Incorporate the delightful taste and texture of asparagus in this Asparagus Frittata—an Italian egg dish that will kick your day off right.
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I don’t use asparagus enough in my recipes. Whenever I do, I take one bite of the resulting dish and then grill myself (pun intended), demanding reasons why I don’t use it enough.
Today we’re going to start rectifying this oversight. And we’re going to start with the first meal of the day: brunch. (Yes, I am assuming we’re rectifying this oversight on a weekend when I get to sleep in then get to spend more time in the kitchen.)
If you’re not familiar with a frittata, know that it’s an Italian egg-dish that is kind of a cross between a crustless quiche and an omelet. It starts in a frying pan (‘frittata’ means ‘fried’ in Italian) then is finished off in the oven. I’ve made a few for the site. Today’s version features everyone’s favorite spear: the asparagus.
Is Asparagus Frittata Healthy?
Overall, this recipe is healthy. The main ingredients—egg and asparagus—provide you with vitamins, minerals, protein, and healthy fats. The butter and Parmesan cheese both contain saturated fat, but as long as you don’t overdo it and don’t make either a fixture in your daily diet, you’re good. It is suitable for Mediterranean (not surprising considering it’s an Italian dish), vegetarian, low-carb (reduce the amount of cheese and milk), and gluten-free diets.
How Is a Frittata Different From a Quiche or Omelet?
There are a number of ways all these dishes differ from one another. For starters, a frittata doesn’t have a crust, so it’s not like a quiche. It is also made in a pan and assumes its shape, whereas an omelet is typically done on a griddle, which gives it a certain freestylin’ quality. The consistency of a quiche is similar to a frittata in that they mix egg and cream, whereas omelets are mostly just egg. Last, and perhaps the biggest difference, is that the frittata is done on the stove then moved inside the oven to be baked. Omelets are usually just done on the stove in a pan while the quiche is typically baked in the oven. So a frittata enjoys the best of both worlds!
INGREDIENTS
- 1 tbsp olive oil
- 2 tsp butter
- 1/2 lb. asparagus, trimmed and cut into 1-inch pieces
- 8 large eggs
- 1/2 cup grated Parmesan cheese
- 7 tbsp milk
- salt (to taste)
- freshly ground black pepper (to taste)
- 1 tbsp fresh parsley, chopped (for garnish)
INSTRUCTIONS
Sauté
Heat oil and butter in a pan and cook asparagus until tender.
Whisk
Beat eggs with Parmesan, milk, salt, and pepper in a bowl.
Cook
Pour egg mixture over asparagus and cook until set.
Garnish
Invert onto a plate, garnish with parsley.
Devour!
FAQs & Tips
Let it cool completely then store it in an airtight container in the fridge for up to four days. You can also freeze your frittata for up to three months. Let it thaw in the fridge overnight then reheat it in the oven on LOW. The texture may not be quite as you remember it but it will still be enjoyable.
We know you’re really excited about eating your frittata but you must fend off the urge to rush the process. In other words, don’t turn up that heat. Keep it low and steady. Don’t overcook them. Remove them from the heat when the center is no longer liquidy. This brings me to my next point: Don’t cut into it once you’ve removed it; the frittata will continue to cook, thanks to its residual heat. Oh, and don’t overbeat the eggs. Doing so will infuse them with too much air and could make them rubbery.
Whisk the eggs until they froth up… and then stop. If you keep on going, you could get rubbery eggs (see the above question). A fluffy frittata also befriends dairy, so don’t be stingy with your milk (or cream or yogurt, if you decide to use these instead). As with the above question, keep that temperature low and let it cook evenly and gently. This usually leads to a fluffy frittata. A couple more tips: use a nonstick pan and fresh ingredients, both will contribute positively to the texture of your dish.
Serving Suggestions
If you want to eat the frittata and nothing but the frittata, that’s your prerogative; it’s got a lot going on. Or you can supplement it with some brunch faves. Let’s start with the beverage. This Watermelon Smoothie will bring a serving or two of fruit to the feast, which is never a bad thing. Fruit is fun! And, to go along with your fluffy frittata? Fluffy Pancakes made without Baking Powder! Click on the link to find out how we do it. If you noticed we haven’t included any meat, then here’s a hefty helping of Breakfast Sausage, done quickly and easily in your air fryer.
Easy Asparagus Frittata
Ingredients
- 1 tbsp olive oil
- 2 tsp butter
- 1/2 lb. asparagus trimmed and cut into 1-inch pieces
- 8 large eggs
- 1/2 cup grated Parmesan cheese
- 7 tbsp milk
- salt to taste
- freshly ground black pepper (to taste)
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
-
Preheat a 9-inch nonstick skillet over medium heat and add olive oil and butter. Once the butter is melted, add the asparagus and cook, stirring occasionally, until they are tender but still crisp, about 10 to 15 minutes.
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In a mixing bowl, whisk the eggs until frothy. Blend in the grated Parmesan cheese and milk, then season the mixture with salt and pepper according to your taste preferences.
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Pour the egg mixture over the cooked asparagus in the skillet. Allow it to cook without stirring until the eggs are just set, which should take about 10 to 15 minutes.
-
Carefully invert the frittata onto a serving plate and garnish with fresh parsley. DEVOUR!
Nutrition
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