Asparagus Frittata
Fresh, fluffy Asparagus Frittata made with tender asparagus, eggs, and herbs, an easy, family-friendly recipe perfect for breakfast, brunch, or a light dinner.
Ingredients
- 1 bunch asparagus, woody ends trimmed
- 8 large eggs
- 1/3 cup heavy cream, or whole milk
- 1 small onion or 2 shallots, finely sliced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan
- 100 g feta or goat cheese, crumbled (optional, but lovely)
- 2 tbsp olive oil
- 1 tbsp butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp chopped fresh dill, parsley, or chives
- Extra herbs, for finishing
Instructions
- Preheat the oven: Preheat your oven to 190°C / 375°F so it is ready when the frittata needs to go in.
- Choose the right pan: Make sure you are using an oven-safe skillet or frying pan, because the frittata starts on the stove and finishes in the oven. If your pan is not oven-safe, you can transfer everything to a lightly greased baking dish before baking.
- Prepare the asparagus: Wash the asparagus and trim off the tough woody ends. Cut the spears into pieces about 4 to 5 cm long. If the spears are thick, slice them in half lengthwise first so they cook more evenly.
- Cook the asparagus: You have two easy options: Blanch it: Bring a small pot of salted water to a boil. Add the asparagus and cook for 1 to 2 minutes, just until bright green and slightly tender. Drain and set aside. Or sauté it: You can skip the boiling and cook the asparagus in the pan with the onions for a few extra minutes instead.
- Whisk the eggs: In a medium bowl, whisk together the eggs, cream or milk, Parmesan, chopped herbs, a pinch of salt, and some black pepper until well combined.
- Cook the onion and garlic: Heat the olive oil and butter in your oven-safe skillet over medium heat. Add the onion or shallots and cook for 4 to 5 minutes, stirring now and then, until soft and lightly golden. Add the garlic and cook for another 30 seconds, just until fragrant.
- Add the asparagus: Add the asparagus to the pan and stir gently for about 1 minute so it mixes with the onion and garlic.
- Add the egg mixture: Lower the heat slightly if needed. Pour the egg mixture into the skillet. Gently shake the pan or use a spoon to spread the asparagus evenly. If using feta or goat cheese, sprinkle it over the top.
- Cook on the stove first: Let the frittata cook over low to medium-low heat for 4 to 5 minutes, until the edges begin to set but the middle is still a little soft.
- Finish in the oven: Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the center is just set and the top is lightly golden.
- Rest and serve: Remove the frittata from the oven and let it rest for 5 minutes before slicing. Serve warm or at room temperature.
Notes
- Do not overcook the frittata or it will lose that soft, tender texture. It should be just set.
- A mix of Parmesan and feta gives you both nuttiness and a lovely salty bite.
- Shallots make it a little sweeter and more delicate than onion, which works beautifully with asparagus.
- If you do not have an oven-safe skillet, you can finish it under a grill very carefully.