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A Weekday Menu Recipe

Asparagus Frittata    Veg HT MC 30mins

Serves 4     Hot Vegetarian Vegetables   Main Course   Gluten Wheat Free

60ml/2fl.oz. Olive Oil
225g/8oz Fresh Asparagus, cut into 5cm/2-inch lengths
1 large Onion, thinly sliced
8 Eggs
75g/3oz Romano Cheese, grated
Salt and Pepper
175g/6oz Mozzarella Cheese, shredded


1. Heat the oil in a large frying pan, add the onion and asparagus and sauté gently, stirring from time to time, for 10 minutes until the onions are soft and golden but not too brown.

2. Meanwhile, beat the eggs well, add the Romano cheese, salt and pepper and mix well.

3. Raise the heat under the frying pan then pour the egg mixture over the vegetables, moving it around so the mixture seeps through and under the vegetables, and cook for about 5 minutes or until the eggs are mostly set.

4. Preheat the grill to hot.  Place the pan under the grill and cook for 2 minutes, then sprinkle with the mozzarella and continue to grill for a further 2 minutes until the cheese has melted and is golden. Serve immediately or allow to cool at room temperature.

Serving Suggestions :


Grilled Tomatoes,  Green salad,  French Bread


Glazed Balsamic Peaches


More Frittata Recipes  |  More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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