225g Asparagus, cut into 1 cm lengths
1 red pepper - cut into 1 cm squares
4 egg whites
10 ml gluten-free flour
125 ml grated Parmesan cheese (alternate with herbs and onion if you are on a dairy-free diet)
2.5 ml Himalayan of herbal salt
pinc of cayenne pepper
10 ml olive oil
5 ml unsalted butter
1. In a medium pot of boiling water, cook the asparagus and pepper for 2 minutes to blanch; drain well.
2. In a medium bowl, whisk together the whole eggs and egg whites.Whisk in the gluten-free flour until well combined. Whisk in the Parmesan, salt and pepper.
3. In a 25-cm cast-iron (But Ivan told me not to use any iron cooking utensils) or other oven-proof pan, heat the oil and butter over low heat until the butter has melted. Pour in the egg mixture and cook without stirring for 15 minutes or until the eggs are set around the edges and almost set in the centre. Meanwhile, preheat the grill.
4. Grill the frittata 15 centimetres from the heat 1 or 2 minutes or until the top is just set. Cut into wedges and serve hot, warm, at room temperature or chilled. Serves 4.