever enough to use the experience to foster his entrepreneurial skills. He sells the asparagus he collects and funds the activities he chooses to participate in for the year.

As a child I did not enjoy the flavor of asparagus and have not eaten it since.  Mr Fresh and Punky (5 years old) enjoy eating it so when I saw it in the fruit and vegetable shop this week I thought it was about time to give it another try.  Particularly as I encourage my children to try new foods and continue to try food that they do not enjoy!!

It is the time of year to shed the layers and layers (and layers) of clothes and also to lighten up the dinner menu.

A frittata is a low cost meal option and a great way to use up bits and pieces left in the bottom of the fridge crisper, or to grab a few things from the garden when there is not enough of a single ingredient to be the focus of a dish.

Simple fresh ingredients shine in this recipe. Pair it with a simple salad. Left overs can be packed for a healthy lunch or picnic. Enjoy it warm or cold.

Asparagus Frittata Recipe
 
Prep time
Cook time
Total time
 
A Spring recipe. Quick to make and family friendly. Eat it warm or pack it for lunch, take it on a picnic served with a salad and a crusty bread.
Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • ⅓ of a chorizo- finely chopped (about 50 grams)
  • 1 small shallot - finely chopped
  • 1 tablespoon oil
  • 6 large eggs - whisked
  • 200 grams ricotta (light)
  • zest of one lemon
  • 10-12 fresh mint leaves chopped or torn
  • 2 sprigs of fresh rosemary leaves removed (or one teaspoon dry rosemary)
  • 1 small bunch asparagus, ends snapped off and chopped into thirds
Instructions
  1. Pre-heat oven to 180 degrees
  2. Add the oil shallots and chorizo to a hot pan and stir until they soften and color
  3. Add the eggs, ricotta, lemon zest, mint and rosemary stir and put into a quiche pan/dish
  4. Add the asparagus pieces evenly to the dish and then chorizo and shallots
  5. Bake for 25-30 minutes, or until the egg has set.
  6. Serve with baked vegetables or a salad

 Asparagus Frittata

Am I now in love with Asparagus? No, I would not say “love” – but I did eat and enjoy this meal and I am happy that I gave asparagus another try. 

What about you? Are you a fan of this Spring vegetable?

Kyrstie

 

 

 

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{ 4 comments… add one }
  • Anne @ Domesblissity September 30, 2013, 6:55 pm

    That looks good Kyrstie. I’m making that with my next lot of asparagus.

    Anne xx

  • Krista October 1, 2013, 10:25 pm

    I am a huge fan of this vegetable. 🙂 I have several asparagus plants that are finally producing and I get a few spears every day that I just munch on as I water the garden. This frittata looks savory and delicious. 🙂

  • Nic@diningwithastud October 3, 2013, 3:34 pm

    You either love it or you hate it 🙂 I was the same when I was younger. I’m not sure what turned me, but I cant get enough of it now. Spring is my fave!

    • Kyrstie Barcak October 4, 2013, 8:23 pm

      I think that the strong flavor definitely takes some maturity to appreciate Nic 🙂

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