Asparagus Frittata
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Servings
4
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Calories
203 kcal
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Course
Main Course
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Cuisine
Italian
Asparagus Frittata
Description
Asparagus Frittata features fresh asparagus chopped and blanched briefly to retain a slight bite before sautéing with onion in olive oil. The eggs are mixed with ricotta and Parmesan cheese, providing a creamy texture and subtle tang. Once combined in a skillet, the mixture is gently cooked then finished under the grill until the top is golden and set. This method yields a tender yet firm frittata with a delicate, cheesy crust.
The dish can be enjoyed as a standalone meal or alongside a crisp salad or crusty bread for balance. Its ease of serving warm, cold, or room temperature adds to its flexibility across different meals.
For best results, use an oven-safe skillet or transfer to a baking dish if unavailable, adjusting baking time accordingly. Leftovers keep well refrigerated for several days.
Ingredients
- 300 g asparagus chopped into 1-inch chunks, green
- 2 tablespoon extra-virgin olive oil
- ½ yellow onion minced (optional)
- 6 egg large, free-range
- 1 tablespoon ricotta cheese
- 4 tablespoon Parmesan Cheese grated (optional)
- sea salt freshly-cracked
- black pepper freshly-cracked
- 1 teaspoon chives chopped (optional)
Instructions
- Preheat the oven to 180ºC/360°F/gas 4.
- Blanch the chopped asparagus in a pot of boiling water for 2 minutes. Drain and pat them dry.
- Heat the extra-virgin olive oil in an oven-friendly skillet over medium-low heat, add the onion (if using) and asparagus and saute for 5 minutes, until slightly softened.
- In the meantime, beat the eggs with the Parmesan and ricotta cheese in a large bowl, then season with a generous pinch of sea salt and freshly-cracked black pepper.
- Distribute the asparagus so that they cover the bottom of the skillet evenly. Pour the egg mixture over the vegetables, cover with a lid and cook over low-medium heat for 5 minutes. When the frittata is easily pulled off from the bottom but the surface is still jiggly, it is ready to go in the oven.
- Remove the lid, and sprinkle 1 extra tabslepoon of Parmesan on top and chives if you like. Transfer the skillet in the oven under the grill for 5 minutes or until golden and cooked through. Cut into wedges and serve.
Notes
- Use a 9- or 10-inch oven-safe skillet to cook the frittata; if unavailable, transfer sautéed vegetables and egg mixture to a similarly sized baking dish and bake, adding 5-10 minutes if needed.
- Frittata can be served warm, cold, or at room temperature, but should not be left out longer than 2 hours.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 251mg | 84% |
| Sodium | 179mg | 7% |
| Potassium | 272mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 5mg | 6% |
| Calcium | 125mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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