Asparagus and Onion Frittata

An ideal dish to take to a picnic, as it is good cold, or served as a starter.

Asparagus omelette Vegetables

This is an ideal dish to take to a picnic, as it is good cold, or it can be served as a starter. For a smaller group of people, it could also be served as a main course.

Time: 75 minutes

Serves: 2

Ingredients

  • 1/2 bunch green asparagus, each spear trimmed and cut into 3 pieces
  • 3 tablespoons extra virgin olive oil
  • 200g white onions, peeled and finely sliced
  • 5 medium eggs
  • 25g parmesan, freshly grated
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • salt
  • freshly ground black pepper


Method
Cook the asparagus chunks in a little boiling salted water until just soft. The ends will take longer than the tops. Drain well.

Heat half the olive oil in a 25cm frying pan and fry the onions until soft but not brown, about 10 minutes. Add the cooked and drained asparagus.

Beat the eggs in a bowl and mix with the cheese, parsley, and salt and pepper to taste.

Heat the onion and asparagus pan, adding a little more of the remaining oil, then add the egg mixture. Cook gently, to let it solidify on one side, about 10 minutes. Every now and again use a spatula to gently loosen the base of the frittata from the sides, which allows some of the liquid mixture to hit the base of the pan and set. When there is no more liquid left, put a plate over the top of the pan and invert on to the plate, then slide it back into the pan, uncooked side down. Add the remaining oil, and brown the other side, about five or six minutes. Alternatively, place under a grill. 

Serve hot or cold.


Recipe taken from Vegetables by Antonio Carluccio

Like most Italians, the great Antonio Carluccio loves vegetables. In this book he turns his attention to his favourites, and many others, adding up to over 100 different varieties. He researches the botanical family of each type of vegetable, its history, describes in loving detail how to buy and prepare it – and in over 120 recipes tells us how to make the most of the humble veg, whether eaten raw, cooked or preserved. There are pastas with vegetables, soups, vegetable bakes and salads, risottos, pickles, stews, tarts and dips. There are even some sweet cakes and biscuits based around vegetables. The Italian way with vegetables is renowned the world over, the Carluccio way with vegetables is unsurpassed, and this book is an essential for every kitchen.

You can buy Vegetables at a discount from cooked.com

Published by Hardie Grant Books.

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