How to Make FRITTATA Like an Italian (Moist and Full of Flavours)

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds flavor without dairy, while cottage cheese is a budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is a cost-effective alternative.

Turn the oven on to 180 degrees Celsius.

Cut the ends off the asparagus and slice them into small circles.

Heat 4-5 tablespoons of extra virgin olive oil in a non-stick pan.

Add the asparagus to the pan and cook for about 10 minutes, stirring occasionally until soft.

While the asparagus cooks, crack 6 eggs into a bowl.

Add a pinch of salt and a generous amount of black pepper to the eggs.

Whisk the eggs until combined, using an electric whisk or fork.

Add the pecorino cheese, milk, and chopped parsley to the egg mixture and mix well.

Once the asparagus is cooked, remove it from the pan and drain excess olive oil if necessary.

Mix the cooked asparagus back into the egg mixture.

Pour the egg and asparagus mixture back into the hot pan on medium-high heat.

Wait about 2 minutes until bubbles start forming around the edges of the frittata.

Once the edges are cooking, place the pan in the oven for about 10 minutes until the top is not runny anymore.

After baking, carefully remove the pan from the oven using an oven mitt or kitchen towel.

Place a flat plate on top of the frittata and flip it over to serve.

Return the frittata to the pan to cook the bottom for another minute or two if desired.

Serve the frittata warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens