Frittata con asparagi
This is the best asparagus frittata recipe ever! It’s a killer dish, one I was craving this week. This frittata captures in a bite the subtle changes in the air, the essence of the season. Its taste is delicate and smooth — but vibrant, and vital at the same time: exactly like spring!
You will love this quick and easy recipe, made with the best of seasonal ingredients. It is something that you can enjoy for breakfast, lunch or – as Italians would, as a delightful weeknight dinner.
Serve your frittata with a nice green salad, good quality crusty bread and a glass of perfumed, light, fizzy red wine… You will soon be transported to the Mediterranean! Remember that leftover frittata makes a great sandwich, too!
This recipe is simple but truly shines only with great ingredients: choose fresh asparagus, maybe from your local farmers market.
Use local, pasture-raised eggs whenever possible. When nature was still ruling production, spring was the time when eggs were abundant: with warmer weather, more food and higher survival chances, hens would start reproducing (as with any other animal)!
Pasture-raised eggs are slightly more expensive but they still follow the rhythm of nature. They come from cage-free hens, which have more space than other conventionally-raised hens (even cage-free labeled). Pasture-raised hens can roam outside and are free to eat spontaneous grass. Happier hens that enjoy natural sunshine produce healthier eggs, with more vitamins, more Omega-3s and less cholesterol – it’s a good investment!
And, of course, use great extra-virgin olive oil and Parmigiano-Reggiano cheese (here is how to choose the best quality Parmigiano cheese).
Total time: 25 minutes
Check out this video to know more about pasture-raised eggs!
Read about eggs definitions
Learn about pasture-raised eggs nutritional value