Fritaja sa šparogama and Prosciutto
85% autentično · Istrian-inspired
An elevated version of the classic fritaja, incorporating the salty richness of prosciutto and the subtle sweetness of spring onions, offering a more complex flavor profile.
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Sastojci
- Asparagus200g
- Eggs5
- Prosciutto50g
- Spring onions2
- Butter1 tbsp
- White wine30ml
- Saltto taste
- Black pepperto taste
Koraci
- 1
Trim and cut asparagus into 2cm pieces.
- 2
Thinly slice prosciutto. Finely chop the white and green parts of the spring onions separately.
- 3
Melt butter in a non-stick pan over medium heat. Add prosciutto and cook until slightly crispy. Remove prosciutto and set aside.
- 4
Add the white parts of the spring onions to the pan and sauté for 2 minutes until softened.
- 5
Add asparagus to the pan, sauté for 3-4 minutes until tender-crisp. Deglaze with white wine and let it evaporate.
- 6
Whisk eggs in a bowl with salt and pepper. Stir in most of the green parts of the spring onions.
- 7
Pour the egg mixture over the vegetables in the pan. Scatter the cooked prosciutto over the top.
- 8
Cook on medium-low heat until the omelette is set. Gently lift edges to allow uncooked egg to flow underneath.
- 9
Fold the omelette in half or serve flat. Garnish with the remaining green spring onion parts.
