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Asparagus Frittata
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Herbed Asparagus Frittata with Samphire and Ricotta

The frittata, is  a versatile Italian-style omelette. It is a beloved dish known for its adaptability to a variety of ingredients. Our herby version draws inspiration from coastal Mediterranean flavours and the historical influence of Arab traders who introduced various ingredients and spices to the Italian coasts.

Preparation time

15 min.

Cooking time

20 min.

Serves

2

Spice used

Baqa

Difficulty

Easy

Ingredients

 

30g (1 oz) butter 

1 onion, chopped 

3 baby leeks, sliced #

1 garlic clove, crushed 

2 teaspoons Bāqā by Camelēr Spice Co. 

200g (7 oz) asparagus, trimmed and cut into chunks 

Salt and black pepper, to taste 

85g (3 oz) samphire 

6 eggs 

100g (3½ oz) ricotta cheese

The frittata, a versatile Italian-style omelette, is a beloved dish known for its adaptability to a variety of ingredients. This version draws inspiration from coastal Mediterranean flavours and the historical influence of Arab traders who introduced various ingredients and spices to the Italian coasts. The recipe combines the succulent saltiness of samphire with the creamy mildness of ricotta cheese. The addition of Bāqā, a distinctive herb blend containing thyme, rosemary, and garlic, adds a fragrant and aromatic touch that enhances the dish. These herbs create a robust pro le that complements the fresh vegetables and creamy ricotta, making this frittata perfect for a light summer lunch or dinner. The herb blend is particularly suitable for Mediterranean dishes, where herbs play a crucial role in building complex flavours.

Method

  1. Preheat your grill to 200°C (400°F).
  2. Melt the butter in a skillet or frying pan over medium-high heat.
  3. Add the chopped onion and sauté for about 3 minutes until it begins to soften. Add the sliced leeks and continue cooking for another 3 minutes, stirring occasionally.
  4. Stir in the crushed garlic and Bāqā herb blend, cooking for an additional 3 minutes.
  5. Add the asparagus chunks to the pan, season with a pinch of salt (keeping in mind the saltiness of the samphire) and black pepper. Cook for about 4 minutes, stirring regularly to ensure even cooking. You can keep some or all of the asparagus  to the side to layer on the top of the frittata for aesthetics should you wish. 
  6. Stir in the samphire and cook for another 1-2 minutes.
  7. Meanwhile, crack the eggs into a bowl and whisk thoroughly. Pour the beaten eggs into the pan, ensuring they are evenly distributed among the vegetables.
  8. Reduce the heat to low and sprinkle the crumbled ricotta cheese over the top of the frittata. Cook on the stovetop for a couple of minutes until the edges begin to set.
  9. Transfer the skillet to the preheated grill and cook for about 10 minutes, or until the cheese is golden and the eggs are fully set. You can poke the frittata with a fork to check for doneness.
  10. Serve the frittata hot or at room temperature, accompanied by a simple salad of mixed leaves or rocket.