Asparagus And Basil Fritatta

Asparagus And Basil Fritatta

The best time of year to cook with asparagus is undoubtedly spring. What’s better than a frittata of fresh asparagus and basil on a sunny afternoon? Well, rain or shine, you should try this delicious and inexpensive recipe, which when served with a bit of focaccia bread and some olives and cheese, becomes an impressive Mediterranean spread. 


  • 10 asparagus spears, ends trimmed and cut into 1-inch lengths
  • 10 eggs
  • 1/3 cup chopped fresh basil
  • 2 tablespoons sliced chives
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground pepper
  • 1 tablespoon olive oil


1. Bring a pot of salted water to a boil. Blanch the asparagus until tender and soft, about 6 minutes. Remove and set in ice water.

2. In a mixing bowl, beat together the eggs, basil, chives, Parmesan, salt, and pepper.

3. In a large ovenproof skillet heat the olive oil over medium-high heat. Pour in the egg mixture and reduce heat to medium-low. Cook without stirring until the edges are set and the center is runny. Add in the asparagus. Life the sides of the frittata to allow the uncooked eggs to run below. Continue until the center of the frittata is firm.

4. Place a large plate over the top of the pan and using a potholder, invert the frittata.

5. Slide the fritatta back into the pan with the uncooked side down. Allow to cook a further 2 to 3 minutes.

6. Remove and place on a serving plate. Cut into wedges and serve hot or at room temperature. 

-Colin Cowie

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