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Frittata with asparagus
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
800 g of green asparagus,
8 eggs,
2 tablespoons chopped parsley,
3 tablespoons grated Montasio,
1 clove of garlic,
4 tablespoons of breadcrumbs,
8 tablespoons extra virgin olive oil,
salt.
Introduction
The difference between frittata and omelette consists in a different way of preparation. For the omelette, the eggs are poured into the pan with melted butter, the unattached part goes to the bottom, while the upper part is allowed to consolidate. In the frittata, however, the beaten eggs should be left completely clotted before turning them over.
Preparing
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