The All Day Egg

Italian Frittata with Asparagus

Ingredients

  • 1 small brown onion, diced finely
  • 2 garlic cloves, mixed to a paste
  • 1 small red capsicum, sliced very finely
  • 1 bunch asparagus
  • 1/2 bunch parsley, washed and picked
  • Sea salt and pepper to season
  • 1 tomato, chopped roughly
  • 1 tablespoon tomato paste
  • 3 tablespoons Atlantic Organic extra virgin olive oil
  • 4 Duck Eggs
  • 1 small tub ricotta
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black pepper corns and sea salt

STEP 1

Grind the coriander seeds, cumin seeds, black pepper and sea salt in a mortar and pestle. Set aside.

STEP 2

Fill a saucepan with boiling hot water almost to the top and put in the asparagus. Blanch quickly for 2 minutes and remove and refresh with cold water. Gently slice the asparagus spears in half.

STEP 3

Heat the olive oil gently in a fry pan and add onions and garlic. Sauté until translucent.

STEP 4

Add in the red capsicum, asparagus, tomato paste, tomato and zucchini. Stir for 5 minutes.

STEP 5

Whisk the eggs in a bowl and season with sea salt and pepper.

STEP 6

Add the parsley and then slowly pour into the fry pan coating the whole pan.

STEP 7

Using a tablespoon place dots of ricotta on top of egg mixture.

STEP 8

When the base is cooked, sprinkle the fresh spice mix and a splash of olive oil and put the fry pan under the grill for 5 minutes to cook the top of the frittata until golden.