Rice and Asparagus Frittata

There’s an old Italian wives tale which claims that when a woman can successfully flip a frittata over in the skillet turning it over with one flick of the wrist she is then ready for marriage.  It’s a good thing I was not made to take that test for I would still be enjoying the single life.  There is no interest in learning this method since I prefer being safe rather than sorry when turning over my frittata.

This recipe didn’t come from a cook book but evolved from a plain rice Frittata my mother used to make for us during those carefree years of not having to worry about any food preparation.  Dinner just seemed to magically appear on the table each and every day.

We would usually enjoy this Frittata when there was plain left over rice from a previous meal served earlier in the week.  I tend to cook up more rice than needed perhaps subconsciously planning to make a delicious Frittata within a few days.  It makes a great side dish and a pleasant change from potatoes especially when potatoes have already shown up in a previous meal within the same week. 

I don’t remember the first time making this recipe but I must have ended up with left over rice as well as asparagus and combined the two which worked out very well.  I try my best not to waste food and a little thought and inspiration can go a long way in creating a new and delicious recipe with simple leftovers. The challenge however is to come up with something that does not generate a feeling of "deja vu."

This week I happened to have some rice in the refrigerator, no surprise that  there was leftover rice from last week's Rice and Mushrooms. I was also able to purchase asparagus without breaking the bank making it possible to enjoy this Frittata once again.

The wonderful taste of this Rice and Asparagus Frittata is only surpassed but the aroma that fills the kitchen while it sizzles away in the skillet.  But don’t just take my word give it a try!


Rice and Asparagus Frittata

1 to 1 1/2 cups cooked rice
1 cup cooked asparagus (cut into 2 inch pieces, cut lengthwise also if spears are thick)
4 large eggs
¼ cup grated cheese (Crotonese or Parmigiano or your favourite)
about 1 tablespoon fresh chopped Italian parsley
salt and pepper to taste 

1. Beat eggs in a medium bowl until light and fluffy.
2. Beat in cheese, parsley, salt and pepper.
3. Stir in cooked rice and asparagus.
4. Heat about ¼ cup vegetable or corn oil in a 10 or 12 inch skillet.
5. When oil is hot add egg mixture into pan and spread to cover entire bottom of skillet
6. Cook on medium high heat until bottom of frittata is golden in colour.
7. Slide onto a dish, place skillet over the dish and turn uncooked side of the frittata into the skillet.
8. Cook until frittata is cooked through and golden.
9. Slide out of skillet onto serving plate.
10. Cut in wedges and serve warm or at room temperature.

Notes, Tips and Suggestions

• Replace the asparagus with the same amount of chopped spinach for a good variation. (squeeze as much moisture as possible from spinach before using)
• A wedge of Frittata and a salad makes a great light lunch.
• Afraid of flipping?  Try this Zucchini Frittata which is baked instead and no flipping required.
• Learn to flip a Frittata if you intend on getting married.