Frittata is an Italian omelette casserole, here served in a spring version with young asparagus and creamy cottage cheese. The dish combines the simplicity of Italian cuisine with a Polish touch – the cottage cheese adds a slightly tangy freshness, while sorrel and chives emphasize the seasonal character. Serve warm as a hearty main dish or as a snack for family gatherings; it pairs wonderfully with green salad and a piece of whole grain bread. Visually: a golden surface, green bundles of asparagus inside, and dollops of cheese for contrast.
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Preheat the oven to 180°C (top and bottom heat). Take all the ingredients out of the fridge for 10–15 minutes so that the eggs and cream are not very cold — they will combine more easily.
Wash the asparagus under cool water. Snap off the woody ends: hold the asparagus with both hands and gently bend it at the point where it naturally breaks - this is the natural cutting point. Cut the spears into 3–4 cm pieces, leaving 4-6 whole spears for topping.
Heat a large oven-safe skillet over medium heat (preferably cast iron or with a heat-resistant coating). Add butter and a tablespoon of canola oil. When the butter melts and starts to foam slightly, add the white parts of the sliced scallions and sauté for 2-3 minutes until it becomes soft and translucent.
Add the chopped asparagus (except for a few reserved spears). Sauté for 4–5 minutes, stirring frequently, until the asparagus is tender but still crisp — check by inserting a fork; it should go in with slight resistance.
In a large bowl, crack 4 eggs. Add the cream, 3 g of salt, and 1 g of pepper. Whisk for about 1 minute until the mixture becomes smooth and slightly fluffy. Add the cottage cheese and gently fold in with a spoon — you don't need to break down all the lumps; there should be noticeable pieces of cheese.
Pour the egg mixture evenly into the pan with the sautéed asparagus. Gently stir with a wooden spoon to distribute the asparagus evenly in the mixture. Arrange the reserved whole asparagus spears on top of the frittata in an aesthetically pleasing pattern. If you are using cheese, sprinkle a thin layer on top now.
Transfer the pan to the preheated oven. Bake for 18–22 minutes at 180°C (top and bottom heat) until the edges are golden and the center is set but slightly springy when the pan is shaken. Check with a toothpick: the toothpick inserted into the center should be almost dry, with just a bit of moisture from the cheese.
Remove the frittata from the oven and let it sit for 5 minutes to firm up a bit. Sprinkle with freshly chopped chives and torn sorrel leaves. Cut into 6–8 wedges and serve warm. On the plate, add an extra dollop of cottage cheese next to a piece of frittata.
If you want a more intense flavor, after 10 minutes of baking, turn on the top heating element for 2 minutes to lightly brown the top. Additionally, you can add 1 tablespoon of chopped dill to the mixture for aroma.
Frittata originates from Italian cuisine as a simple egg casserole; in Poland, it became popular due to its ease of adaptation with local ingredients, such as cottage cheese or seasonal vegetables.
Serve warm, with fresh salad drizzled with a light vinaigrette or with a slice of whole grain bread. For a flavor contrast, add a dollop of natural yogurt or more cottage cheese. Cut into triangles and serve on a platter at a gathering.
Store covered with plastic wrap or in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for 6–8 minutes at 160°C to maintain texture; in the microwave, heat briefly (max. 1–2 minutes), but this may change the texture.
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