Spring Vegetable Frittata

Photo © Anne-Marie Minhall

Spring has been taking its time to make its presence felt. In my manor, anyway.

My heart swelled though when I spotted the fat new season English asparagus a couple of days ago.

I was careful not to be too greedy with how many bunches I put in the basket.

Are you aware that this 'sparrow grass' as it is sometimes called can also be male or female?

No, me neither.

https://www.rhs.org.uk/vegetables/asparagus/grow-your-own

One evening this week, after work, my mind turned to using some asparagus together with some early, thin & new carrots in a frittata.

This is how it lined up. So quick, too. Rewarding & nourishing.

For two or one with leftovers

3 Asparagus Spears cut into short lengths

4 Spring Carrots thinly sliced

1 Red Chilli ditto

1 Garlic Clove ditto

Butter thick slice

Rapeseed Oil 2 tbsp

3 Eggs lightly beaten

Cheddar Cheese handful grated

Parsley handful chopped

Melt the butter in a nonstick frying pan before adding the oil

Add the carrots & the asparagus & cook over a moderate heat for around 7-10 minutes before the chilli & garlic go in

To the beaten eggs add some seasoning, the cheese and most of the parsley

Pour the mixture into the pan covering everything

On a gentler heat cook the eggs until they're slightly set around the edges & base

Get the grill on

Some last bits of grated cheese on top of the eggs & vegetables before the pan goes under the grill for just a few minutes until the egg mixture is slightly set, still a bit wobbly

Give it a minute or so before slicing

I really enjoyed this warm seasonal treat on an April evening.

Happy too that there were leftovers for breakfast.

AMM