Asparagus Frittata That Tastes Like Italy

By Vincenzo's Plate · 25 min

Ingredients

Instructions

1. Preheat the oven to 180°C (356°F), fan forced.
2. Whisk the eggs in a large bowl until smooth, airy and fully combined.
3. Season with a pinch of salt and pepper, add 3 tablespoons of grated pecorino and whisk again.
4. Fold in the thawed spinach, squeezed to remove excess water, and any other fillings. If you want a softer texture, add the milk and mix gently.
5. Heat a non-stick frying pan over medium heat, drizzle in 3–4 tablespoons of olive oil, and warm it for about 1 minute.
6. Pour in the egg mixture, then quickly spread the spinach and fillings evenly across the pan.
7. Cook until the edges begin to set and lightly pull away from the sides.
8. Bake for 5 minutes, or until the top is just set with a slight jiggle in the centre.
9. Remove from the oven, flip the frittata onto a plate and slide it back into the pan, uncooked side down.
10. Return to medium heat for about 2 minutes, shaking the pan occasionally, until the underside is golden. Serve immediately.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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