4 ratings

Organic Italian Frittata with Asparagus

Serve with a green salad and good quality sourdough for breakfast, lunch, or dinner


This delicious veggie-packed frittata uses fresh spring vegetables, creating a flavorful Easter brunch dish.

This recipe is courtesy of Pete and Gerry’s Organic Eggs.



  • 1 small onion, diced finely
  • 2 garlic cloves, mixed to a paste
  • 1 small red bell pepper, sliced very finely
  • 1 bunch asparagus
  • 1/2 bunch parsley, washed and picked
  • Sea salt and pepper, to taste
  • 1 tomato, chopped roughly
  • 1 Tablespoon tomato paste
  • 3 Tablespoons organic extra virgin olive oil, preferably Atlantic Organic
  • 8 organic eggs, preferably Pete and Gerry’s Organic Eggs
  • 1 small tub ricotta
  • 1 Teaspoon coriander seeds
  • 1 Teaspoon cumin seeds
  • 1/2 Teaspoon black peppercorns
  • 1/2 Teaspoon sea salt


Grind the coriander seeds, cumin seeds, black pepper and sea salt in a mortar and pestle. Set aside.

Fill a saucepan with boiling hot water almost to the top and put in the asparagus. Blanch quickly for 2 minutes and remove and refresh with cold water.

Gently slice the asparagus spears in half.

Heat the olive oil gently in a fry pan and add onions and garlic. Sauté until translucent.

Add in the bell pepper, asparagus, tomato paste, tomato, and zucchini. Stir for 5 minutes.

Whisk the eggs in a bowl and season with sea salt and pepper. Add the parsley to the eggs and slowly pour into the fry pan coating the whole pan.

Using a tablespoon, place dots of ricotta on top of egg mixture.

When the base is cooked, sprinkle the fresh spice mix and a splash of olive oil and put the fry pan under the grill for 5 minutes to cook the top of the frittata until golden.