PUMPKIN AND ASPARAGUS FRITTATA

PUMPKIN AND ASPARAGUS FRITTATA
By: Lorena Uriarte

Frittata is a convenient dish for entertaining, a quick meal or even picnics.


Serves: 6
Preparation: 10 minutes
Cooking time: 20 minutes

Equipment:
Chopping board, sharp knife, saucepan, non stick frypan, large plate
Grill

Ingredients:
1/3 cup olive oil
1 large onion, finely sliced
2 cups pumpkin, peeled and sliced
1 bunch asparagus, trimmed and cut into 1” lengths
¼ cup fresh herbs, chopped
6 eggs, lightly beaten
Salt and pepper to taste

Directions:
1. Boil or steam the pumpkin and asparagus individually till just tender
2. Drain pumpkin and asparagus well. Patting off excess water if you need to.
3. Heat half the olive oil in the frypan and gently sweat the sliced onion
4. Take the onions out and heat the remaining oil.
5. Add pumpkin, asparagus, onion and herbs to the pan.
6. Season with salt and pepper.
7. Gradually pour in the beaten eggs making sure it falls through to the bottom
8. Cook on a medium to low heat till almost cooked through.
9. Place the frypan in the griller to cook the top.
10. Place a large plate over the frypan.
11. Flip the frittata on to the plate and then slide it back in the pan
12. Cook a little longer so there isn’t any raw egg in the middle.
13. Remove and turn onto a cutting board or serving platter.

Serve hot or warm with a salad and bread for a meal or serve thin slices as antipasto.