I want to start the week by sharing with you a very simple recipe that I love, the frittata. For a brunch or an express meal, it’s ideal! It only takes a few minutes to prepare it and really, it’s a treat.
Usually, I prepare this recipe to finish a started jar of mascarpone. You know, that jar you buy to whip up whipped cream that holds together well, and the end of which is always hard to see. I’m sure this has happened to you before. So, when I have some in my fridge, I make a frittata. I could use cream, but it’s not quite the same. Quickly whipped mascarpone does not mix completely with the eggs. That’s what I like. The result is a very creamy frittata, just the way I like it.
For the rest of the ingredients, I used the stalks from a bunch of green asparagus. The heads had been used for brunch with grilled bacon, poached eggs and Hollandaise sauce, such as here.
All you have to do is brown the asparagus stalks and the bacon bits for a few minutes in the pan. Meanwhile, whisk the eggs and mascarpone. Everything goes in the oven, and voila, all that remains is to enjoy.
Asparagus, bacon and mascarpone frittata:
150 g smoked bacon
250g asparagus (stalks here)
Preheat the oven to 180°C.
Brown the bacon in a drizzle of oil.
After a minute or two, add the asparagus cut into sections.
Fry over medium-high heat for a few minutes until the bacon is golden and the asparagus is still a little firm.
Whisk the eggs.
Add the mascarpone and season. To mix together. It is not a problem that the mascarpone is not well incorporated.
Pour the eggs over the asparagus and bake for about 15 minutes.
Eat hot, warm or cold, for brunch or as a meal.
To finish: for this kind of preparation, I use my cast iron skillet which goes from the flame to the oven. You can put everything in a silicone mold. It works very well too.
If you are using whole asparagus, arrange the heads on top to make it more aesthetic.