ItalianRoman
Frittatina with Wild Asparagus and Spring Onion
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick and delicious frittatina (scrambled egg dish) with wild asparagus and fresh spring onion, served on a crispy pizza slice. The eggs are lightly scrambled, staying soft and creamy, with the slight bitterness of wild asparagus balancing the sweetness of the onion.
- Servings
- 2
- Difficulty
- easy
Ingredients
8 items- 300 gAsparagi SelvaticiWild asparagus
- 1 pcsFresh Spring OnionFresh spring onion (large)
- Egg3–4 eggs (to taste)
- ButterA pat
- Olive OilA drizzle
- SaltTo taste
- Black PepperA generous grating
- Parmigiano Reggiano(optional) — Grated, to taste (optional)
Method
- Clean the wild asparagus by snapping off the tough woody ends. Cut the tender parts into small pieces.
- Slice the fresh spring onion (white and green parts) into small rounds.
- Heat a pat of butter and a drizzle of oil in a nonstick pan over medium heat.
- Add the sliced spring onion and cook, stirring, until softened but still slightly crunchy.
- Add the asparagus pieces and sauté for a few minutes, stirring often, until tender.
- In a bowl, lightly beat 3–4 eggs (or to taste) with a fork until just mixed.
- Pour the eggs into the pan over the vegetables. Immediately stir gently with a spatula to scramble, keeping the curds soft and creamy.
- Season with salt and a generous grating of black pepper.
- Optionally, add grated Parmesan cheese to taste and mix briefly.
- Serve immediately, preferably on a warm slice of pizza or as is.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
