Serves 4 People
Difficulty level: Easy
Preparation: 5 min
Cooking time: 20 min
- 4 eggs
- 350 g of asparagus
- 2 artichokes
- 30 g butter
- 35 gr of fresh black perigord truffles
- 1/2 tablespoon chopped parsley
- Salt and pepper
1- Clean the asparagus and the artichokes and cook them for few minutes in salted boiling water. Once cooked, drain well.
2- Cut the asparagus into pieces and the tender part of the artichokes in thin slices. Pan-fry them in butter until they turn crispy.
3- Place in a bowl, the beaten eggs, the vegetables just cooked, parsley and the truffle sliced. Add salt and fresh pepper.
4- Meanwhile melt the butter in a non-sticky pan on low-medium heat until it becomes foamy. Turn the heat to low and pour the content of the bowl.
5- Once cooked, display the frittata in a plate.
Tips and Variations:
- Make sure to not overcook the omelette so that the inside remains moist and almost creamy.