Asparagus and anchovy frittata
This asparagus and anchovy frittata is a light, delicate dish, perfect for a special breakfast and brunch. I added some crumbled Gorgonzola cheese to it at the end, but you can use other soft cheese such as feta, goat’s cheese or Brie. Serve it with wholesome bread and/or a green salad.
Ingredients
Method
- Cut the woody ends of the asparagus.
- Heat the oil in a non-stick (and oven-proof) frying pan and sauté the asparagus for 3-5 minutes until tender.
- Pour over the eggs, spreading the mixture out evenly.
- When the surface has almost set add the anchovies – put them between the asparagus pieces.
- Meanwhile, turn on the grill in your oven.
- When the egg has set, crumble some cheese on top, then put the pan under the grill for a couple of minutes until the cheese has melted.
- Serve warm, cut into wedges.