FRITTATA DI ASPARAGI PUGLIESE | Semplicissima e velocissima| Al forno

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used to reduce calories while maintaining moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can be a vegan alternative, though it alters texture.

Wash the asparagus and break them at the point where they snap to remove the hard part at the end.

Save the hard parts for making risotto later.

Cut the asparagus into pieces about 3 cm long and leave some longer tips for decoration.

Chop half a white onion and sauté it in a pan with 3 tablespoons of extra virgin olive oil until softened.

Add the asparagus to the pan and season them, then add half a ladle of hot water and cover to cook for 4 minutes.

Remove the lid and let the asparagus cool.

Chop half a clove of garlic and some parsley.

In a mixing bowl, break the eggs and add the wholemeal bread crumbs, grated cheese, pepper, chopped parsley, and garlic.

Preheat the oven to 180 degrees Celsius (static).

Grease a cast iron pan with oil and line it with baking paper.

Add breadcrumbs to the greased baking paper.

Pour half of the egg mixture into the pan, then add sliced smoked cheese on top.

Pour the remaining egg mixture over the cheese and arrange the reserved asparagus tips on top.

Drizzle a little extra virgin olive oil and sprinkle more breadcrumbs on top.

Bake in the oven for 30 minutes at 180 degrees Celsius (static).

Remove from the oven when golden brown and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens