Hello, chefs! π
After two months, it's now the right time to post something about food.
I have a dish for which I came up with the name :)
In our country, this dish is called 'frtalja' or frittata. It's a common one here. It's made of whisked eggs, similar to an omelet but slightly different.
Unlike omelets, which are usually thin and pure, frittatas are thicker and offer a canvas for creativity. They can be mixed with various spices, herbs, vegetables, or pieces of meat, allowing you to experiment with whatever ingredients you have.
Frittasparagus, as the name suggests, is a frittata with asparagus. It is a delicious and healthy spring vegetable if you are unfamiliar with asparagus.
I have planted it in my field for about six years, and it produces pretty well each spring season.
Although the asparagus season has passed, they are still growing individually. Three weeks ago, when we went on holiday, we picked them one last time and took them with us. They will be enough for one breakfast or lunch.
So, I prepared this dish at sea in the summer kitchen. It's simple; you only need a few ingredients to prepare it. Serves four people.
- one bunch of asparagus, 30 decagrams is enough; of course, more is fine
- a few onions and garlic
- 5 eggs
- spices of your choice: I had thyme and curry powder
- salt and pepper
- a couple of tablespoons of oil, olive oil is the tastiest
First, I chopped the onion and garlic into small pieces.
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I put the chopped onion and garlic in a pan.
The next step is to slice the asparagus. The lower part of the asparagus is usually woody and needs to be discarded. I cut what is left into small pieces.
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Eggs are next.
I had five eggs. Four would be enough for 4 people, but you can have more. Add the spices to the eggs and season with salt and pepper.
Some people also add a tablespoon or two of plain wheat flour to the frittata, but I didn't. Without flour, the frittata is juicier and more tender.
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Now, everything is ready for baking. The onions, garlic, and asparagus are chopped, and the eggs and spices are well scrambled.
Add a couple of tablespoons of oil to the pan with the chopped onion and garlic, and fry the onion and garlic over low heat for a few minutes.
We want them to soften and turn glassy, not caramelized.
After a few minutes of roasting, add the asparagus pieces.
Asparagus can also be eaten raw, so it must be heated to keep it nice and crispy.
Roast for a minute or so, stirring as you go.
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Add the scrambled eggs to the pan with the fried onions and asparagus and continue frying over low heat.
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After a few minutes of frying on low heat, the eggs will turn golden, and the dish is ready.
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The only thing remaining is to serve.
It can be enjoyed on its own or paired with bread.
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We ate it all, there was nothing left :)
Thank you for your attention.
Latest (this year) recipes: Like Caesar's salad, Roasted And Stuffed Pumpkin, Stewed Turnip With Mushrooms.
You can also find some interesting recipes in my older cooking ventures :)
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