Herb and asparagus frittata

Herb and asparagus frittata

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

If you peek in through our kitchen window on a random weekday morning you may well be watching us cooking an omelette or a frittata! It’s part of our weekly repertoire. Our frittatas rarely look the same; we use whatever leftover vegetables we have in the fridge. This version is great when you have a few stalks of asparagus and some pesto. Shave the asparagus thinly and arrange on top of the frittata after it has baked or just towards the end of the baking time.

Ingredients

Quantity Ingredient
8 large eggs, whisked
250ml soy milk or milk of your choice
4 tablespoons green pesto
1/2 teaspoon sea salt
2 tablespoons olive oil or coconut oil
or 2 tablespoons Ghee
2 spring onions, finely chopped
4 small potatoes, thinly sliced
125g cabbage, shredded
3 fresh asparagus spears, pared in ribbons with a potato peeler

Method

  1. Preheat the oven to 200°C.
  2. In a medium-size mixing bowl, whisk together the eggs, milk, half the pesto and salt. Set aside.
  3. Heat the olive oil in a 20 cm ovenproof frying pan on a medium heat. Add the onions, potato slices and cabbage. Stir with a spatula to make sure everything gets evenly fried. After about 5 minutes, when the vegetables are lightly golden and tender, remove to a plate and set aside.
  4. Add a little extra oil to the pan, then pour in the egg mixture. Leave for about a minute, and then scatter the vegetables evenly on top of the egg. They will sink down into the mixture, but this way they won’t get burned on the bottom. Fry for a minute, while carefully loosening the edges and bottom with a spatula. Transfer the pan to the oven and cook for about 2–3 minutes, or until the frittata is golden brown on top and just cooked through in the middle. Remove from the oven, drizzle over the remaining pesto, top with asparagus ribbons and serve.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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