Wild Asparagus Frittata – Italian Omelet
wild asparagus frittata and onions
In Cilento it is the queen of the omelette: the frittata with wild asparagus. In the period in which asparagine begins to sprout, frittata is the first recipe that is prepared in the kitchen: “Basta nù sparse, ten eggs, na pezza re caso e ma ma a frittata” (Just one asparagus, ten eggs, a form of cheese and we made the frittata). Nonna Claudia is also a passionate asparagus hunter and is almost a race for those who first manage to find the precious wild ingredient to be able to say that they have already prepared the first frittata of the season. The frittata with wild asparagus is in fact a real delicacy; excellent also cold. It is ideal for stuffing sandwiches to take on trips out of town or to enrich buffet delicacies and aperitifs.
- 1 bunch of wild asparagus
- 1 green onion
- 4 whole eggs
- 100g grated goat cheese
- 50 ml extra virgin olive oil
- 1 pinch of salt
Wash, dry and chop the asparagus with your hands, starting from the top and then reaching the most leathery part
Clean and wash the onion, cut it in half and chop everything, even the tail, with the carving knife or the crescent
Fry lightly with 30 ml of olive oil, onion and asparagus. Then cook 10 minutes on moderate heat
In a bowl, break the eggs and fray them with a fork
Heat the pan with the remaining oil, then pour everything in the center
Mix the omelette with a spatula a couple of times, when the egg begins to thicken, do not touch it anymore
- It is recommended to always use fresh onion, the one with the green tail, but if, if not equipped, use shallots, they have a more delicate flavor than onions.
- If you don’t like goat cheese, you can also use parmesan.
- The ideal cheese is the half-seasoned goat cheese because it is tastier and does not have the classic strong smell.
- It can be kept for a few days in the fridge
- Carving knife or mezzaluna knife
- Silicone Spatula
- Cooking pan
- Chopping board