Frittata asperges VVV Texel Fotograaf Annette van Ruitenburg 2

Recipe: frittata with peas, asparagus and salty vegetables

A frittata is a thicker version of the omelette. With this recipe, you really make a spring omelette, with little peas and asparagus. Delicious as a light meal, as a snack or as a lunch dish.

When the asparagus season erupts in the south, we wait a bit longer for the Texel asparagus We are patient, it is a bit saltier here, windier and often cooler, which is why the asparagus come to us a bit later. Our wait is rewarded; the crisp, flavoursome, salty but also sweet asparagus with its firm bite and soft creamy texture, that's what we want.

Texelse Asperges Keijser
Texelse Asperges Keijser
Photographer: Annette van Ruitenburg


  • 500 grams of Texel asparagus
  • 5 grams of dried seaweed
  • 6 eggs, beaten
  • 250 grams green peas, fresh or frozen
  • 100 grams glasswort and/or sea aster
  • 200 grams cottage cheese from Novalishoeve
  • 50 grams butter
  • 2 tablespoons of olive oil
  • pepper
  • salt


Peel the asparagus* and first cook the peels and any hard ends in water with some seaweed. Remove the peels and then cook the asparagus for 8 minutes. Remove them from the pan and save them. Briefly fry the samphire in butter and chop a little more finely if necessary. In a bowl, beat the eggs with salt and pepper.

Cut some asparagus from the bottom into small pieces. Add cottage cheese, asparagus tips, peas and half the samphire to the eggs and stir carefully.

Take a (tortilla) pan and put butter in it. Pour in the egg-vegetable mixture and let everything cook on low heat, with the lid on the pan.

Remove the lid after 15 minutes and let the mixture cook slowly until the top is nice and dry. Turn the frittata over and cook the other side for 5 minutes.

Remove the pan from the heat and dump the frittata onto a large plate, garnish with the remaining asparagus and samphire, sea aster. Cut into points or strips. Delicious with the remaining asparagus and salad.

Frittata asperges
Frittata asperges
Photographer: Annette van Ruitenburg

*Peel the fresh asparagus not too thinly. Peel them from the head to the bottom. Cut 3 cm from the tip, sometimes they break. Keep the asparagus in a container of cold water until use so they can still absorb moisture and remain juicy. Cook them lying down in a pan. Cook the asparagus in water with a little salt or seaweed for 6-10 minutes depending on their thickness. Turn off the heat and leave them to cook for another 15 minutes.

Enjoy your meal!

Culinair journalist

Annette lives in De Waal and is the author of several cookbooks. You may know them: The Taste of and Lekker Wads. Characteristic of Annette's recipes is that they consist of as many Texel ingredients as possible and you can make a nice trip to collect them. Every month, Annette writes a recipe for VVV Texel.

Annette van RuitenburgRecipe writer

More Texel recipes

Sign In

Do you want personal tips for your holiday? Then sign up for the newsletter