Spring Frittata with a Salad of Shaved Asparagus and Grana Padano

Frittata pic 1

This dish makes a great breakfast, lunch or light dinner. I added a few potatoes to have a bit more sustenance. Every time the word sustenance comes to mind, it reminds me of the first Thor movie (Nerd Alert!). In the movie, Thor says he needs sustenance because his mortal form is growing weak. My hubby and I always joke about it. Whenever one of us is hungry, we say: “I need sustenance” in a commanding voice. It is just something that stuck with us.

Even though most people cook their asparagus before they eat them, you can also just eat them raw. In this salad, I prepared them raw but you can also sauté them in a pan.

Frittata pic 2

This recipe is enough for a 23cm skillet and serves 4.

frittata pic 3

Ingredients:

For the Frittata:

4 small potatoes, (boiled, peeled and diced)

10 radishes, sliced into quarters

1 yellow zucchini, chopped

½ cup of frozen peas

9 eggs, beaten

¼ cup of milk

1 teaspoon of Worcestershire sauce

Pinch of cayenne

Salt

Pepper

Olive oil

For the salad:

1 bunch of asparagus

30grs of Grana Padano, shaved

Juice of ½ a lemon

3 tablespoons of olive oil

Salt

Pepper

 

Preheat the oven to 180C/350F.

Boil the potatoes until tender, peel them and dice them. Chop the radishes and zucchini.

In a medium bowl, beat the eggs and whisk in the milk, Worcestershire sauce, cayenne, salt and pepper. Set aside.

Over medium heat, add 2 tablespoons of olive oil to a cast iron skillet. Add the zucchini and radishes. Cook for about 4 minutes. Then add the boiled potatoes and frozen peas. Season with salt and pepper. Stir so everything is mixed. Pour the egg mixture and let it cook for another 4 minutes without stirring. Then transfer the skillet to the pre-heated oven. Bake for 15 minutes.

While the frittata is in the oven, start preparing the salad. Wash the asparagus and snap off the hard ends. Then shave each asparagus into thin ribbons using a potato peeler, cheese slicer or mandolin.

Frittata pic 4

Shave the Grana Padano.

To make the dressing, just place all of the ingredients in a jar, close it and shake it.

Place the shave asparagus on a plate; add the shaved Grana Padano and the dressing. Mix well.

Once the frittata is cooked, slice it into 4 pieces and serve with some of the salad on top.

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