Wash and dry the asparagus, trim the stems and slice them into rounds, leaving the tips whole.
In a non-stick pan, heat the garlic with extra-virgin olive oil, add the asparagus and sauté.
Add half a glass of water, season with salt, and cook for 15 minutes.
In a bowl, mix the eggs, Parmesan, and a pinch of salt.
When the asparagus is cooked, pour the egg mixture into the pan, level it with a spoon, and cook for 5 minutes on each side.
Use a lid to flip the frittata, transfer it to a plate, and blot with paper towel. Serve hot, warm, or cold.
Cutting board
Knife
Pan
Bowl
Store in the refrigerator for one day and reheat before eating.
It can also be cooked in the oven or in the air fryer.
Italia, Lazio
| Energy (kcal) | 88.96 |
| Carbohydrates (g) | 2.09 |
| of which Sugars (g) | 2.09 |
| Fat (g) | 5.01 |
| of which Saturates (g) | 2.08 |
| Protein (g) | 8.37 |
| Fiber (g) | 1.1 |
| Sale (g) | 0.12 |
