Frittata with green asparagus and soft cheese

Breakfast and brunch/22 May 2024

Frittata is a balanced and hearty breakfast and it’s already more of an egg tart than an omelet, if we’re talking about baked. If there are lots of things to do ahead, it will help you stay satiated for a long time.

For 4 people or very hungry 2 we will need:

• green asparagus (about 12 shoots) - 1 pack
• eggs – 6 pcs
• 100 gr of goat’s soft cheese or any other soft and salty cheese like feta, ricotta (be careful with it, by the way, it adds moisture, increases the cooking time, changes the texture, so it is better to squeeze off excess moisture beforehand)
• olive oil for frying
• salt, pepper, provan herbs, green onions
• a frying pan that is suitable for both the stove and the oven.

Rinse the asparagus well (especially the tops), peel and cut off the hard part. Very gently fry for 2 min on medium heat.
Meanwhile, beat the eggs with a fork and salt them. Pour them over the asparagus, increase the heat and do not stir. Place cheese on top, sprinkle with herbs, onion and pepper.
Still liquid on top, but such that grabbed from the bottom right in the pan, transfer to the oven.
At 180 degrees, cook until evenly thick. This will take about 10 minutes.
Remove from the oven, let stand for a while. This frittata is also good cold.
The combination of the different textures - the crunchiness of the asparagus, the creaminess of the cheese and the lightness of the eggs - is lovely, especially if with fresh sourdough bread.

Serve with a green salad and enjoy!

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