Description
This Asparagus Frittata is a creamy, flavorful baked egg dish featuring tender blanched asparagus, ricotta, Parmesan, fresh herbs, and a hint of Dijon mustard. Perfect for a nutritious brunch or light dinner, it combines a fluffy custard texture with the fresh crunch of asparagus, baked to golden perfection in the oven.
Ingredients
Scale
Vegetables & Herbs
- 1 pound Baby 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 Garnish
- 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 generously with non-stick cooking spray, then line it with parchment paper with edges hanging over for easy removal.
- Blanch and Shock Asparagus: Bring a large saucepan of salted water to a boil. Add asparagus and cook for 1-2 minutes until bright green and tender-crisp. Immediately transfer asparagus to an ice water bath to halt cooking. Drain thoroughly and pat dry.
- Prepare Egg Custard: In a large bowl, whisk together eggs, 2 tablespoons ricotta, whole milk, Parmesan, chives, dill, Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper until well combined and slightly frothy.
- Assemble the Frittata: Arrange half of the asparagus in a single row inside the prepared pan. Pour the egg mixture evenly over the asparagus. Lay the remaining asparagus spears in a single row on top. Dollop the remaining ricotta around the top and lightly season with salt and pepper.
- Bake Asparagus Frittata: Place the pan in the preheated oven and bake for 28 to 38 minutes. The frittata should be puffed, risen, and just set in the center without any jiggle. Remove from oven and let cool on a wire rack for 5 minutes.
- Remove and Serve: Using the parchment paper edges, carefully lift the frittata out of the pan onto a serving platter. Cut into slices between the asparagus rows. Garnish with additional fresh herbs, Parmesan, and optional prosciutto or smoked salmon. Serve warm or at room temperature.
Notes
- You may use a round 9-inch deep pie plate instead of a baking pan; grease well and watch baking time carefully.
- Lining the pan with parchment is optional if serving directly from the casserole dish; be sure to grease thoroughly.
- Pre-cook the asparagus by blanching in salted boiling water to ensure tenderness inside the frittata.
- Use full-fat dairy such as whole milk or substitute with heavy cream or half-and-half for a richer texture; avoid low-fat or skim milk.
- Do not overcook the frittata; bake until just set and puffed to avoid dryness and rubbery texture.
- The recipe yields 6 servings and can be scaled up or down using the sliding scale tool in the recipe card.
Nutrition
- Serving Size: 1 slice (1/6 of frittata)
- Calories: 220
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 280 mg
