Recipe: Parmesan and asparagus frittata

Today I’m cooking a perfect light, summer dish. I love a frittata – so easy to make and often with whatever I have in the house, avoiding any waste. It can all be thrown into one pan to produce a taste sensation.

I was inspired by the fantastic Italian cheeses I received from Vorrei so decided to use their aged mountain Parmesan to make this dish.

Vorrei sells a range of fabulous Italian cheeses sourced from small producers across Italy. They also sell pretty much all things Italian, from chocolates, rice, pasta and pasta sauces to different oils and balsamic vinegar. You can find out more about their delightful selection of carefully selected products at vorrei.co.uk

The fabulous selection of Italian cheeses from Vorrei

The fabulous selection of Italian cheeses from Vorrei

PARMESAN, ASPARAGUS AND HAM FRITTATA

Serves 4

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Straight out of then oven and all ready for slicing

12 thin asparagus spears

A knob of butter

6 eggs

A splash of milk

6 tbsps grated Parmesan

120g shredded ham hock or chopped ham

Salt and pepper, to season

1 tbsp olive oil

1 onion, peeled and finely chopped

Melt the butter in the frying pan and fry the asparagus for about 10 mins until softened and browned.

Whisk together the eggs, milk, Parmesan, salt and pepper.

Heat the olive oil in an ovenproof frying pan and fry the onion until softened.

Pour in the egg mixture and layer the asparagus evenly throughout.

Cook on medium heat until the bottom is well set (about 15 mins), keeping a close eye on it so it doesn’t burn and turning down the temperature if it seems to be cooking too fiercely.

Place the pan under a medium grill for about 10 mins until the top is set and slightly browned.

Serve with a fresh green salad for a delightful, light summer dinner.

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The beautiful asparagus bubbles away in the butter

MY TOP TIPS

To prepare the asparagus, grip it firmly and bend. The end should easily break off, leaving the section of the spear you can cook.

I like to use the thinner spears as they are easy to bite into when they’re in the frittata.

Experiment with different vegetables. Peppers, peas, broad beans, spring onions all work well.

If you’re vegetarian, just leave out the ham, it still tastes fabulous.

I like to fry the asparagus rather than boil it as it adds a lovely buttery flavour to the mix.

If you’re feeling indulgent, add a few tablespoons of cream to the egg mix.

Frittata is also delicious cold and it’s very portable. Simply wrap up a generous slice for a packed lunch.

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