Asparagus, Leek and Pea Frittata
Elise Pulbrook is an Australian chef, baker, Australian Masterchef 2021 semi finalist and, as of recently, – chicken keeper! She’s sharing one of her favourite ways of using those lovely fresh eggs on the Omlet blog, a scrumptious asparagus, leek and pea frittata!
My favourite egg recipe of all time is my Zia Maria’s asparagus frittata. I’ve changed her recipe slightly, adding leek and peas. Sometimes Zia Maria adds chopped boiled potato. At the start of Spring, there has never been a shortage of asparagus in my family. Koo Wee Rup is Victoria’s asparagus country and my large Italian family has roots there. Zio Frank would bring at least one large polystyrene box of asparagus down to Melbourne every year for his sisters to divide amongst themselves.
This is a recipe I make as soon as sweet stems of asparagus come into season. To make this with my own chicken’s eggs is deeply satisfying! This is a thin frittata that is flourless and it is often referred to as an omelet within my family.
- 200g chopped leek
- 200g chopped asparagus, woody ends removed
- 200g baby peas
- 10g chopped garlic, approximately 2 cloves
- 230g whisked egg, approximately 4 large eggs
- 30g fresh chopped parsley
- 2 -3 pinches of salt, or to taste (every salt is slightly different in its saltiness, know your salt!)
- 1 tsp chilli flakes, or to taste (some chilli flakes are hotter than others!)
- 1-2 pinches dried oregano or zaatar
- 40g grated pecorino cheese, or enough to cover the surface of your omelet
- Light olive oil for frying (at least 100ml, remember to be generous with your olive oil and cook like an Italian!)
1 – Heat a large well-seasoned cast iron pan or non stick fry pan. If using a 30cm fry pan, the quantities in the ingredient list will allow you to make two omelets. I have used a 35cm cast iron skillet for the frittata pictured. A rule of thumb for the success of many recipes is to choose the appropriate pan for the task at hand.
2 – Add 2-3 tablespoons of olive oil to your pan and begin to sweat your leek over a medium heat. Add two pinches of salt to help extract moisture from your leek and accelerate its cooking time. When your leek has softened and tastes sweet, add your garlic. Allow the garlic to soften and perfume the oil. Next, add your asparagus. Allow the asparagus to fry by slightly increasing the heat of your pan and allowing it to sizzle. Stir occasionally, avoiding any browning. We are aiming for a tender ‘just cooked’ asparagus with a slight crunch and bright sweetness. Add the peas and allow them to blister into radiant green jewels. The peas will only need a moment or two. If using frozen peas, you’re essentially just defrosting them in the pan. Taste the vegetables and, if they are all beautifully tender, remove them from the heat and into a large bowl.
3 – Mix the vegetables with the whisked egg, parsley, chilli flakes, a pinch of oregano and a pinch of salt.
4 – Wipe out your pan, bring to a medium-high heat and then add a generous 5mm layer of olive oil. Don’t allow your oil to smoke but do allow it to be hot enough for your frittata to sizzle once poured into the pan. Once you do pour your frittata mixture into the pan, flatten it out quickly using a spatula, pushing the mixture completely and evenly cover the surface area of your pan. Sprinkle over the grated cheese and the remainder of your oregano.
5 – Turn on the grill function of your oven to preheat while you are waiting for the edges of your frittata to start to brown. Check the bottom of your frittata by using a spatula to peek underneath. Once it has begun to brown, transfer the pan to the oven and leave to grill until the cheese on top has melted and begun to brown. Remove from the grill.
6 – Serve cut into squares as part of an antipasti selection or wedged between buttered sliced bread for lunch. Enjoy!
This entry was posted in Chickens