Recipe for: May Day Frittata with Asparagus and Sorrel - photo 1
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Recipe for: May Day Frittata with Asparagus and Sorrel

Pikantne May Day Snacks Vegetarian Dishes 50 min Easy 6 wyświetleń ~15.66 PLN * - (0)
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Description

A light, spring frittata perfect for a May picnic or a quick outdoor snack. It's a type of Italian egg casserole where seasonal asparagus and refreshing sorrel combine with delicate cream and golden cheese. The dish is aromatic, featuring a contrast between the crunchy, slightly roasted vegetables and the creamy interior. Excellent served warm or cold, it pairs wonderfully with rustic bread, arugula salad, or a yogurt dip. The recipe includes simple steps tailored for beginner cooks, tips on recognizing cooking moments, and alternatives for when you don't have an oven.

Ingredients Used

Ingredients (14)

Servings:
4
  • Chicken egg 8 szt. (~480 g)
  • Sour cream 100 g
  • Asparagus 180 g
  • Onion 1 szt. (~150 g)
  • Red bell pepper 0.8 szt. (~150 g)
  • Cheese 100 g
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • Butter 20 g
  • Sorrel 50 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dill 0.5 pęczek (~10 g)
  • Cooked ham 100 g
💰 Szacowany koszt dania: ~15.66 PLN (3.91 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 180°C (fan 160°C). Wash the asparagus, trim the woody ends: hold each asparagus at both ends and snap it just below where it naturally breaks – the rest is tender. Cut the stalks into pieces about 3 cm long. Halve the bell pepper, remove the seeds, and dice it finely (~1 cm). Peel the onion and slice it into thin wedges. Peel the garlic and crush it with a press or chop it finely. Rinse the sorrel, dry it, and chop it into thick strips.

Ingredients: asparagus, Red bell pepper, Onion, Garlic, sorrel
Use a cutting board and a sharp knife. You can use your hands to trim the asparagus - the natural break will indicate the end of the woody part. Preheat the oven at this stage so it’s ready for baking.

Egg mixture

2

In a large bowl, crack all the eggs (480 g = 8 pieces). Add the cream (100 ml), a teaspoon of salt evenly distributed (about 3 g), and freshly ground pepper (about 2 g). Grate the cheese on a coarse grater and add about 100 g of grated cheese to the eggs. Whisk vigorously with a whisk or fork for about 30–45 seconds until the mixture is smooth and slightly frothy. The mixture should be creamy, without large streaks of egg white.

Ingredients: Sour cream, Cheese, Salt, Black pepper
Use a bowl with a capacity of at least 2 liters and a whisk. If you don't have grated cheese, cut it into very small cubes. Whipping will aerate the mixture and give a more delicate result.

Sautéing vegetables

3

In a large ovenproof skillet (24–26 cm in diameter), heat canola oil (30 g) over medium heat. First, add the onion and sauté for 4–5 minutes until it becomes translucent and soft, stirring with a wooden spoon. Add the garlic and sauté for another 30 seconds until fragrant. Add the chopped bell pepper and sauté for 3–4 minutes, then add the chopped asparagus and sauté for another 4–6 minutes — the asparagus should be tender but not mushy (check with a fork: they should offer slight resistance). If using ham (optional), add it now and sauté for 1–2 minutes.

Ingredients: Rapeseed oil, Onion, Garlic, Red bell pepper, asparagus
Use an oven-safe or cast iron skillet so you can put the whole thing in the oven. Do not set the heat too high — the vegetables should be sautéed, not burned. If you do not have an oven-safe skillet, transfer the vegetables to a baking dish before pouring in the egg mixture.

Combining and frying the frittata

4

Reduce the heat under the pan to low. Pour the egg and cream mixture evenly over the sautéed vegetables. Gently stir for 10–15 seconds just to distribute the ingredients and remove large air bubbles; do not stir vigorously so that the mixture can set. Cook on the stove for 3–4 minutes, until the edges are set and slightly pull away from the pan, while the center still gently jiggles. Transfer the pan to the preheated oven and bake for 12–15 minutes (180°C), until the center is set and the top is lightly golden. Oven-free alternative: cover the pan with a lid and finish cooking on low heat for 8–12 minutes.

Ingredients: Sour cream, Cheese, asparagus, Red bell pepper, Onion, Rapeseed oil
Use a silicone or wooden spatula to smooth the edges. If you're not sure if it's ready, insert a toothpick in the center — it should come out clean or with a few moist crumbs, but not with raw batter.

Finishing

5

After removing from the oven, sprinkle chopped sorrel (50 g) on top — the sour leaves will soften slightly from the heat and add freshness. Add 20 g of butter in a few small pieces on top, and wait about 2 minutes for it to melt. Sprinkle with finely chopped dill (optional) or freshly ground pepper to taste. Let the frittata sit in the pan for 5 minutes to allow the juices to settle before slicing.

Ingredients: sorrel, Butter, Dill, Black pepper
If you are using dill (optional), add it just before serving to maintain its fresh aroma. Resting after baking makes slicing easier and improves the texture.

Serving

6

Cut the frittata into 6–8 pieces directly in the pan or transfer it to a cutting board. Serve warm or at room temperature with a slice of rustic bread, arugula salad, and lemon vinaigrette, or with a yogurt dip. You can prepare a few slices of arugula before serving and drizzle them with lemon oil.

Ingredients: sorrel, Dill
Use a sharp knife or a plastic spatula to remove the pieces so as not to damage the coating of the pan. The frittata also tastes good the next day when cold.

Fun Fact

💡

Frittata originates from Italian cuisine and was typically a "quick" dish made from leftovers in the fridge. In Poland, spring versions with asparagus and sorrel combine local ingredients with Italian simplicity.

Best for

Majówka Piknik Przekąski na imprezę

Tips

🍽️ Serving

Serve the frittata at the table in a heatproof skillet or transfer it to a wooden board. It pairs well with rustic, slightly sour bread, arugula salad, and lemon juice, or with a cool yogurt dip with dill. You can serve it warm or cold; when serving cold, cut it into smaller pieces as finger food.

🥡 Storage

Store the frittata in the refrigerator for up to 2 days wrapped in foil or in an airtight container. To reheat, place a piece in a preheated oven at 150°C for 8–10 minutes or warm it in a pan covered on low heat for 5–7 minutes. Long-term freezing is not recommended due to the structure of the eggs.

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