Asparagus and prosciutto frittata

Asparagus and prosciutto frittata

By
From
Margaret Fulton Favourites
Serves
6
Photographer
Tanya Zouev and Armelle Habib

Forty years ago I had a Spanish woman working for me who often included me in her family festivities. There would always be a tortilla — the Spanish omelette made with potato and onion, rich with eggs and the flavour of good-quality olive oil. Later on we were introduced to Italian frittatas, which are made similarly but can include any delicious tender vegetable — zucchini, artichoke or capsicum — the possibilities are endless.

I often make frittata with the fresh eggs and young vegetables that I have bought after a visit to my local growers market. Everyone seems to like them and they are not only good for you but also very easy to make. This is one of my favourite frittata combinations of asparagus and prosciutto and it is just as good cold as it is hot!

Ingredients

Quantity Ingredient
1 bunch asparagus
or 300g baby zucchini
2 tablespoons olive oil
12 large eggs
1/2 cup grated parmesan cheese
freshly ground black pepper
a little freshly chopped oregano or marjoram
125g sliced prosciutto, cut into large squares

Method

  1. Break the tough ends from the asparagus stalks and wash stalks thoroughly. If using baby zucchini, leave them whole, just trimming the stem ends. Larger ones should be cut in halves or quarters lengthwise. Heat 1 tablespoon of the oil in a large frying pan (about 23–25 cm) and gently pan-fry the asparagus or zucchini for about 3 minutes until softened and bright green. Add 1⁄2 cup of water and cook another 2 minutes until tender. Remove from pan and set aside.
  2. Meanwhile, lightly beat the eggs in a bowl and add the parmesan, pepper, oregano or marjoram, and prosciutto. Reheat the pan with the remaining oil and pour in the egg mixture. Cook over a moderate heat for 2 minutes and arrange the asparagus or zucchini decoratively on the eggs. Continue cooking until partially set, then run a spatula around the edges to separate the frittata from the pan.
  3. Place a plate on top and invert the pan. Slip the uncooked side back into the pan to cook until golden. Alternatively, instead of inverting the frittata, place the pan underneath a hot griller until an even, light golden brown. Cut into wedges to serve.
Tags:
Margaret
Fulton
Favourites
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again