Asparagus Souffle Frittata
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Unrated
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course, Breakfast
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Cuisine
American
Asparagus Souffle Frittata
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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
- 8 egg separated, large
- salt kosher salt
- black pepper kosher salt
- 4 green onion thinly sliced
- 2 garlic minced, cloves
- ⅓ cup herbs plus more for topping, chopped fresh, like parsley, basil and thyme
- 4 ounces cheddar cheese freshly grated, sharp
- 2 tablespoons butter unsalted
- 15 to 20 asparagus woody stems removed, thin spears
- ¾ cup ricotta cheese
- 1 lemon zest freshly grated
- microgreens for topping, or fresh arugula
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!
Notes
- adapted from rachael ray
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