Frittata with asparagus and shallots is undoubtedly a quick and straightforward dish to prepare. It is excellent served warm or cold, which will allow you to take it with you to the beach, in the picnic basket or to the office in your lunch box.
The ingredients are few and easy to find, but the strong point of this recipe is the cooking method. By cooking the frittata in the oven, you can decorate the omelette without fear that everything will fall apart in an attempt to turn it over.
In addition, cooking times are reduced, and you will not have to worry that one side is more cooked than the other since the oven guarantees homogeneous cooking.
See also: Lemon tart, the recipe of the cold cake
For 4 people, preparation time 10 minutes, cooking time 25-30 minutes.
- 1 shallot
- 200gr fresh asparagus
- 5 eggs
- 100ml milk (cow or vegetable)
- 10gr parsley
- Salt and pepper
- Extra virgin olive oil
1. Cut the shallot not too thin and cook it over low heat with very little oil. In the meantime, in a bowl, crack open the eggs.
2. Finely chop the parsley and some of the asparagus – leaving 4 or 5 on the side. Then add the chopped parsley and asparagus, salt and pepper to the eggs.
3. After mixing everything, making sure that the eggs are well beaten, add the milk. Arrange the cooked onions at the base of a lightly oiled baking tray. Pour over the egg mix, decorate with the whole asparagus and bake for 25 minutes at 200° C or until the omelette is well cooked.
– if the frittata still not cooked after 25-30minutes, increase the time by two minutes at a time to prevent the omelette from overcooking and take on an unpleasant rubbery consistency
– The omelette can be kept in the fridge for at least a couple of days, especially if it does not contain potatoes. The latter often tend to darken even after cooking.