Wild Wild Beet Frittata

Wild Wild Beet Frittata

La asparagus and beet frittata That we propose today can become a fantastic aperitif, cut into small portions, or served as if it were a French omelette, at dinner time. Healthy and tasty, it has its greatest asset in its combination of ingredients.

Wild asparagus and beets are a great tandem. They are also ingredients that we will not have to just manipulate; the beets are sold canned and the wilds are enough to cook for 8 minutes to have them al dente. The recipe is therefore very simple. Do you dare to prepare it?

Ingredients

  • 10 wild asparagus
  • 1 garlic clove
  • 1 / 2 purple onion
  • 1/2 canned beet
  • Sal Island
  • Ground black pepper
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
  • 2 level tablespoons extra virgin olive oil
  • 150 g. grated cheese
  • 4 eggs L.

Step by step

  1. Cook the asparagus in a pot with boiling water and salt for 8-10 minutes or until al dente.
  2. In a frying pan put the olive oil to heat. Cook the minced garlic clove and the onion cut into julienne.
  3. Add the beet cut into slices, rosemary and thyme. Mix and cook one more minute.

Wild Wild Beet Frittata

  1. Place the mixture in a oven safe dish, covering the base.
  2. Sprinkle cheese on top and after, add the asparagus wilds.
  3. Beat the eggs, seasoned, and pour them over the asparagus, in the source.
  4. Put some grated cheese on top and put in the oven preheated to 190ºC.
  5. Bake until the surface of the frittata is set.

Wild Wild Beet Frittata


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