Asparagus and thyme frittata

Asparagus and thyme frittata. Photo by Peter McIntosh.
Asparagus and thyme frittata. Photo by Peter McIntosh.
Frittata is quite simply an Italian omelette, quick to prepare and great for lunch or as a light dinner. The secret of a good frittata is to make it thinner rather than thicker, and to slightly undercook it.

Asparagus and thyme frittata
Serves 2
10 spears asparagus, ends snapped off
4 large eggs
1 tsp fresh marjoram leaves, roughly chopped
Salt and freshly ground pepper
1 Tbsp butter
50g grated parmesan cheese
2 Tbsp creme fraiche
Olive oil

Break the eggs in a bowl and lightly beat, season with salt and pepper.

Heat 2 tablespoons of oil in a large 18-20cm oven-proof frypan. Add the asparagus and cook over a moderate heat until the asparagus starts to lightly colour. Sprinkle over half the marjoram and a light sprinkle of salt and pepper. Remove the asparagus and set aside.

Wipe out the pan with a paper towel and bring back to a moderate-high heat with 2 tablespoons of olive oil and the butter, tilting the pan to cover the surface. When the butter starts to froth, add the egg mixture and almost immediately add the creme fraiche. Push the mixture carefully from the outside of the pan into the centre using a wooden spoon.

When you see the frittata beginning to set, leave it alone so it forms a base. Arrange the asparagus, remaining marjoram, parmesan and a sprinkle of seasoning on the top. Drizzle over a little olive oil and place in the preheated oven for a minute or two.

Remove from the oven. A good frittata must have a crisp edge and be slightly runny in the centre.

Loosen the frittata from the pan with a spatula and serve warm with a little more parmesan if desired.

Alison Lambert, chef at Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.



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