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Asparagus Frittata recipe

Asparagus Frittata recipe


  • Recipes
  • Dish type
  • Breakfast

When asparagus is in season, this easy frittata is a treat.


Greater London, England, UK

3 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 1 (70g) packet cubetti di pancetta
  • 250g fresh asparagus, trimmed and cut into 2.5cm pieces
  • 1 small red onion, roughly chopped
  • 6 eggs, beaten
  • salt and freshly ground black pepper to taste
  • 150g feta, crumbled

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. In a 20cm, shallow, ovenproof frying pan over medium high heat, heat the olive oil and add the pancetta. When the pancetta has taken some colour, add the asparagus and onion. Saute until the asparagus is tender and onion translucent.
  2. Reduce heat to medium low. Add the beaten eggs, season with salt and pepper to taste, then stir gently to incorporate with the asparagus mixture. Cook over medium low heat until the bottom of the frittata is set. Meanwhile, preheat the grill.
  3. When the bottom of the frittata is set, sprinkle the crumbled feta over the top. Place the frittata about 8 to 10cm under the grill. Cook until the top is lightly browned and the middle is set, about 4 to 6 minutes. Watch carefully so as not to burn.

Cook's tip

You can easily make this vegetarian by omitting the pancetta. Similarly, if you haven't any pancetta, use chopped streaky bacon instead.

Tip

Don't stir the feta into the egg mixture; crumbling the feta over the top of the frittata ensure that whilst grilling the feta loses its water.

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    • 2 tablespoons (1/4 stick) butter
    • 1 cup chopped leeks (white and pale green parts only)
    • 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
    • 1 cup sliced stemmed shiitake mushrooms
    • 8 large omega-3 eggs
    • 1 cup diced Fontina cheese, divided
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 cup grated Parmesan cheese
    1. Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

    Nutritional analysis provided by Bon Appétit


    Gallery

    • 1 (1-lb.) bunch medium-thickness asparagus, trimmed
    • 5 medium spring onions (8 oz.)
    • 2 tablespoons vegetable oil, divided
    • 1 teaspoon kosher salt, divided
    • 7 ounces Gruyère cheese, shredded (about 1 2/3 cup), divided
    • 8 large eggs
    • ⅓ cup heavy cream
    • ⅓ cups crème fraîche
    • 3 tablespoons minced fresh flat-leaf parsley
    • 1 tablespoon minced fresh chives
    • ¼ teaspoon black pepper

    Preheat oven to 425°F. Cut off top 1 1/2 inches of asparagus, and cut stalks into 1/4-inch pieces. Cut onion bulbs into quarters cut stalks into 1/4-inch pieces. Toss together asparagus tips, onion bulb quarters, 1 tablespoon of the oil, and 1/4 teaspoon of the salt in a bowl. Spread evenly on a baking sheet lined with parchment paper roast in preheated oven until onions begin to brown and asparagus is bright green and tender, 12 to 15 minutes, turning once halfway through. Set aside. Reduce oven temperature to 375°F.

    While asparagus mixture roasts, heat remaining 1 tablespoon oil in a 10-inch cast-iron skillet over medium. Add cut asparagus stalks and onion stalk pieces sprinkle with 1/4 teaspoon of the salt. Cook, stirring occasionally, until onions are soft and asparagus is bright green and tender, 4 to 5 minutes. Remove from heat. Spread stalk pieces in an even layer. Sprinkle 1 1/3 cups of the cheese on top, and let it start to melt.

    Whisk together eggs, cream, crème fraîche, parsley, chives, pepper, and remaining 1/2 teaspoon salt in a small bowl. Pour over mixture in skillet scatter top with asparagus tips and onion bulbs.

    Cook over low until eggs start to set on side of skillet, 7 to 8 minutes. Sprinkle with remaining 1/3 cup of cheese. Place skillet in oven, and bake at 375°F until eggs are fully set, 12 to 14 minutes.


    Photo Credit:

    Wash and trim asparagus. Cut into ¾-inch lengths. Cook in boiling, salted water until tender, 3–4 minutes. Drain asparagus and submerge in ice water to stop cooking. Set aside.

