asparagus frittata

as many of you maybe aware, i dont care for eggs. but suddenly there was 8 and they had to be used. the line “ill use them, i promise” gets bandied about way too much these days. so i thought and thought and for a long time, all i could come up with is “i dont like eggs”. but then i realised this isnt about me, this is about eggs. and an opportunity to cook. and learn new things. and add to my ever expanding list of reasons why i dont like eggs. snow will testify to this (following the great egg and lettuce sandwich incident of 1997) who has, on many occasions, spoken of this ardent distaste to disinterested parties. so here it is…my first and, save for some great unforseen egg influx, last foray into the world of eggs.


8 eggs

1 knob of butter (dont snow, its infantile)

salt & pepper

1 shallot finely chopped

1 bunch small asparagus

goats cheese


first cook the asparagus in a little butter with salt and pepper until softened but still retaining bite (oh what a wanker ive become). remove from heat and put on a plate for photographing if you have a blog. set aside if you dont…if you look, most of you will find that you dont.

beat eggs with some sea salt and black pepper and throw in a handful of parmesan. heat oil and butter in an oven proof frying pan (or one which is not oven proof in anyway and hope for the best). sweat the shallots for a few minutes until soft. add eggs and cook for 3-4 minutes until set on the bottom. while this is happening lay the asparagus out on top in whichever way you like and dot (it gets worse) with goats cheese and finally sprinkle with parmesan. then put under the grill for another 5 minutes and bake until golden.


2 Responses to “asparagus frittata”

  1. 1 matthieu March 25, 2010 at 12:46 pm

    this was very yummy, proving the point that even with crap frypans and inner city eggs a fantastic lady can create wonderous things, what i can eat.
    as we say in france – tout directions pan du fry

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