Frittata di Asparagi Selvatici | Sardinian Wild Asparagus and Pecorino Frittata
A Sardinian wild asparagus frittata with eggs, pecorino, olive oil, and tender spring shoots.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Grater
- Spatula
- Measuring spoon
- Stove
Ingredients
- 300 g Wild asparagus
- 4 large Eggs
- 70 g Pecorino (Semi-aged and grated)
- 5 tbsp Extra virgin olive oil
- 3/4 tsp Sea salt
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