Asparagus frittata

Asparagus frittata

By
From
A Month in Marrakesh
Serves
2
Photographer
David Loftus

Ingredients

Quantity Ingredient
6 eggs
sea salt
freshly ground black pepper
1 tablespoon butter
1 small bunch asparagus
drizzle Harissa

Method

  1. Preheat the oven to 180°C. Whisk 6 eggs with a little sea salt and freshly ground black pepper and set aside. Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon butter in a 19cm ovenproof frying pan or cast iron dish over medium heat, then sauté 1 small bunch asparagus, trimmed, for 5 minutes. Add the prepared eggs, cook for 3 minutes and then bake in the preheated oven for 15–20 minutes until golden and fluffy. Serve hot or cold with a drizzle of harissa.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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