Asparagus Fritaja

Ingredients

• 500g (1.1 lb) asparagus, trimmed and cut into 2-inch pieces 500g (1.1 lb) asparagus, trimmed and cut into 2-inch pieces
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 6 large eggs 6 large eggs
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 16g, 4g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 14g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Heat olive oil in a large non-stick skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
3. 3.
   Add the asparagus pieces to the skillet and cook for about 5 minutes, until they are tender-crisp.
4. 4.
   In a bowl, beat the eggs and season with salt and pepper.
5. 5.
   Pour the beaten eggs over the asparagus mixture in the skillet.
6. 6.
   Sprinkle the chopped parsley and dill over the eggs.
7. 7.
   Cook the fritaja on medium-low heat for about 8-10 minutes, or until the eggs are set.
8. 8.
   Gently slide a spatula around the edges of the skillet to loosen the fritaja.
9. 9.
   Carefully flip the fritaja onto a plate or serving platter.
10. 10.
    Cut into wedges and serve hot.

Treat your ingredients with care...

• Asparagus — Choose fresh asparagus with firm stalks and closed tips. Trim the tough ends before cutting into pieces.
• Eggs — Use large eggs for the best texture and flavor. Beat them well to ensure a fluffy fritaja.

Tips & Tricks

• For a creamier texture, you can add a splash of milk or cream to the beaten eggs.
• Feel free to customize the herbs according to your preference. Basil or chives can be used as alternatives or in addition to parsley and dill.
• Serve the fritaja with a dollop of sour cream or Greek yogurt for added richness.
• Experiment with different cheeses such as feta or Parmesan for extra flavor.
• Leftover fritaja can be refrigerated and enjoyed cold or reheated the next day.

Serving advice

Serve the Asparagus Fritaja hot, either as a main dish or as part of a brunch spread. Cut it into wedges and garnish with additional fresh herbs for an appealing presentation.

Presentation advice

To enhance the presentation, arrange a few cooked asparagus spears on top of the fritaja before serving. This adds visual appeal and showcases the star ingredient of the dish.