“Asparagus inspires gentle thoughts.” - Charles Lamb
Asparagus is in season at the moment and it is delicious! This vegetarian frittata is a dish that is very popular with us and according to the season, we vary the vegetables that are included in it.
Vegetarian Frittata
Ingredients
Ingredients
50 g butter
1 tbsp olive oil
250 g asparagus tips
1 leek, sliced white part
6 medium mushrooms, sliced
2/3 cup grated parmesan
1/3 cup grated tasty cheese
6 eggs
1/2 cup cream
Salt, pepper, nutmeg to taste
1 zucchini, parsley and a few button mushrooms to decorate, if desired
1 tbsp olive oil
250 g asparagus tips
1 leek, sliced white part
6 medium mushrooms, sliced
2/3 cup grated parmesan
1/3 cup grated tasty cheese
6 eggs
1/2 cup cream
Salt, pepper, nutmeg to taste
1 zucchini, parsley and a few button mushrooms to decorate, if desired
Method
Blanch asparagus tips until tender. Shred the broccoli florets and blanch for a short time. Melt the butter in a frying pan, add the olive oil and cook leek for a few minutes stirring all the while until soft. Add the thinly sliced mushrooms, cook for a little until tender. Add the broccoli and asparagus and cook until well coated in fat. Remove from heat and leave aside.
When cool, add the grated cheeses to the vegetables and put in a greased flan dish.
Beat eggs, cream, salt, pepper and nutmeg in a bowl. Pour over the vegetable and cheese mixture. Sprinkle a little extra grated parmesan over the top.
If you wish to decorate with zucchini and mushrooms, slice the zucchini and mushrooms finely and sauté until tender. Arrange over the frittata.
Bake in a moderate oven for 20-30 minutes or until golden-brown. Sprinkle some chopped parsley on top.
Tastes very good the next day also.
Blanch asparagus tips until tender. Shred the broccoli florets and blanch for a short time. Melt the butter in a frying pan, add the olive oil and cook leek for a few minutes stirring all the while until soft. Add the thinly sliced mushrooms, cook for a little until tender. Add the broccoli and asparagus and cook until well coated in fat. Remove from heat and leave aside.
When cool, add the grated cheeses to the vegetables and put in a greased flan dish.
Beat eggs, cream, salt, pepper and nutmeg in a bowl. Pour over the vegetable and cheese mixture. Sprinkle a little extra grated parmesan over the top.
If you wish to decorate with zucchini and mushrooms, slice the zucchini and mushrooms finely and sauté until tender. Arrange over the frittata.
Bake in a moderate oven for 20-30 minutes or until golden-brown. Sprinkle some chopped parsley on top.
Tastes very good the next day also.
This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.
and also part of the Food Trip Friday meme.
Definitely one to try out...
ReplyDeleteoooooh, sounds and looks so delicious!
ReplyDeleteappreciate much your sharing and linking over at Food Friday, Nick
In the recipes folder!
ReplyDeleteLooks delicious, Nick. Asparagus is one of my favorite vegetables too. When it appears here, I know that it's spring. Nothing like the very FIRST asparagus of the season.
ReplyDeleteThe moon is so beautiful and bright tonight! Happy Moon festival.
ReplyDelete