Frittata belongs to Istria in spring. But as it is an egg based dish, it can be cooked all year round with a wide opus of different ingredients.
Frittata for me is an omelette with asparagus and ham or bacon! You can add whatever your like, paprika, mushrooms, cheese… but the best advice is to keep it simple, its where magic hides.
Now the educational part:
Asparagus grow in spring, and they are rich in B vitamins and folic acid. Asparagus I will be using in this recipe are the wild ones, not the big and thick ones used mostly in foreign cooking shows – they are intentionally grown. Wild ones can be bought along the road in south of Bosnia and Herzegovina or on pazar in Dalmatia. They are not cheap, but there are always nonas you can arrange reasonable prices with.
Wild asparagus are green, thin with opulent taste.
Since my family enjoys buying everything in surplus, we have a lot of not-seasonal vegetables, fruits and, of course, meat frozen in a fridge, so If I’m craving asparagus in autumn, I can always find them next to the cherries in deep ice.
Anyhow it was Sunday, and I decided to make family breakfast. That is always the best idea.
The recipe has no precise measurements; ingredients are used in logical order. If you don’t have asparagus (which is perfectly normal in this time of year), bookmark this recipe, spring is soon to come.
- Cut onion in small pieces, and put in frying pan with some oil. I defrosted asparagus and put them on a paper towel so the excess of water can be drained. If you are using fresh ones, just cut them in smaller pieces.
- Eyes on the onion! Is it golden? If yes put some kind of cured meat or ham. This time I put some turkey ham and cured veal. At this point you have to be aware of the saltiness of the meat you decided to put inside. Let the meat roast a bit to let that aroma which will tell your house-hold-members that the feast is almost ready.
- Next step put the asparagus inside, let them fry for a bit so them become softer. Constantly mix it all, so it doesn’t burn. The fire is at medium.
- I used five eggs, and it was breakfast for three. Mix it all. Here the awareness of the saltiness come in matter, if the meat is too salty… you get the point.
- Put the eggs in the pan mix it all until eggs are done.
- I had some cherry tomatoes, so I cut them in half and just toss them when the dish is done. They give freshness… Sh*t, writing this made me hungry… Anyhow I picked some basil from my garden and put also put it on. No mixing needed anymore.
- That’s it.
There is something I always remember from my childhood, and that is taste of bread backed on open fire. When I was a kid, my grandma used to do that, and then put some butter to find its way. I always do this with frittata, and it kicks me back in the past creating new dimension alongside with the goodness of the dish. Try it, maybe you can create your own foodie-milestone.
 Open market places in Dalmatia.
 Old ladies selling organic vegetables in opean market places