Asparagus Frittata quick and easy. Perfect for spring! Eggs, Gruyère or Swiss cheese, shallots and asparagus.
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It’s spring and asparagus is in season! A great way to enjoy them is sautéed with some shallots and cooked with eggs into a simple frittata.
Don’t have Gruyere? You can use any Swiss cheese or even an Italian blend.
My dad got bitten by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy no-frills recipe that will make a great frittata in no time.
Asparagus frittata
ingredients
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2 tablespoon unsalted butter
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1/2 Cup cut shallots
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1 lb thin spear Asparagus, hard ends broken off, spears cut diagonally into 1-inch lengths
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6 big eggs
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3/4 Cup Ricotta cheese (can substitute cottage cheese)
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1/2 teaspoon Salt
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1 tablespoon freshly chopped chives
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1/4 teaspoon dried tarragon
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1 Cup shredded Gruyere or Swiss cheese (can be an Italian mix)
method
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Cook shallots in butter:
Heat butter in a 10-inch ovenproof skillet over medium-high heat.
Add shallots and cook, stirring occasionally, until soft and translucent, about 3 minutes.
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Add asparagus:
and cook for another 3 minutes.
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Add egg mixture:
Whisk together the eggs, ricotta and salt, then stir in the chives and tarragon.
Pour the egg mixture into the pan and cook until almost set but still runny, about 4 to 5 minutes. Preheat the grill during cooking.
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Top with cheese and grill:
Sprinkle Gruyere cheese over the eggs and grill in the oven until cheese is melted and browned and the center is set, about 6 to 8 minutes.
Using oven mitts, remove the pan from the oven and transfer the frittata to a serving platter. Cut into wedges. (Be very careful with the hot pan handle! I usually ice the handle of every long-handled pan I take out of the oven so no one accidentally tries to pick up the pan by the hot handle.)
Links:
Spinach Fritta
Asparagus, Tomato and Fontina Frittata – by Andrea at Rookie Cookery
| nutritional information (per serving) | |
|---|---|
| 378 | calories |
| 26g | Fat |
| 11g | carbohydrates |
| 26g | protein |
