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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 bunch asparagus
  • 2 Tbsp olive oil
  • 4 eggs lightly whisked
  • 6 slices of tinned anchovies
  • Cheese of your choice

Method
 

  1. Cut the woody ends of the asparagus.
  2. Heat the oil in a non-stick (and oven-proof) frying pan and sauté the asparagus for 3-5 minutes until tender.
  3. Pour over the eggs, spreading the mixture out evenly.
  4. When the surface has almost set add the anchovies - put them between the asparagus pieces.
  5. Meanwhile, turn on the grill in your oven.
  6. 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.
  7. Serve warm, cut into wedges.