Asparagus and red onion frittata
This is a great brunch dish with a fresh salad. I like to finely chop most of the asparagus to get their full flavour out and leave just a few ones whole for decoration. The red onion marries perfectly with the cheese and mustard filling. It is best eaten warm rather than hot. Serves: 4-6 Preparation: 5 minutes Cooking: 25 minutes
INGREDIENTS
2 tbsp extra-virgin olive oil 1 red onion, finely sliced 200g asparagus tips 6 eggs 2 tbsp crème fraîche or milk 1 tsp sweet smoked paprika 1 tbsp French mustard 50g grated cheddar cheese 2 tbsp parmesan cheese Sea salt and freshly ground black pepper
METHOD
Preheat the oven to 200°C and line the base of a 25cm round tart dish with parchment paper.
Heat the oil in a nonstick frying pan and when hot add the onion. Leave to cook covered over low-medium heat, stirring occasionally, for 5 minutes.
Meanwhile, wash the asparagus tips and put them in a shallow bowl with a pinch of salt. Add boiling water on top, cover and after 2 minutes drain and pass the asparagus under cold water.
Rub 5 - 6 whole asparagus tips with oil and keep to one side. Finely slice the rest of the asparagus tips and add them to the onion. Add a pinch of salt and pepper and cook uncovered over medium heat for 5 minutes stirring occasionally.
In a bowl, gently beat the eggs and add the crème fraîche or milk, smoked paprika, mustard, the cheeses and a generous pinch of salt and pepper. Add ¾ of the cooked onion and asparagus mixture to the beaten egg mixture and stir well.
Pour in the egg mixture into the baking dish then scatter the remaining red onion and asparagus mixture over the top with the whole asparagus tips. This will give a lovely vivid colour to the frittata.
Bake in the hot oven for 12 minutes until set and switch on the grill. When the frittata has set flash it under the hot grill for a couple of minutes until golden.
Leave to cool for 10 minutes and serve warm. cookingforthesoul.com