This Italian omelette recipe from Mario Matassa uses asparagus, potatoes and cheese, but the beauty of the dish is that you can include pretty much any ingredients you fancy…
Preparation time 10 minutes
Cooking time 10 minutes
• 2 free-range eggs
• a handful of cooked asparagus stalks, roughly chopped
• a few cooked roast potatoes, chopped
• 30g Parmesan, grated
• 1 tbsp olive oil
• salt and freshly ground black pepper
1 Place the olive oil in a frying pan, add the roast potatoes and cook over a low heat, until warmed through. Add the asparagus and cook for 1-2 minutes.
2 Into a large bowl, crack the eggs; season them and beat well. Pour the eggs into the frying pan and cook over a medium heat until they set. Place onto serving plates and sprinkle generously with Parmesan. This can be eaten hot or cold.
TIP: When it comes to frittata, measurements are almost superfluous. It depends on what and how much of each leftover item you have in the fridge. Here I have used asparagus and roast potatoes, but you could add a handful of peas or broad beans as well, or instead.
Click here for Mario’s feature on using up leftovers, Italian-style (plus links to more delicious recipes!)