Asparagus Souffle Frittata

Name: Asparagus Souffle Frittata
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 people
Ingredients: 8 large eggs; kosher salt and pepper; 4 green onions; 2 garlic cloves; ⅓ cup chopped fresh herbs: like parsley, basil and thyme; 4 ounces freshly grated sharp cheddar cheese; 2 tablespoons unsalted butter; 15 to 20 thin asparagus spears; ¾ cup ricotta cheese; 1 lemon; micro greens or fresh arugula

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Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4 people
Course
Main Course, Breakfast
Cuisine
American

Asparagus Souffle Frittata

Kian Mendoza

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We adore this asparagus souffle frittata! It's flavorful, satisfying and light, perfect for a spring brunch or even easy dinner. This recipe is filled with spring vegetables and herbs, cheese and topped with lemon ricotta. Delicious and fancy!

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Ingredients

Servings

8 large eggs, separated
kosher salt and pepper
4 green onions, thinly sliced
2 garlic cloves, minced
⅓ cup chopped fresh herbs: like parsley, basil and thyme, plus more for topping
4 ounces freshly grated sharp cheddar cheese
2 tablespoons unsalted butter
15 to 20 thin asparagus spears, woody stems removed
¾ cup ricotta cheese
1 lemon, zest freshly grated
micro greens or fresh arugula, for topping

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Instructions

Preheat the oven to 375 degrees F. Separate the eggs. Place the egg whites in a bowl of your electric mixture. Place the egg yolks in a large mixing bowl.
To the egg yolks, add a big pinch of salt and pepper, the onions, garlic, fresh herbs and cheddar cheese. Whisk until combined.
Beat the egg whites until medium peaks form.
Fold the egg whites into the egg yolk mixture. Do not whisk the mixture - fold it until completely combined and fluffy.
Heat the butter in a 10-inch skillet over medium-low heat. As soon as the butter starts to get brown bits on the bottom, pour in the frittata mixture. Use a spatula to smooth out the top. Place the asparagus spears on top. Cook for about 5 minutes, then turn off the heat. I sprinkle the top with one more pinch of salt and pepper just so the asparagus spears get some flavor too.
Stick the pan in the oven. Bake the frittata for 15 to 18 minutes, until golden brown and puffed. Make sure the center is cooked through.
Stir together the ricotta cheese, lemon zest and a few cracks of black pepper. Stir in a pinch of salt.
Let the frittata cool slightly. Top with micro greens or asparagus. Serve with the ricotta cheese. Enjoy!