Frittata with portobellos, asparagus and cherry tomatoes
You know that from time to time we like to delve into international cuisine, although this time we are not going very far. We traveled to Italy to bring the typical Italian tortillas, better known as "Frittatas".
A different version of our popular "tortilla" but we are sure that you will also love it.
- 1 bunch of wild asparagus
- 300 g portobello mushroom
- A handful of cherry tomatoes
- 5-6 organic eggs
- Grated Parmesan cheese
- extra virgin olive oil
- First we have to cook the different vegetables. Clean the wild asparagus and use only the tips, the rest of the asparagus that is tender will be used to make a cream. In a Bra Infinity smooth grill add a splash of extra virgin olive oil and sauté the asparagus tips for 5 minutes, set aside.
- Clean the portobello mushrooms with a clean damp cloth, remove the tail and chop them. We salt lightly.
- In a skillet Bra Infinity 22 cm add a splash of extra virgin olive oil and sauté the portobello for 10 minutes. We booked.
- We wash the tomatoes under the tap and cut them in half, we are going to add them raw to our frittata.
- Crack the eggs into a bowl, season to taste.
- In a 24 cm Bra Infinity frying pan, pour a splash of extra virgin olive oil. Wipe off excess oil with kitchen paper.
- Pour the beaten eggs and immediately add the portobellos, cherry tomatoes and asparagus.
- Lower the heat to a minimum and add plenty of grated Parmesan cheese. Let cook for about 15 minutes and finish curdling in the oven preheated to 180ºC option above for 10 minutes. Since we used our Bra Infinity skillet with detachable handle, we can start the frittata on the stove and finish it off in the oven without changing pans.
- We serve immediately, although this dish can be eaten at room temperature without any problem.
Photos and recipe by MJ