Quail Egg Frittata with Cardoon and Asparagus

Clean and dice a handful of the cardoon and boil in salted water for about 5 minutes. Dice a handful of Pancetta and fry in a pan large enough for all the ingredients. Ad the Cardoon to the pan and fry with the Pancetta for about 5 minutes. Ad pepper to taste (salt is already in the Pancetta)

Crack about 30 Quail Eggs and ad a handful of grated Parmigiano Reggiano, two tablespoons of water and ground Black Pepper. Beat the eggs slightly with a fork and ad to the Pancetta and Cardoon. Fry slowly until almost set. Now place the pan in the oven with the grill turned to high.

Cut the tips of the Asparagus and fry in another pan with butter and Black Pepper for about 2 -3 minutes.

When the Frittata has set in the oven, decorate with the fried Asparagus and return to the oven until brown. Remove and drizzle with Extra Virgin Olive Oil, Black Pepper and fresh Basil leaves

Eat with toasted Wholemeal Organic Bread and wash it down with a good wine – Today I tried my Honey Wine, which I make to be dry and it was all GOOD!!