top of page

Asparagus and Blue Cheese Frittata

I love frittatas, especially for a crowd. They are simple and substantial. Asparagus is always welcome in my meals, and mingled with the intense flavour of blue cheese, it makes this recipe irresistible. Of course you can use Gorgonzola, or even Roquefort instead (but I wouldn't waste such a precious and expensive cheese here!)

In a pot with boiling, salted water, add:

  • Asparagus, 5 stalks, bottom ends discarded

Cook for 3 minutes, and refresh under cold water. Chop in 2 cm slices.

On a 430 squared cm (roughly, i.e medium to small) baking tray, properly oiled, add:

  • Potato, in 2 cm slices, enough to cover the surface of the tray.

Sprinkle with:

  • Salt

  • Black pepper, freshly ground

Bake in a preheated oven, at 180 degrees Celsius, convection mode, for about 20 minutes until you can easily slide the tip of a knife through the potato slice.

Meanwhile, in a bowl, whisk:

  • ​Eggs, 8 pcs

and a pinch of salt. Then chop in thin strips:

  • ​Onion, 1 medium pc

​When the potatoes are cooked, arrange the onion slices and asparagus pieces on top, and pour over the whisked eggs. Gently move tray around so that the eggs evenly distribute. Cover the tray with foil, and return in oven, for 20 minutes. Remove foil, and scatter evenly on top:

  • Blue cheese, about 100 gr

Cook for another 10 minutes to melt the cheese, allow to cool slightly, and enjoy.


bottom of page