Organic Italian Frittata With Asparagus

Name: Organic Italian Frittata With Asparagus
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

Carolyn Menyes|April 12, 2017 3:35 pm EST

3.8 (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

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

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.