Spring Cuisine from Cast Iron
A frittata is the Italian answer to the omelet – uncomplicated, aromatic, and perfect for the Dutch Oven lid. Green asparagus, mushrooms, and creamy feta make for a fresh, savory combination.
Ideal as a light lunch, BBQ side dish, or even cold as a picnic highlight.
Ingredients (for 4 people)
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300 g green asparagus
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200 g mushrooms
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150 g feta
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1 red onion
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5 eggs
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100 ml milk
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50 ml sparkling water (makes the frittata especially fluffy)
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1 handful fresh basil
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Salt & freshly ground pepper
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1–2 tbsp oil for frying
Preparation in the Dutch Oven Lid
1️. Preparation
Wash the asparagus, remove woody ends, and cut into 3–4 cm long pieces.
(Green asparagus usually does not need to be peeled.)
Slice mushrooms, and onion into half-rings.
Whisk eggs with milk and sparkling water.
Chop basil roughly and stir in.
Season with salt and pepper.
2️. Prepare heat
Let half a chimney starter of briquettes glow.
Place the Dutch Oven lid on a few briquettes (medium heat).
3️. Sauté vegetables
Heat oil in the lid.
First, sauté the onions until translucent.
Then add mushrooms and fry until lightly browned.
Finally, add the asparagus and roast for 3–4 minutes.
4️. Cook frittata
Pour egg mixture evenly over the vegetables.
Crumble feta into coarse pieces and scatter on top.
Now place the Dutch Oven (pot) upside down as a "baking hood" on the lid and distribute briquettes on top.
👉 Target temperature: approx. 170–180 °C
Cook the frittata for about 15–20 minutes until it is completely set.
Check carefully after 10 minutes.
5️. Serve
Let it rest briefly, then cut into pieces.
Tastes great:
- warm straight from the grill
- lukewarm as a side dish
- cold as a snack
Many thanks for the recipe and pictures: Chopstick BBQ
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