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  • Extra virgin olive oil

  • 2 eggs, beaten

  • 6 spears asparagus, blanched and sliced

  • 1 long green shallot, chopped

  • Sea salt and freshly ground black pepper, to taste

  • Parmigiana reggiano

  • 2 tablespoons unsalted butter

  • 8 fresh sage leaves


  • 1.

    Heat the olive oil in a small teflon pan. Add the beaten eggs and drag them around the pan, allowing the egg to cook evenly.

  • 2.

    Remove the pan from the heat at this point as the egg starts to set. Quickly add the asparagus, shallot, salt, pepper and freshly grated parmesan.

  • 3.

    Up end the frittata on to a serving plate.

  • 4.

    Return the pan to the heat. Add the butter and cook it until it goes a dark nutty brown.

  • 5.

    Add the sage and a pinch of sea salt and pour over the frittata.

  • 6.

    Finish with a little more parmesan.

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