asparagus frittata

Asparagus and Goat Cheese Frittata- aka "Spring Egg Puff" a simple, delicious vegetarian meal, perfect for brunch, lunch or dinner!

Asparagus Frittata

Eggs

Flour flour

tsp kosher salt

tsp baking powder

cheese

C butter

Cups grated jack cheese, mozzarella, cheddar, gruyere or a mix

Tablespoon fresh herbs- thyme, tarragon, basil, cilantro,

Cups chopped asparagus- leave the asparagus tips

In a small bowl, mix flour, salt and baking powder, and gradually whisk this into the eggs, a little at a time, beating with each addition.

Stir in cottage cheese, butter, cheese and herbs.

Grease a 9 x 13 baking dish or equivalent. Place chopped asparagus (reserving the tips for the top) in the baking dish and pour egg mix over top. Scatter asparagus tips over the top and place in the middle of the oven.  See notes for addtions.

Bake until center puffs up and is firm, 45 mins -1 ¼ hours, depending on your baking dish.(Shallow glass baking dishes and cast-iron skillets cook the fastest. )

EXcellent!  Can you halve the ingredients and make it in a quiche pan for a smaller family?

Spring asparagus, shallots and Swiss cheese is a delicious combination with eggs in this slimmed down frittata which is perfect for breakfast, lunch or dinner!

Asparagus and Swiss Cheese Frittata

asparagus (tough ends trimmed off)

shallots (chopped)

salted butter

eggs

tbsp fresh grated Pecorino Romano

oz part-skim Swiss cheese

tsp kosher salt and fresh pepper

Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.

Preheat oven to 350°F.

Heat butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.

In a medium bowl whisk eggs, egg whites, grated cheese, salt, and pepper. Add the Swiss cheese and mix well.

Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set.

Move the skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.

Serve hot, cut into 4 equal wedges.

This beautiful baked asparagus frittata recipe is remarkably simple to make! Recipe yields one 9-inch square frittata, enough for 6 large or 9 smaller servings.

Baked Asparagus Frittata

milk

goat cheese

shallot

Dijon mustard

salt

asparagus

olive oil

lemon juice

sea salt

black pepper

Preheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above).

In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary, and carefully slide it onto the middle rack of the oven. Bake for 10 minutes.

While the eggs are baking, rinse the asparagus and pat dry. Snap off the tough ends of the asparagus; they should be shorter than 9 inches in length. Toss the asparagus with a drizzle of olive oil, a big squeeze of lemon juice, salt and pepper, and set aside.

After ten minutes have passed, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row. Return to the oven for another 15 minutes. The center should be springy to the touch when it&#8217;s done.

Let the frittata rest for a few minutes, then slide a knife around the edges of the pan (paying special attention to the corners) and use both hands to lift the frittata out and onto a flat surface. Use a sharp chef&#8217;s knife to slice it in three columns, in between the strips of asparagus. Then use a gentle see-saw motion to slice down the middle, through the asparagus. Serve warm or at room temperature.

Your Asparagus Frittata was easy to put together and DELICIOUS. Thanks for the tip with the parchment paper - I was able to slide the finished product easily and it sliced up beautifully.

Made this fritatta tonight and my husband and I loved it! I am always looking for recipes to feed the vegetarian half of our extended family and would love to make this for them. How would you modify it for a 9x13 pan in terms of amount of ingredients and baking time?

Very nice, fluffy fritatta. I wish I had put the mustard in (husbands allergies forbid it) because it could have used that punch of flavor. The asparagus didn't sink into it as I imagined but the roasted, lemon flavor really did justice to the fresh bunch I purchased from an honesty box in front of a local farm.

Dear Kathryne (I hope it is all right with you that I refer to you this way this time),
     The other day, a close friend took me by total surprise (long story short) by bringing several items while on a trip to three markets : )  Among them were asparagus &amp; eggs.  Earlier today, I decided to make your "Baked Asparagus Frittata" for the first time.  I omitted a couple of things--in terms of the goat cheese (as much as I love it), I almost never have milk products only because of a medical concern.  The dish was amazing as it turned out!  Thanks so much, as always, for being as inspiring as you are!
All the best,
Andrea (12/4/18)

This made for a lovely almost-spring dinner! I lightly oiled my pan and skipped the parchment paper - no issues getting it out. Also I had some plain yogurt I needed to use up, so I used that instead of milk. Loved it! I'm going to make another one but with roasted tomatoes instead of asparagus :)

So tasty! We didn't have goat cheese so we used feta and also added spinach to the egg mixture. Delicious again, thanks Kate!

I made this for Easter brunch and it was delicious.  The only thing disappointing was that I thought it served more like 4-5.  Will have to double the recipe next time.

If you’re lactose intolerant like me, VioLife feta cheese is a good substitute, as is coconut milk in place of regular milk.  

I made this is my cast iron pan because I didn’t have a 9x9 baking pan, but I will try it in my 8x8 next time as I think the frittata needed more depth (slices were too thin).

All in all, a fantastic recipe and one that I’ll make again when asparagus season is in full force.  Thank you, Kate.

This was delicious! The goat cheese really kicked it up, as did the lemon on the asparagus. I didn't use the parchment and just used cooking spray and it worked fine.

I made the baked asparagus frittata.  My husband and I enjoyed it. Although I accidentally put in an extra 1/2 tsp of mustard in.  I also used cheddar. I didn't have the other cheese. It was nice and easy to make. I love your site. I am trying to eat more plant based. The nutritional information is very helpful.I recommend it to my friends.

Just made this with fresh eggs from our chickens. Delish. I did substitute garlic for shallots since I did not have any. Definitely will make this frittata again.

I bought my first bundle of spring asparagus at the farmer’s market and made this delicious recipe. I love it when you can use the natural beauty of asparagus in a dish! Thank you!

Made this dish tonight for dinner. The recipe turned out wonderfully, Following clear instructions produces predictable results!

I love the parchment paper trick... it elevated my typical cast iron frittata... the flavor was every bit as gorgeous as it looked. Thank you... I now have a new food art canvas.

Kate - You are my go-to website when searching for new recipes. And not ONLY because your recipes are always tasty. I live alone, have Alzheimer's Disease and I use your recipes to adhere to the MIND diet. --I usually just make simple tweaks to stick to the MIND diet. My base recipe (single serving) is based on the Cookie and Kate Frittata Guide. MY QUESTION is: Since I usually cook my frittata for 10-17 mins/350 degrees/internal temp 160+ degrees. Can I just put raw asparagus into the uncooked frittata along with tomatoes and feta cheese, etc. I realize you'd be guestimating, but I'd appreciate your opinion/thoughts.

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Baked Asparagus Frittata

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