Asparagus Cheese Frittata for an Easter Picnic
This year started very cold and rainy even with snow in March and the first sunny days came towards easter. With temperatures rising over 20C the weather is just right for the first picnic of the year. After an Easter Sunday with loads of foods, we still have some leftovers that we pack into our basket but my friends and family don't want to miss my Asparagus Cheese Frittata and here's my secret recipe:
Ingredients for 8 people
- 1 dozen eggs
- 50 ml of cream
- pinch of sea salt
- fresh ground black pepper to taste
- 100g of grated Parmigiano cheese
- 1 bunch fresh asparagus
- 2 tablespoons olive oil2
- 100 g spicy Italian sausage meat broken up
- 1 tablespoon butter
- 2 cloves garlic minced
- 6 sprigs fresh parsley chopped
- 2 tablespoons fresh basil chopped
- 1 bunch green onions whites and 1/3 of green tops, chopped
- 250g fresh Mozzarella cut into 1/2” cubes
Preheat oven to 180 degrees C.
Whisk the eggs together with the cup of cream, salt and pepper to taste, and the grated Parmigiano, then set aside
Lightly roast the asparagus. Cut off the coarse tips and drizzle with a little olive oil and salt and pepper. Bake at 180 degrees C. for about 10-15 minutes. Remove from oven and cut into 1 ½”, and set aside
Heat a large skillet to medium high and sauté the sausage in olive oil until no longer pink, breaking it up as it cooks. Drain the sausage and set aside. Add the butter coating the sides of the skillet as it melts.
Return the skillet to medium high heat, add the garlic and green onions and sauté for two minutes.
Add the parsley and basil, stirring well, then add eggs, stirring briefly. Add the asparagus, sausage and cubed cheese and stir to distribute ingredients evenly.
Continue cooking over medium high heat, watching that your eggs don’t burn. Allow the eggs to cook until the bottom and sides are set, but the middle is still runny, about 3 – 5 minutes.
Place the frittata still in the skillet, in a 180 degree C. oven and cook until completely set and the centre is firm, 10 – 12 minutes. A butter knife inserted into the center should come out clean when done.