Whether you consider breakfast for dinner better than, well, breakfast for breakfast, like I do most days. Then Frittata is or must be a regular in your eggs-for-everything line up. I like mine thin, as opposed to the frittata's beefier cousin, the Tortilla Español. The frittata is quick, lite, and versatile as a blank slate for any season. For it's simplicity, it has a way of still impressing your friends at a picnic, brunch or last minute dinner party.
Right now the white and green asparagus are impressing the pants off me here in Switzerland. My experience with white asparagus in the past was never this tender and flavorful, or the season seemingly this long. Spring here has made the transition from an agricultural abundant California life very easy to digest, as the spring farm stands have my husband pulling the car over every 20 minutes on a drive out of the village. All payments with the honor system, I'd like to add. It is enriching to see small acts of silent trust in the world again.
After a morning of farm stand hopping and a copious dose of much needed Swiss sunshine, we came home for a picnic in the backyard. A quick white asparagus frittata, topped with spicy arugula salad and shaved pecorino was exactly what we needed. On the side, we finished up the Austrian wild deer salami I brought back from being in Vienna for work. That and the sourdough I found which had a 36 hour ferment from an ancient sourdough starter (insert heart eyes) and a hefty chunk of Gruyere.
White Asparagus Frittata
note: Do know that I leave room for intuitive instruction and amounts in my recipes. A place to play and feel for your food and not to be stuck with an exact process that will make or break it. Freely change out the vegetables for others of your choice; zucchini, broccoli, spinach, bell pepper, etc.
- 5 eggs, whisked
- 6 medium or small white asparagus, not the double-wide ones
- 2 spring onions, or 1 med shallot, chopped
- 1/2 red chili, seeded or not, finely chopped
- 4 T olive oil, separated
- plenty of salt and pepper
- 2 handfuls of arugula
- 8 cherry tomatoes
- 1 T red wine vinegar, or vinegar of your choice
- pecorino or parmesan, amount to your liking, shaved
Peel the stems of the white asparagus if need be (if young and small, I don't peel). Slice at an angle 1/8 to 1/4 inch thick. You can really slice how ever you like, this cut is always more instinctual for me. Heat up 2 T olive oil in an 8" nonstick skillet. Your welcome to use a smaller sized pan, just note that your frittata will be thicker and will need to be flipped and cooked longer.
Add your asparagus, spring onion and red chile to the hot oil and turn down the heat to medium. Stir to take the raw edge off the vegetables, then distribute the mixed veg around the pan. Pour the whisked eggs over the vegetables, season with salt and pepper and turn the heat down a bit more to med-low and cover with a lid.
While the frittata cooks, add the vinegar, remaining oil and some salt and pepper to the bottom of a medium bowl and whisk to combine. add sliced cherry tomatoes, arugula and shaved pecorino (i use a vegetable peeler) to the bowl and toss to combine.
After about 7 or 8 minutes, check the frittata. It should be cooked on the top just by the steam and golden on the bottom. Loosen up the sides with a spatula, and shake the pan to to be sure the whole frittata is detached from the pan. Place a cutting board or round platter over the pan ann with your right hand (if your right handed, that is) flat on the bottom of the board, and the left hand on the handle of the pan. With one swift motion, FLIP the frittata onto the board. I like to cut the frittata into portions next, before adding the salad. Top the round frittata with your salad and a few extra shavings of pecorino, maybe an extra sprinkle of salt (I like Maldon finishing salt).
Enjoy your picnics before the spring rain comes!