Clean the asparagus, removing about 1/3 from the base and wash them thoroughly. Place a pot on the stove and when the water boils, plunge the asparagus in and cook them for 10-15 minutes. In a bowl, place the previously cooked asparagus, well-drained and cut with a knife and fork, the ricotta, eggs, Parmesan, Pecorino, a pinch of salt, and stir with a fork until you get a homogeneous mixture. Put a teaspoon of olive oil on the bottom of a pan, spread it all over with the help of a brush, wait a few minutes and pour in the mixture. Flatten and let it cook over moderate heat until it thickens. It will take about 5 minutes. When the first side is well golden, using a plate or a flat lid, flip the frittata, cook the other side and serve.
Italy, Calabria
| Energy (kcal) | 138.31 |
| Carbohydrates (g) | 1.12 |
| of which Sugars (g) | 1.12 |
| Fat (g) | 9.34 |
| of which Saturates (g) | 4.55 |
| Protein (g) | 12.19 |
| Fiber (g) | 0.56 |
| Sale (g) | 0.32 |
