Recipe for: Asparagus and Cottage Cheese Frittata - photo 1
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Recipe for: Asparagus and Cottage Cheese Frittata

Breakfasts for Kids Regional Cuisine of Poland 50 min Easy 2 wyświetleń ~13.93 PLN * - (0)
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Description

Silesian, homemade spring breakfast: golden frittata with fresh green asparagus and creamy cottage cheese. The dish combines the tenderness of eggs with the lightness of asparagus and the tangy freshness of sorrel, along with the aroma of dill — perfect for a family breakfast for both children and adults. Frittata originates from Italian cuisine, but here it gains a Silesian character thanks to simple home techniques and local products. It can be served with a slice of homemade rye bread, a young salad, or pickled cucumber; it tastes great warm or cold, and its appearance (green accents and crumbled cheese) makes children more eager to try vegetables.

Ingredients Used

Ingredients (11)

Servings:
4
  • Chicken egg 4 szt. (~240 g)
  • Asparagus 300 g
  • Cottage cheese 200 g
  • Spring onion 1.8 pęczki (~90 g)
  • Butter 20 g
  • Rapeseed oil 15 g
  • Sour cream 60 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 0.5 pęczek (~10 g)
  • Sorrel 30 g
💰 Szacowany koszt dania: ~13.93 PLN (3.48 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the asparagus under cold running water. Holding one end of the asparagus in your hand, gently bend it at the natural breaking point — the tougher part will snap off on its own. If the stalks are thick, peel the lower half thinly with a vegetable peeler. Cut the stalks into pieces about 3 cm long. Set aside the tips (about 4–6 cm) separately if you want to keep them for decoration.

Ingredients: asparagus
Use a cutting board and a sharp knife; a vegetable peeler will be useful for thick stems. Handle the heads gently, as they are more fragile.

Blanching asparagus

2

In a large pot, bring water to a boil (about 1.5–2 l) and add 5 g of salt. Place the chopped asparagus stems in the boiling water and cook for 2–3 minutes — they should become bright and tender-crisp. After the time is up, transfer the asparagus to a bowl of ice-cold water or under cold running water to stop the cooking process. Drain and let them dry in a colander.

Ingredients: asparagus, Salt
Use a large pot so that the water comes to a boil quickly again. Blanching makes the asparagus tender but retains its color.

Preparation of vegetables and cheese

3

Wash the spring onion. Cut the white part (bottom) into thin half-moons, finely chop the green part and set it aside for decoration. Crumble the cottage cheese with a fork in a bowl into small chunks — it should not be completely smooth, a bit of texture is desired.

Ingredients: Spring onion
Use a sharp knife for the green onions and a small bowl for the cheese. The small pieces of cheese will distribute evenly in the egg mixture.

Egg batter

4

In a large bowl, crack the eggs. Add the cream (60 g), 2 g of salt, and 1 g of black pepper. Whisk vigorously with a whisk or fork for about 30–45 seconds, until the mixture is smooth and slightly frothy. The mixture should be smooth, with no traces of raw egg white or yolk.

Ingredients: Sour cream, Salt, Black pepper
Use a bowl with a capacity of at least 1 liter. If you have a hand mixer, set it to low speed. Important: do not over-season — the cottage cheese will add extra saltiness.

Frying the ingredients

5

Preheat the oven to 180°C (top-bottom). In a cast iron skillet or another oven-safe dish with a diameter of 24–26 cm, melt the butter together with 15 g of rapeseed oil over medium heat. Add the white parts of the spring onions and sauté for 2–3 minutes until they become translucent and tender (do not brown). Add the blanched asparagus and sauté together for another 2–3 minutes, stirring occasionally, until everything is fragrant and intensely green.

Ingredients: Butter, Rapeseed oil, Spring onion, asparagus
The best pan is one with a diameter of 24–26 cm that is oven-safe or cast iron. Use a wooden or silicone spatula to avoid scratching the surface. Do not overcook the asparagus — they should be firm.

Baking the frittata

6

Reduce the heat under the pan to low. Evenly pour the egg mixture over the sautéed vegetables. Use a spoon to gently distribute the asparagus and onion so they are evenly spread. Sprinkle the crumbled cottage cheese over the surface. Cook on low heat for 4–6 minutes, until the edges are set and the center begins to set (it should be soft, not completely liquid). Then place the pan in the preheated oven and bake for 8–10 minutes until the top is slightly set, puffed, and golden brown. The center should be set, slightly springy, and not liquid.

Ingredients: asparagus
If you don't have an oven, after covering the pan with a lid, cook on very low heat for 10–12 minutes. Be careful when transferring the pan to the oven — use oven mitts and grips.

Finishing and serving

7

Remove the skillet from the oven and let the frittata rest for 4–5 minutes — this will make slicing easier and allow the mixture to set evenly. Sprinkle with finely chopped dill and torn leaves of sorrel just before serving. Cut into 6–8 triangular pieces and serve on a large plate with a slice of rye bread or a salad of young leaves.

Ingredients: Dill, sorrel
Use a spatula to lift the pieces when serving. Additionally, you can add a few slices of radish for the kids to make the frittata more colorful.

Variations and tips

8

If you want to soften the flavor for small children, use a creamier cottage cheese and reduce the amount of pepper. For a more Silesian character, you can add thin slices of fried sausage (if the children already eat meat). The frittata also tastes great cold the next day.

Ingredients: Black pepper
If you are using sausage, sauté it beforehand and drain off excess fat; in that case, reduce the amount of butter.

Fun Fact

💡

The word 'frittata' comes from the Italian 'friggere' — to fry. In Poland, this dish is close to the tradition of home breakfasts, where seasonal vegetables and leftover cheese are used.

Best for

śniadanie rodzinne piknik wiosenny przyjęcie dla dzieci

Tips

🍽️ Serving

Serve slightly warm, sprinkled with fresh dill and sorrel. For children, cut into smaller pieces and serve with a slice of soft bread or a roll. You can also drizzle with a bit of natural yogurt with herbs instead of additional fat.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. To reheat, place a piece of frittata in a pan over low heat, covered, for 4–5 minutes or in the oven at 160°C for 8–10 minutes. Freezing is not recommended due to the change in the consistency of the cheese.

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