Description
This asparagus frittata is a creamy, flavorful egg dish perfect for breakfast, brunch, or a light dinner. Blanched asparagus adds a tender crispness, while ricotta, parmesan, fresh herbs, and a hint of Dijon mustard create a rich and vibrant custard baked to perfection in the oven. Easily customizable with optional garnishes like prosciutto or smoked salmon, this recipe yields a satisfying and elegant meal that can be enjoyed warm or at room temperature.
Ingredients
Scale
Vegetables and Herbs
- 1 pound Baby Asparagus – or thin asparagus; trimmed
- 2 tablespoons Chives – thinly sliced, plus more for garnish
- 1 tablespoon Fresh Dill – chopped, plus more for garnish
Dairy
- 8 large Eggs
- ¾ Cup Whole Milk Ricotta – divided (6 ounces total)
- 1/3 Cup Whole Milk
- ¼ Cup Parmesan – finely grated, plus more for garnish
Pantry
- 1 teaspoon Dijon Mustard
- Kosher Salt – as needed
- Freshly Ground Black Pepper – as needed
Optional Garnishes
- Prosciutto
- Smoked Salmon
- Arugula
- Roasted Cherry Tomatoes
- Fresh Herbs
Instructions
- Preheat the Oven and Prepare Pan: Arrange an oven rack in the center position and preheat the oven to 375°F. Grease a 9-inch or 8×10-inch baking pan generously with non-stick cooking spray. Line the pan with a sheet of parchment paper cut to fit inside with edges slightly hanging over for easy removal.
- Blanch and Shock Asparagus: Bring a large saucepan of water to a boil and season it generously with salt. Add the asparagus and cook for 1-2 minutes until bright green and tender-crisp. Quickly transfer the asparagus to an ice water bath to stop the cooking process, then drain and pat dry. Set aside.
- Prepare Egg Custard: In a large bowl, whisk together the eggs, 2 tablespoons of ricotta, whole milk, parmesan, chives, dill, Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk vigorously until thoroughly combined to create a smooth custard mixture. Set aside.
- Assemble the Frittata: Lay half of the blanched asparagus inside the prepared pan in a single row. Pour the egg custard over the asparagus evenly. Arrange the remaining asparagus spears on top in a single row. Dollop the remaining ricotta over the surface and season lightly with salt and pepper.
- Bake Asparagus Frittata: Place the baking pan in the preheated oven and bake for 28-38 minutes, watching closely near the end, until the frittata has risen and is just set without any jiggle in the center. Remove from the oven and transfer to a wire rack. Let cool in the pan for 5 minutes.
- Remove and Serve: Using the edges of the parchment paper, carefully lift the frittata out of the pan. If it sticks, gently loosen the edges with a butter knife. Transfer the frittata to a serving platter and cut into slices between the asparagus strips. Garnish with additional fresh herbs, parmesan, and optional toppings like prosciutto or smoked salmon. Serve warm or at room temperature for best flavor.
Notes
- You can substitute a 9-inch deep pie plate for the baking pan, but ensure you grease it well and monitor baking time as it may vary.
- If you prefer to serve the frittata directly from the casserole dish, skip the parchment lining but grease thoroughly and watch the bake time to avoid overcooking.
- Blanching the asparagus is crucial for tenderness and color; do not skip this step.
- Use whole milk or higher fat dairy like heavy cream or half and half to maintain a creamy custard texture—low-fat or skim milk will make the frittata watery.
- Do not overbake; the eggs should be just set and puffed to avoid dryness and rubbery texture.
- The recipe scales easily using the sliding scale in the recipe card interface.
Nutrition
- Serving Size: 1 slice (1/6th of frittata)
- Calories: 210
- Sugar: 2 g
- Sodium: 270 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 280 mg
