asparagus frittata

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main courses | serves 2
Use wild or thin asparagus, such as spears from the first picking, known as sprue.

1 Preheat the oven to 180C/gas 4. Beat eggs with a little sea salt and black pepper. Heat oil and butter in a 19cm oven-proof frying pan or cast-iron dish over a medium heat and sauté asparagus for 5 minutes. Add eggs, cook for 3 minutes then bake for 15–20 minutes until golden and fluffy. Serve hot or cold, with a drizzle of hot sauce.

Recipe by Andy Harris, Photography by David Loftus
• from Jamie Magazine issue 3

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ingredients

• 6 eggs
• 1 tbsp extra-virgin olive oil
• 1 knob of butter
• 1 bunch small asparagus, trimmed
• Hot sauce such as harissa, to serve (optional)

user comments

2 comments

1. Viola from Budapest (Hungary) Wed 10 Jun 2009 @ 20:30 Hi Jamie,
thank You for this recipe. I mad it with a small changinig (Sorry, but this is my destiny): so I boiled water, cooked from the boiling 5 minutes the green asparagus, than I put pancetta in an oven proof frying pan, on this the cooked asparagus, made a besamel, mixed with 4 eggs, put it on the top of pancetta & asparagus, sea salt and colour pepper, some fresh garlic (sliced). Bake it 15-20 minutes on 180 C........and it was delicous

Thank you for your inspiration :)

2. erzen vorfi Wed 06 May 2009 @ 11:57 hij Jamie how are you you kmow what,you are my idol i am a man from Kosovo but i mean that you are my saver.i made overdriving a beat i am telling the truthe god bless you mike.