Spring is taking hold so I thought I’d make something to celebrate, an egg pie with tender, thin asparagus.
Actually “La Squadra”, is gathering at my house for lunch. My Rome and Naples traveling companions and I need to finish planning our final week in Campania next month.
The frittata is part of my antipasti course, along with buffalo mozzarella from Campania and thinly sliced cappocolo cured locally. We could be in either Roma or Napoli. This spring egg pie is popular in both cities. It’s popular with me too.
Don’t be intimidated. Making a frittata is not that hard. You can watch me making a frittata. If you don’t want to flip the frittata just finish it in the oven.
Frittata is a tasty antipasto or serve it with a salad and it’s lunch.
The golden frittata crust is nutty. The parmigiano perks up the tender, moist interior. The grassy, sweet asparagus scream spring has arrived.
- 1 pound asparagus
- 1 tablespoon water
- 5 extra large eggs
- ¼ cup grated parmigiano reggiano
- 3 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper to taste
- Snap off the tough end of the asparagus spear. You should be left with the tender top. If the skin seems tough, peel it.
- Cut off the tips and cut the tip in half. Set aside.
- Cut the asparagus spear on the diagonal into 1-inch slices.
- Put a 10-inch saute pan over medium-high heat.
- Add a tablespoon of olive oil to the pan.
- Add the asparagus spear slices (not the tips) and saute for 2 minutes.
- Add a tablespoon of water, reduce heat to medium-low.
- Cover and cook until the asparagus is tender, about 2 minutes.
- Take the asparagus out of the pan with a slotted spoon and set aside.
- Add 1 tablespoon of olive oil to the pan and swirl it around to coat the side of the pan.
- Return to medium heat and when the oil is hot add the asparagus tips. Cook until tender, about 2 minutes, stirring occasionally.
- Return the asparagus stalk slices to the pan.
- Add the last tablespoon of olive oil to the pan.
- Stir the asparagus to coast with the oil.
- Spread the slices evenly over the bottom of the pan.
- Whisk the eggs in a bowl.
- Add the grated parmigiano reggiano and salt and pepper to taste.
- Mix everything together well.
- Pour the egg mixture over the asparagus in the pan.
- Cook over medium-low heat until the frittata is set. Run a spatula around and under the frittata to make sure it moves freely.
- Place a plate over the pan and flip the pan so the frittata ends up on the plate.
- Slide the frittata back in the pan.
- Finish cooking the frittata until it is solid.
- (If you don’t want the flip the frittata, finish cooking it in a 375 degree oven until the top sets and browns.
- Slide the frittata onto a serving plate and serve immediately or at room temperature.