I’m not so much of a breakfast person. But once in a while, especially on a weekend I like to go slow and prepare myself something more elaborate and hearty. Over the past weekend as I browsed through the River Café Cookbook (which I got at 80% discount at a local sale! :D), I came across this gorgeous Mint and Asparagus Frittata recipe. I added in some button mushrooms for good measure and the Frittata was ready in a snap.
It’d be good sandwiched in a crusty bread but I enjoyed eating it all by itself as well.
Asparagus, Mint and Mushroom Frittata
Yield: 3 servings
Adapted from: The Rive Café Cook Book
Yield: 3 servings
Adapted from: The Rive Café Cook Book
4 eggs
25g / 1oz. Parmesan cheese
2 tbsp mint, chopped
100g/ 4oz. asparagus
50g / 2 oz. button mushrooms, cut into chunks
3 tbsp extra virgin olive oil
Salt
Pepper
- Chop off the woody ends of the asparagus and blanch in very hot water for a couple of minutes and then refresh. Sprinkle some salt and freshly ground pepper. Set aside.
- Lightly beat the eggs in a bowl.
- Add salt, Parmesan and mint.
- In an oven proof pan, heat the oil till it’s very hot. Pour in the egg mixture and keep tilting till the egg in the pan is evenly distributed.
- While it’s still runny, throw in the mushrooms and arrange the asparagus atop the egg mixture. Let it cook for a minute or two.
- Now, slip the hot pan into a preheated oven at 200°C/400°F until the top is well set and slightly golden.
- Transfer to a plate. Chop into wedges and serve with your favorite crusty bread!
What I really loved about the Frittata was how flavourful it was. Even when I took some leftover for lunch to work, I was hit by the aroma of the asparagus as opposed to an eggy smell that is quite expected. I absolutely loved this – now that I realise how awfully simple this is to make, I’m going to try different combinations each time around.