Fridays are always so busy around here! We have the science club in the morning and then madrassa in the afternoon. Between the twos, lots of driving for me!
So time for cooking or cleaning is really limited and if not well organized we risk to jump lunch altogether.
So easy recipes are my thing on Fridays. I remember the good old days when I used to treat the family to couscous with lamb and vegetables or roasted chicken and potatoes...yum, yum!
But hamdulillah, here one of my easy Friday recipe. Easy but delicious!
1/2 pound fresh asparagus
6 large eggs
4 oz (about 1 cup) grated parmigiano reggiano (look for suitable for vegetarians)
1/4 tsp sea salt
1/8 tsp freshly ground pepper
2 Tbsps extra virgin olive oil.
For a firmer frittata, a handful of dry bread crumbs can be added to the egg mixture, about 1/4 cup.
Rinse asparagus and remove white end. Cut in 1/2 inch pieces. Bring a pot of salted water to a boil and cook asparagus pieces for 3 minutes. Drain and set aside.
In a separate bowl, beat the eggs, salt, pepper and parmiggiano.
In a 9 inch wide skillet, at least 2 inches deep, heat the oil over medium heat. Add asparagus and saute for 2 minutes.
Pour egg mixture over asparagus and cook, stirring gently for about 2 minutes. Shake pan to settle the egg mixture.
Cook the frittata until the bottom is golden brown, about 6 minutes. * Flip and cook on the other side until golden.
*To flip easily and without tearing the frittata, place a plate upside down over the pan, place your hand over the plate and turn the whole thing over.Slip the frittata back into the pan to finish cooking.
Friday, 2 May 2008