Italian frittata with ricotta & asparagus


The Organic Cook 

 I’ve just returned from a trip to Victoria, visiting the Gawler Foundation in the beautiful and tranquil Yarra valley, I worked in the kitchen helping prepare meals for 38 residents. In the kitchen was a team of women cooks all of whom live locally in the Yarra Valley. I was astounded by the care and pride they put into each menu and also the positive energy they cooked with translated into delicious dishes using local biodynamic produce. The dishes were so alive with the hearts and soul of the women who cooked them. The other highlight of my trip was visiting my good friend Gabriella and her Italian family in Melbourne, they cooked delicious dishes for me and I got to taste the salami they has been curing for 4 months, (they used free range Ottoway pork) and wow was it amazing. Im encouraging Gabriella to run some salami workshops next year lets wait and see. But for now, let’s concentrate on awesome Asparagus.

 Asparagus, Asparagus!

 Such a versatile and divine vegetable, it is available at all the farmers markets and providores so buy up while you can. I have seen some white asparagus around as well.  In Ayurveda asparagus is also referred to as Shatavari; it strengthens female hormones and promotes fertility. It is reduces phlegm and mucus and soothes the gut membranes. Asparagus is also the highest food in glutathione, a very important anti-carcinogen.  Its good for arthritis and gout and has good levels of zinc, potassium and b vitamins. To prepare, snap of the woody stems and add to your recipes. It will brighten in colour as you blanch or steam and requires only a few minutes cooking time. Try it in this fantastic frittata.

Italian frittata with tomatoes, ricotta and asparagus

  • 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 for 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, then serve with a green salad and good quality sourdough for breakfast, lunch or dinner!

Belinda Randell– Specialised Cooking For Special People

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Profile: Belinda Randell is the owner and director of The Organic Cook. Belinda is a chef, cooking teacher and food educator She is inspired and passionate about ethical, sustainable biodynamic and organic food sources, fresh seasonal produce, health, nutrition and education. Belinda has recently appeared on the SBS Food Investigators designing a range of natural foods for children, she has also appeared in Madison and Harpers Bazaar magazine. Please go to Belinda's website for more info


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