    In a medium-size oven-safe skillet, heat olive oil over moderate heat. Add onion, sugar, and salt reduce heat to medium-low, and cook, stirring occasionally, until onion is golden brown and very tender, about 30 minutes. Remove onion from the pan with tongs, leaving as much oil in the pan as possible. Let onion sit 10 minutes, until no longer hot.

    In a large bowl, whisk eggs until smooth. Add cheese, pepper, asparagus, and onion. Set the skillet over medium heat. Add egg mixture, stirring briefly to distribute fillings.

    Reduce heat to low and let mixture cook slowly you should see just a few lazy bubbles popping up around the edges. Cook undisturbed until edges are set but middle is still very liquid, about 8 minutes. Meanwhile, preheat your broiler on high.

    Transfer skillet to oven, positioning it 3–4 inches from the broiler. Cook until top of frittata is golden brown, edges are puffed, and center is just set (it will jiggle slightly but pop right back after you poke it), about 2 minutes. Don’t overcook it! Loosen with a spatula, if needed. Remove to a warmed platter and serve immediately.


    Asparagus Frittata

    • Quick Glance
    • Quick Glance
    • 40 M
    • 45 M
    • Serves 2 to 4

    Ingredients US Metric

    • 4 to 7 ounces trimmed green asparagus
    • 3/4 pound peeled waxy potatoes, very thinly sliced (about 1/8- to 1/4-inch | 3- to 6-mm thick), preferably using a mandoline
    • Olive oil
    • 1 medium (6 oz) onion, cut in half and thinly sliced
    • 4 large eggs
    • Fine sea salt
    • Pinch of nutmeg, preferably freshly grated
    • Freshly ground black pepper
    • 2 ounces aromatic mountain cheese that melts well, such as Gruyère, Comté, or Appenzeller, coarsely grated
    • 1 to 2 tablespoons fresh tarragon leaves

    Directions

    Set the oven to broil (quicker method) or preheat to 500°F (260°C).

    Bring a large pot of salted water to a boil and blanch the asparagus until just al dente, 45 to 90 seconds, depending on the thickness of the stalks. Drain, rinse quickly with cold water, and pat dry.

    Spread the potatoes in a single layer between 2 layers of paper towels and pat them dry.

    In a heavy, ovenproof 10-inch (25 cm) skillet over medium heat, warm a splash of olive oil (about 1 tablespoon), add the onions, and cook until golden and soft, stirring occasionally, about 5 minutes. Move to a small bowl or plate.

    Add another generous splash of olive oil (1 1/2 to 2 tablespoons) to the skillet. Layer the potatoes in the skillet, spreading them in 1 to 2 even layers.

    Cover the skillet and cook the potatoes over medium heat until golden, about 12 minutes, reducing the heat if the potatoes brown too quickly. Remove from the heat.

    Using a thin metal spatula, loosen the potatoes from the sides and bottom of the skillet. Cover with a large dinner plate or rimless baking sheet, and then carefully and quickly flip the skillet over. Keep the potatoes on the plate or baking sheet while you add 1 tablespoon of olive oil to the skillet. Slide the potatoes back into the skillet and return it to medium heat. (*If all this sounds a bit too dramatic, you can also use a spatula to simply lift sections of the potatoes right in the skillet, drizzling a little olive oil into the pan before each flip.)

    Spread the onions on top of the potatoes, cover, and cook for 2 minutes.

    Meanwhile, whisk the eggs with 1 teaspoon salt, nutmeg, and pepper. Pour the eggs over the onions and potatoes, cover the skillet, and cook for 2 minutes.

    Arrange the asparagus on top of the eggs, cover, and cook until the egg is just set, 2 to 4 minutes.

    Sprinkle with the cheese and slide the uncovered skillet under the broiler, or bake at 500°F (260°C) until the cheese melts, 1 to 3 minutes.

    Sprinkle with tarragon, season to taste with salt and pepper, and serve immediately.

