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Frittata di Asparagi Selvatici

A Sardinian wild asparagus frittata with eggs, pecorino, olive oil, and tender spring shoots.

Vegetarian Gluten-Free Nut-Free
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Prep 15 min
Cook 15 min
Total 30 min
Servings 4
Difficulty Easy

Ingredients

Vegetables

Eggs

Cheese

Cooking

Seasoning

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Instructions

  1. Wash the asparagus well and trim away the tough base so only the tender stalk and tips remain.

  2. Warm 3 tablespoons of olive oil in a wide pan, add the asparagus, cover, and cook gently for about 3 minutes.

  3. Separate the eggs. Beat the yolks lightly and whisk the whites only until loose and airy, not stiff.

  4. Fold the whites into the yolks, then add the salt and grated pecorino.

  5. Stir the warm asparagus into the eggs.

  6. Pour 2 tablespoons of olive oil into the same pan, add the mixture, cover, and cook over very low heat for about 7 minutes until the bottom is golden and the edges pull away cleanly.

  7. Finish the top under the lid until just set, then serve warm or at room temperature.

Storage & Meal Prep

Good warm or at room temperature. It also works cold in bread the next day.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Cheese
Pecorino Romano
70 g
Eggs
Egg (Large, Whole, Raw)
200 g
Vegetables
Asparagus
300 g
Oils & Fats
Extra Virgin Olive Oil
67 g

Per Serving

303kcalCalories
14gProtein
4gCarbs
26gFat
2gFiber
Sodium
283mg12% DV
Potassium
237mg5% DV
Calcium
253mg19% DV
Iron
2.7mg15% DV
Magnesium
24mg6% DV
Vitamin C
4.2mg5% DV
Vitamin A
151µg17% DV
Vitamin K
41.8µg35% DV
Folate
64µg16% DV
Asparagus
Egg (Large, Whole, Raw)
Pecorino Romano
Extra Virgin Olive Oil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Frittata di Asparagi Selvatici belongs on the Sardinian home table. I build it around wild asparagus, eggs, and pecorino.

I wash the asparagus well and trim away the tough base so only the tender stalk and tips remain. I warm 3 tablespoons of olive oil in a wide pan, add the asparagus, cover, and cook gently for about 3 minutes.

I pour 2 tablespoons of olive oil into the same pan, add the mixture, cover, and cook over very low heat for about 7 minutes until the bottom is golden and the edges pull away cleanly. I finish the top under the lid until just set, then serve warm or at room temperature.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide