Croatian Fritaja with Fresh Herbs & Asparagus
Prep min.
A favorite dish commonly served in Croatia and Slovenia, the Fritaja is a Mediterranean cousin to the frittata. It’s best in the springtime, when garden-fresh herbs are easy to come by. Add a mix of whatever fresh herbs you can find—fennel, mint, and chicory all work well here.


Serving Size: 1

6 tablespoons olive oil

1 1/4 pounds asparagus

1 1/2 cups onion, finely chopped

pinch of sea salt

1/2 teaspoon pepper

8 eggs

handful of fresh herbs, roughly chopped



    Prepare asparagus: Wash well, then break off the end of each stalk where it snaps easily when bent. Discard the end. Chop the remaining stems and tips into bite-sized pieces.

      Warm the oil in a large nonstick pan. Add asparagus, onion, salt, and pepper and sauté on low heat until vegetables are soft. If necessary, add a small amount of water to help steam the asparagus.

        While vegetables are cooking, crack eggs into Whiskware Egg Mixer and shake to whisk. 

          When vegetables are soft, toss fresh herbs (dill and parsley are pictured)  into pan, pour eggs over the top, and stir to combine. Cook, stirring gently, until eggs set and fritaja is firm throughout.

            Slice, serve, and enjoy!

            WHIP THIS UP WHEN…

            You want to impress your brunch guests with a bit of Baltic fare. 

            DON’T FORGET…

            The Whiskware™ Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.