Description
This Asparagus Frittata is a creamy, savory baked egg dish loaded with tender baby asparagus, ricotta, parmesan, and fresh herbs. Blanched asparagus spears add a crisp-tender bite to the custardy egg mixture, while Dijon mustard and fresh dill bring subtle depth of flavor. Baked until just set and garnished with extra parmesan and herbs, this elegant yet simple frittata makes a perfect brunch or light dinner option that can be enjoyed warm or at room temperature.
Ingredients
Scale
Vegetables
- 1 pound Baby Asparagus – or thin asparagus; trimmed
Egg Custard
- 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 Garnish Ideas
- Prosciutto
- Smoked Salmon
- Arugula
- Roasted Cherry Tomatoes
- Fresh Herbs
Instructions
- Preheat the Oven and Prepare Pan: Arrange your 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 it with a parchment paper sheet cut to fit with edges slightly overhanging for easy removal.
- Blanch and Shock Asparagus: Bring a large saucepan of salted water to a rolling boil. Add the trimmed asparagus and cook for 1-2 minutes until bright green and tender-crisp. Immediately transfer the asparagus to a large ice water bath to stop the cooking process, then drain and pat dry.
- Prepare Egg Custard: In a large bowl, whisk together the 8 eggs, 2 tablespoons of ricotta, whole milk, parmesan, chopped chives, dill, Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until fully combined and smooth.
- Assemble the Frittata: Arrange half of the blanched asparagus neatly in a single row inside the prepared pan. Pour the egg mixture evenly over the asparagus. Layer the remaining asparagus on top in a single row. Dollop the remaining ricotta over the top and season lightly with salt and pepper.
- Bake Asparagus Frittata: Place the baking pan in the preheated oven and bake for 28 to 38 minutes, monitoring closely. The frittata is done when it is puffed, risen, and just set in the center without jiggling. Remove from the oven and transfer to a wire rack to cool for 5 minutes.
- Remove and Serve: Use the parchment paper edges to carefully lift the frittata out of the pan. If needed, run a butter knife gently around the edges to loosen. Transfer to a serving platter, slice between asparagus rows, and garnish with additional fresh herbs, parmesan, and optional prosciutto or other toppings. Serve warm or at room temperature for best flavor.
Notes
- You can substitute a round 9-inch deep pie plate for the baking pan; be sure to grease well and adjust baking time accordingly.
- If you prefer to serve the frittata directly from the dish, skip the parchment but grease generously to prevent sticking. Be careful not to overcook since residual heat continues to set the eggs after removal.
- Pre-cooking the asparagus by blanching in salted boiling water ensures tender texture inside the frittata.
- Use full-fat dairy (whole milk, ricotta, parmesan) to achieve a creamy, custard-like texture; low-fat or skim milk will make the frittata watery.
- Do not overbake; cook just until eggs are puffed and set to avoid dryness or rubberiness.
- Use the recipe scaling tool to adjust servings up or down as desired.
Nutrition
- Serving Size: 1 slice (1/6 of frittata)
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 305mg
