Wild asparagus omelette

Fritaja sa šparogama

This is just the spring version of Istrian fritaja. At other times of the year fritaja may be made with smoked or dried sausage, or wild mushrooms – for another day.

 Serves 4


  • 2 handfuls of asparagus
  • 100 g onion (thinly sliced)
  • 50 ml olive oil
  • 8 eggs
  • Salt & pepper


  1. Wash the asparagus under cold running water and dry with a paper towel
  2. Separate the soft from the hard parts, by flexing the stems with your fingers
  3. Cut the soft asparagus into 3 cm pieces
  4. Fry the onion in olive oil until golden
  5. Add the asparagus and fry for another 5 minutes
  6. Beat the eggs, add salt and pepper and pour eggs over the asparagus.
  7. Stir occasionally and when the eggs are cooked, serve immediately.

 Tip – Don’t throw away the hard part of the asparagus … use it to make soup!

Need some asparagus? Pick it yourself.

Thanks to Nikica Gamulin-Gama and his Croatian cookbook for this recipe.

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