20 minutes (serves 1-2)
INGREDIENTS:
2 oz. (60g) Fermin Blood Sausage Asturian style, cut into slices
3 Large Free Range Eggs
2 Tablespoons Extra virgin olive oil
3 oz. (80g) Heirloom Cherry Tomatoes, quartered
2-3 Asparagus, small cuts (1.2oz/40g)
1.5 Tablespoons Chive, minced
1/4 cup full fat milk or half & half
Salt and Pepper to taste
PROCEDURE:
Preheat oven to 375F. Begin by mixing the eggs, salt, black pepper and the milk or half and half and then set aside. In a cast iron skillet (5-6 inch) on medium heat, add the olive oil. Then add the tomatoes and asparagus and cook for 3 minutes. Add the egg mixture to the cast iron and cook for about 1-2 minutes. Place it in the oven and bake for approximately 4 minutes or until the frittata is about cooked halfway (mixture should be slightly runny). Add the blood sausage and half the amount of chives on top of the frittata and cook for another 4 minutes or until the frittata has completely set. Garnish with remaining chives, serve and enjoy.
20 minutes (serves 1-2)
INGREDIENTS:
2 oz. (60g) Fermin Blood Sausage Asturian style, cut into slices
3 Large Free Range Eggs
2 Tablespoons Extra virgin olive oil
3 oz. (80g) Heirloom Cherry Tomatoes, quartered
2-3 Asparagus, small cuts (1.2oz/40g)
1.5 Tablespoons Chive, minced
1/4 cup full fat milk or half & half
Salt and Pepper to taste
PROCEDURE:
Preheat oven to 375F. Begin by mixing the eggs, salt, black pepper and the milk or half and half and then set aside. In a cast iron skillet (5-6 inch) on medium heat, add the olive oil. Then add the tomatoes and asparagus and cook for 3 minutes. Add the egg mixture to the cast iron and cook for about 1-2 minutes. Place it in the oven and bake for approximately 4 minutes or until the frittata is about cooked halfway (mixture should be slightly runny). Add the blood sausage and half the amount of chives on top of the frittata and cook for another 4 minutes or until the frittata has completely set. Garnish with remaining chives, serve and enjoy.
