Tuesday, December 1, 2009

Asparagus omelet - Frittata con asparagi

Ingredients for one:
  • 2 large eggs
  • 2 spoons grated Parmigiano
  • a small bunch of long asparagus
  • 1 small slice of prosciutto arrosto or baked ham
  • 2 spring onions 
  • freshly ground black pepper
  • extra virgin olive oil
  1. Wash the asparagus, snap off tough bottoms [they will separate exactly where the fibrous part ends] and thin slice some of the tender stalk.
  2. Thin slice also the spring onions and the "prosciutto arrosto".
  3. Warm the oil in a skillet and brown for a minute the small pieces of the above ingredients.
  4. Place the asparagus spears in the middle and cover with a lid, cooking for one minute more.
  5. Beat the eggs with parmigiano and ground pepper and pour it on top.
  6. Cover again with the lid and cook for few minutes on low flame until the omelet gets firm.
  7. Fold and serve topped with more grated Parmigiano.
Don't try to flip it!

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