After making my first frittata, I stared at it and couldn’t help asking: ”Should it be thicker?”. The second time I made it, I wanted to make a thicker one so I added a few extra eggs, I was so happy with my frittata but couldn’t help thinking that it resembled a Spanish omelette. One day, an Italian friend called over and discovered what I was doing to this Asparagus Frittata. He said quite seriously that a frittata is not a Spanish omelette or a French quiche. To help me better understand the difference he said: a frittata is a regular omelette but bigger and with added toppings which makes it different to a Spanish omelette or French quiche and gives it its unique taste. After that I have been working on some frittata recipes to show him I’ve learnt my lesson 😉
I wanted to give the frittata a special touch so I decided to add some asparagus and the radish. As you can see we didn’t forget our veggies. I just discovered how tasty roasted radish are, give them a try in this Asparagus frittata!
Now; it’s your turn! One frittata makes several portions so you can enjoy seconds or even thirds 😉 I hope you can forgive me for trying to turn frittata into a Spanish omelette.
Why we love this Asparagus Frittata with Radish? It's delicious, healthy and ready in less than 30'.
- 6 eggs
- 1/3 cup milk or nut milk
- 1/3 tsp ground pepper
- 1/2 tsp salt
- 1 Tbsp olive oil
- 2 spring onions finely chopped
- 2 cups fresh spinach, washed and chopped
- 8 asparagus chopped in to 1cm pieces
- 5-8 radishes, very finely sliced
Beat the eggs with salt and pepper, then add the milk and mix together.
Pre-heat the oven to 180º.
Sauté the onion, the spinach and the asparagus with 1 Tbsp of oil over a medium heat for 10' (use a saucepan that you can transfer to the oven if possible. Transfer the veggies to a plate and set aside for later).
Use the same saucepan, add the beaten eggs and cook for 2' stirring continuously to help them to set a little. Then add the veggies on top and allow to cook for 2' to allow the base of the frittata to set.
Transfer the pan to the oven and leave to roast for 5-8' or until nicely caramelised. If your saucepan has a plastic handle don't put it in the oven. Transfer the frittata carefully to a round baking dish and put it in the oven. Enjoy!
*If your frittata rises in the oven don't worry once you take it out, prick it with a fork and it will return to its normal size.
Let me know how it turns out for you! I hope to see photos of your creation on Instagram with the hastag #shoothecook