Description
This Asparagus Frittata is a light and creamy baked egg dish perfect for brunch or a light dinner. Featuring tender blanched asparagus spears baked in a rich custard of eggs, ricotta, and parmesan cheese, flavored with fresh herbs like dill and chives, this frittata delivers a perfect balance of fresh spring flavors and creamy texture. It’s easy to make, requiring only simple preparation and baking, and is great served warm or at room temperature with optional garnishes such as prosciutto or smoked salmon.
Ingredients
Scale
Main Ingredients
- 1 pound Baby Asparagus – or thin asparagus; trimmed
- 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
- 2 TBS Chives – thinly sliced, plus more for garnish
- 1 TBS Fresh Dill – chopped, plus more for garnish
- 1 tsp Dijon Mustard
- Kosher Salt & Pepper as needed
Optional Garnishes
- Prosciutto
- Smoked Salmon
- Arugula
- Roasted Cherry Tomatoes
- Fresh Herbs
Instructions
- Preheat the Oven and Prepare Pan: Arrange the oven rack to the center position and preheat the oven to 375°F. Grease a 9-inch or 8×10-inch baking pan thoroughly with non-stick cooking spray. Then, line the pan with a sheet of parchment paper, ensuring the edges hang slightly over the sides for easy removal.
- Blanch and Shock Asparagus: Bring a saucepan of water to a rolling boil and season generously with salt. Add the trimmed asparagus and cook for 1-2 minutes until bright green and just tender crisp. Immediately transfer the asparagus to an ice water bath to stop the cooking process. Drain and pat dry, then set aside.
- Prepare Egg Custard: In a large bowl, whisk together the eggs, 2 tablespoons of ricotta, whole milk, parmesan, chopped chives, dill, and dijon mustard. Season with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Whisk vigorously until combined to create a smooth custard mixture.
- Assemble the Frittata: Arrange half of the blanched asparagus in a single row inside the prepared baking pan. Pour in the egg custard mixture evenly over the asparagus. Lay the remaining asparagus spears on top in a row. Dollop the surface with the remaining ricotta and lightly season with additional salt and pepper.
- Bake Asparagus Frittata: Place the pan in the preheated oven and bake for 28-38 minutes, watching carefully for the frittata to puff, rise, and become just set without any jiggle in the center. Remove from oven and transfer to a wire rack to cool in the pan for 5 minutes.
- Remove and Serve: Using the parchment paper edges, carefully lift the frittata out of the pan. If it sticks, gently run a butter knife around the edges first. Transfer to a serving platter and slice between asparagus rows. Garnish with more fresh herbs, parmesan, and optional prosciutto or other garnishes. Enjoy warm or at room temperature.
Notes
- You can use a round 9-inch deep pie plate instead of the rectangular pan. Be sure to grease it well and watch baking time closely.
- Lining the pan with parchment is optional if serving from the casserole dish directly, but always grease the pan generously to prevent sticking.
- Pre-cooking the asparagus by blanching ensures it will be tender inside the frittata.
- Use full-fat dairy like whole milk or heavy cream for the custard to ensure a creamy texture. Avoid low-fat or skim milk as it can make the frittata watery.
- Do not overbake the frittata; it should be set and puffed but not dry or rubbery. Residual heat will continue cooking it after removal.
- To scale the recipe, hover over the servings in the recipe card and use the sliding scale.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 210
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1.5 g
- Protein: 12 g
- Cholesterol: 210 mg
