The Rice Frittata with Asparagus is a delicious side dish rich in flavors and colors. The frozen asparagus combines with the strong taste of speck and grated grana cheese, giving this frittata a unique flavor. Ideal for a light lunch or dinner, this frittata is easy to prepare and requires only a few ingredients.
Thaw the asparagus, then cut them into regular pieces and sauté them in a saucepan with the chopped and cleaned onion, 50 g of butter, and the speck cut into strips
Add the rice, let it toast for a moment, then moisten it with a ladle of hot broth and cook it al dente, gradually adding more broth
Season with salt and pepper to taste, then transfer the risotto to a bowl and let it cool slightly, stirring often
Lightly beat the eggs with a little salt and pepper, add the grana cheese and the risotto, and mix well
Pour the mixture into a non-stick pan in which you have melted the remaining butter and let it set first on one side and then on the other, using a flat lid to help turn it
Serve immediately
Non-stick pan
Bowl
Beater
Knife
Italia
| Energy (kcal) | 150.68 |
| Carbohydrates (g) | 4.39 |
| of which Sugars (g) | 1.67 |
| Fat (g) | 10.73 |
| of which Saturates (g) | 5.05 |
| Protein (g) | 9.04 |
| Fiber (g) | 0.77 |
| Sale (g) | 0.26 |
