Asparagus Frittata
User Reviews
5
Asparagus Frittata
Description
The Asparagus Frittata begins with beaten eggs mixed with grated Parmesan cheese and chopped chives, seasoned with salt and pepper. Asparagus pieces are sautéed in butter until tender and bright, then the egg mixture is added to the skillet. Soft goat cheese is dotted on top before the frittata cooks gently until beginning to set on the stove and finishes baking in the oven to a firm, fluffy texture.
This produces a dish with a delicate balance between the tender asparagus pieces, creamy goat cheese, and the savory, cheesy egg base. The accompanying salad of arugula, thinly sliced radish, capers, and a zesty white wine vinaigrette adds a refreshing, slightly pungent contrast to the rich eggs.
Asparagus Frittata can be served as a satisfying breakfast, brunch, or light dinner. Leftovers keep well refrigerated for several days and can be frozen for longer storage. The salad dressing can be made homemade or bought, bringing brightness to the meal.
Ingredients
- 4 egg lightly beaten
- 1/2 cup Parmesan Cheese 1 ounce, see note 1, shredded
- 2 tablespoons chives chopped fresh
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons butter
- 8 ounces asparagus chopped into 2-inch pieces (see note 2)
- 4 ounces goat cheese softened (see note 3)
- 1 cup arugula (about 1 ounce see note 4)
- 2 radish thinly sliced
- 1/2 teaspoon capers (see note 5)
- 2 tablespoons white wine vinaigrette store-bought or homemade (see note 6)
Instructions
- Preheat oven to 400 degrees. In a medium bowl, whisk together the eggs, Parmesan cheese, chives, 1/4 teaspoon salt, and a pinch of pepper. Set aside.
- In a large skillet over medium-high heat, melt butter until foaming subsides. Add asparagus and cook until bright green and tender, about 5 to 8 minutes.
- Add the egg mixture to the pan. Dot the top surface of the eggs with pieces of goat cheese. Cook until eggs begin to set, gently lifting the edges of the eggs to help the eggs cook evenly. Transfer pan to oven and cook until the frittata is completely set, about 4 minutes.
- Meanwhile, in a medium bowl, add arugula, radishes, capers, and drizzle with the vinaigrette. Toss to combine. Cut frittata into quarters and serve with salad.
Notes
- You can substitute Parmesan with other hard aged cheeses such as Asiago, pecorino, or Romano based on preference.
- Trim asparagus at the natural woody break point to ensure tender, edible stalks; plan for extra asparagus to account for trimming loss.
- Melted goat cheese adds tang; feta or blue cheese may be used instead.
- Fresh arugula provides a peppery salad base but can be replaced with your favorite leafy greens.
- Capers add a salty, briny note; olives can be an alternative.
- For white wine vinaigrette, mix olive oil, white wine vinegar, Dijon mustard, dried oregano, salt, and pepper; store leftover dressing refrigerated for up to four days.
- Leftover frittata keeps covered in the refrigerator up to four days; freeze wrapped tightly for up to two months and reheat in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 290kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 16g | 32% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 203mg | 68% |
| Sodium | 441mg | 18% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1427IU | 29% |
| Vitamin C | 5mg | 6% |
| Calcium | 200mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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