1 small brown onion, diced finely
2 garlic cloves, mixed to a paste
1 small red capsicum, sliced very finely
1 bunch asparagus
½ bunch parsley, washed and picked
Sea salt and pepper to season
1 tomato, chopped roughly
1 tablespoon tomato paste
3 tablespoons extra virgin olive oil
8 organic eggs
1 small tub ricotta
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon black pepper corns and sea salt
In a mortar and pestle grind the coriander seeds, cumin seeds, black pepper and sea salt. Set aside
Fill a saucepan with boiling hot water almost to the top and put in the asparagus, blanch quickly 2 minutes and remove and refresh with cold water. Gently slice the asparagus spears in half.
In a frypan heat the olive oil gently and add onions and garlic, sauté until
translucent. Add in the red capsicum, asparagus, tomato paste, tomato and zucchini stirring for 5 minutes. Whisk the eggs in a bowl and season with sea salt and pepper add the parsley and then slowly pour in to the frypan coating the whole pan. With a tablespoon place dots of ricotta on top of egg mixture. Lastly when the base is cooked sprinkle the fresh spice mix and a splash of olive oil and put the fry pan under the grill for 5 minutes to cook the top of the frittata until golden.
serve with a green salad and good quality sourdough for breakfast, lunch or dinner!