    Recipe Testers' Reviews

    Frittatas are a weeknight problem solver. They're quick and easy, filled with anything green and fresh from the garden, and any bits of spare soft cheese. This asparagus frittata totally hits the mark. Savory potatoes, topped with nutmeg dusted eggs, al dente asparagus and a sprinkle of soft cheese. It should feed 4 people, but it's so good, it may only serve 2.

    This asparagus frittata was challenging on a number of fronts but in the end, it was worth it because the flavors were awesome. Another dish that didn't last very long, which is always a good sign.

    The recipe calls for cooking the potatoes for 12 minutes (or until golden) on medium and that if the potatoes start to brown too quickly, to lower the heat. I lowered the heat anyway because my stove runs hot but I found it awfully difficult to check the bottom of the potatoes. I'm not quite sure what "until golden" means here unless it's the bottom, but again, that was hard to tell.

    The rest of the recipe went swimmingly and everyone loved it, so no harm, no foul. The tarragon on top before serving was a genius move, as well.

    I have tried frittatas on a few occasions and haven't had much luck with them—until I tried this one. The thinly sliced potatoes are what make the difference, I think they cook quickly and evenly so there isn't much chance of raw bits in the finished product.

    Separately cooking all 3 vegetable components may seem like a lot of unnecessary work but I honestly believe that this is what made the dish a success for me. I was fairly conservative with the nutmeg but next time I would add a little more—maybe an eighth of a teaspoon instead of a trepidatious "pinch". The tarragon, however, came through and added a distinct flavor.

    I used a Gruyère that was devastatingly good on its own and even better melted all over top. This was the most successful frittata that I've made to date and will be my preferred one from now on. It was divine.

    This asparagus frittata was a pretty great dinner. There are quite a few steps that need to be done to bring it together, so I wouldn't describe it as quick and easy. But it certainly is simple and straightforward. I loved all of the components. And it didn't take long to make. The whole thing came together in 45 minutes.

    We had it as dinner for two. I'd be tempted to make it again to serve for brunch guests with a salad. I would have preferred if the potatoes, and asparagus had been seasoned along the way. I've never had nutmeg in eggs before, and was very pleasantly surprised by its contribution to the flavor.

    This asparagus frittata was a great success, but then what could possibly go wrong with a frittata with beautiful asparagus, potatoes, and cheese? Tender, fragrant, and delicious, it made a wonderful summertime dinner with a melon and feta salad on the side.

    The recipe did require a bit of improvisation with a couple of steps (read on). I wasn't able to flip the potatoes as instructed, as they didn't form one solid crust in the skillet—plus, there were many loose slices as over half of the area had 2 layers of potatoes. Flipping them in sections using a metal spatula not only worked well, but was also simple and stress-free. (I don’t think I would have been able to turn over my heavy cast iron skillet so confidently.)

    In order to avoid overcooking my pencil-thin asparagus, I skipped the blanching step altogether. It turned out to be the right call. After 4 minutes on stovetop and 2 minutes under the broiler, the stalks were still bright green and had that perfect crisp snap.

    With prep and everything, this takes about 40 minutes to make. There isn't much hands-off time since there are a lot of moving parts in this asparagus frittata.

    First of all, I used very thin asparagus, the thicker stalks we get here in Hawaii tend to be very woody, even higher up on the stems. Using my mandoline on its thinnest setting (1/8"), I prepped the potatoes and onions on the same setting. I used Comté cheese for this version.

    Since my asparagus was so thin, I blanched them for 1 minute and then used the ice water to shock and cool them quickly. I also like the brightness this brings out in green vegetables.

    For me, a "splash" of olive oil looks to be about 2 tablespoons, enough to cover the bottom of the pan once heated and swirled around. I figured this was the intent of the writer since the next step was to layer the potatoes in the pan, I made sure they were evenly distributed and let them cook. This fed three people, keeping in mind that one of them was a 13 year old boy so it would feed 4 normal eaters.

    HUNGRY FOR MORE?

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    Asparagus Frittata With Smoked Trout

    Asparagus and eggs always go beautifully together. This omelet is enriched with omega-3 fats, as well.

