5 from 18 votes
Asparagus Frittata
This asparagus frittata combines tender green asparagus and optional yellow onion with a rich blend of eggs, ricotta, and Parmesan cheese. Blanched asparagus is sautéed to soften and then baked in a skillet until golden and cooked through, creating a dish with a lightly set yet creamy interior. It’s versatile enough to serve warm or at room temperature, making it suitable for breakfast, brunch, or a light dinner.
Prep Time
5 mins
Cook Time
20 mins
Servings:
4
Calories:
203 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 203
% 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.