Holidays Easter

Organic Italian Frittata With Asparagus

Organic Italian Frittata With Asparagus
3.8 from 4 ratings
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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.
Servings
4
servings
Frittata
Ingredients
  • 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 tablespoon 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
Directions
  1. Grind the coriander seeds, cumin seeds, black pepper and sea salt in a mortar and pestle. Set aside.
  2. 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.
  3. Gently slice the asparagus spears in half.
  4. Heat the olive oil gently in a fry pan and add onions and garlic. Sauté until translucent.
  5. Add in the bell pepper, asparagus, tomato paste, tomato, and zucchini. Stir for 5 minutes.
  6. 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.
  7. Using a tablespoon, place dots of ricotta on top of egg mixture.
  8. 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.
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