    Ingredients

    • ¾ pound asparagus, woody ends snapped off, cut in 1/2-inch lengths
    • 8 large eggs
    • ½ teaspoon salt, preferably kosher salt, or to taste
    • A few twists of the pepper mill
    • 3 tablespoons low-fat milk or regular milk, to taste
    • ½ pound smoked trout, diced or broken into small pieces
    • 3 tablespoons chopped chives
    • 1 tablespoon olive oil

    Preparation

    1. Steam the asparagus until tender and still bright green, about five minutes. Drain and refresh under cold water. Dry on paper towels.
    2. Beat the eggs in a large bowl. Stir in the salt, pepper, milk, asparagus, smoked trout and chives.
    3. Drop a bit of egg into the pan if it sizzles, pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, lifting the edges of the omelet to let the eggs run underneath during the first minute or two of cooking. Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. Loosen the bottom of the omelet with a wooden spatula while tilting the pan from time to time, so that the bottom doesn’t burn. The eggs should be just about set cook a few minutes longer if they’re not. Meanwhile, preheat the broiler.
    4. Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn’t burn. Remove from the heat, and allow to cool for 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large, round platter, and cut into wedges or diamond-shaped pieces. If serving the next day, cover with plastic and then foil. Refrigerate overnight.

    Advance preparation: You can make this a day ahead and refrigerate.


    • nonstick cooking spray 1 1
    • thin asparagus (trimmed) 1 bunch (about 12 oz) 1 bunch (about 12 oz)
    • olive oil 1 tbsp 1 tbsp
    • egg substitute 2 cup 2 cup
    • skim milk 2 tbsp 2 tbsp
    • salt 1/2 tsp 1/2 tsp
    • freshly ground black pepper 1/4 tsp 1/4 tsp
    • crushed red pepper flakes (optional) 1/8 tsp 1/8 tsp
    • margarine (trans-fat-free) 1 tsp 1 tsp
    • reduced fat, shredded mozzarella cheese (reduced-fat, shredded) 1/4 cup 1/4 cup
    • grated Parmesan cheese 1/4 cup 1/4 cup

    Crustless Asparagus and Tomato Quiche

    Egg and Veggie Casserole

    No Noodle Zucchini Lasagna


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    Variations

    • Make it dairy-free! Violife makes some wonderful dairy-free cheese options!
    • Egg Whites: I like to lighten up frittatas by using part egg whites, but you can also use all whole eggs.
    • Switch it up! Onions or scallions can be used in place of shallots. Swap the cheese for whatever you like or have on hand.


    • 10 large eggs
    • Kosher salt
    • 1 pound (450g) asparagus, woody ends trimmed
    • 3 tablespoons (45ml) extra-virgin olive oil
    • 8 ounces (225g) ramps, root ends trimmed, bulbs thinly sliced and leaves roughly chopped, divided (see note)
    • 1/2 teaspoon (about 1g) minced fresh thyme leaves
    • Freshly ground black pepper

    In a large mixing bowl, beat eggs with 2 large pinches salt. Set aside.

    In a pot of boiling salted water, blanch asparagus until crisp-tender, about 2 minutes. Using tongs, transfer asparagus to an ice bath or cold water to chill. Drain and cut asparagus into 1-inch lengths.

    Adjust rack to 4 inches below broiler and preheat broiler to high. Heat oil in a 10-inch oven-safe nonstick or well-seasoned cast iron or carbon steel skillet over medium heat until shimmering. Add sliced ramp bulbs and cook, stirring, until softened, about 3 minutes. Stir in ramp leaves and thyme and cook until leaves are just wilted, about 1 minute. Stir in asparagus and cook until warmed through, 30 seconds. Season with salt and pepper.

    Pour eggs into skillet and cook, stirring and scraping pan all over, until loose curds form throughout, about 3 minutes stop stirring before they permanently separate into scrambled eggs. Let cook until eggs on bottom are set, about 2 minutes.

    Place frittata under broiler and cook just until eggs on top are set. Shake pan to loosen frittata, using a spatula to separate the edges if necessary. Turn frittata out onto a plate or serve directly from skillet. Serve warm or at room temperature.