Description
This asparagus frittata is a light and creamy baked egg dish perfect for brunch or a light dinner. It features tender blanched asparagus spears layered in a rich custard made with eggs, ricotta, whole milk, Parmesan, fresh herbs, and Dijon mustard, baked until puffed and just set. The frittata is easy to prepare, elegant to serve, and can be garnished with prosciutto, smoked salmon or roasted tomatoes for extra flavor.
Ingredients
Scale
Vegetables
- 1 pound Baby Asparagus, trimmed
Egg Mixture
- 8 large Eggs
- ¾ Cup Whole Milk Ricotta (6 ounces), divided
- 1/3 Cup Whole Milk
- ¼ Cup Parmesan, finely grated, plus more for garnish
- 2 tablespoons Chives, thinly sliced, plus more for garnish
- 1 tablespoon Fresh Dill, chopped, plus more for garnish
- 1 teaspoon Dijon Mustard
- Kosher Salt, as needed
- Black Pepper, as needed
Optional Garnish Ideas
- 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. Line the pan with parchment paper, leaving the edges hanging over for easy removal.
- Blanch and Shock Asparagus: Bring a large saucepan of water to a boil and generously season with salt. Add the asparagus and cook for 1-2 minutes until bright green and tender-crisp. Immediately transfer the asparagus to an ice water bath to stop cooking. Drain, pat dry, and set aside.
- Prepare Egg Custard: In a large bowl, combine eggs, 2 tablespoons of ricotta, whole milk, Parmesan, chives, dill, and Dijon mustard. Season with ½ teaspoon salt and ¼ teaspoon pepper. Whisk vigorously until all ingredients are thoroughly incorporated.
- Assemble the Frittata: Place half of the asparagus spears in a single row inside the prepared pan. Pour the egg mixture evenly over the asparagus. Arrange the remaining asparagus on top in a row. Dollop with the remaining ricotta and season lightly with salt and pepper.
- Bake Asparagus Frittata: Transfer the pan to the preheated oven and bake for 28-38 minutes, monitoring to ensure the frittata is risen and just set without any jiggle in the center. Remove from the oven and let cool on a wire rack for 5 minutes.
- Serve: Using the parchment paper edges, carefully lift the frittata from the pan. Transfer to a serving platter and slice between the asparagus rows. Garnish with more fresh herbs, Parmesan, and optional prosciutto or other toppings. Serve warm or at room temperature for best flavor.
Notes
- You can use a round 9-inch deep pie plate instead of the baking pan; grease well and monitor baking time closely.
- If serving directly from the baking dish, omit parchment paper but grease the pan generously and avoid overbaking as residual heat will continue cooking.
- Blanching the asparagus is essential to ensure it is tender inside the frittata.
- Use full-fat dairy like whole milk or substitute with heavy cream or half-and-half for a richer texture; avoid 2% or skim milk to prevent a watery frittata.
- Do not overcook the frittata to avoid dry, rubbery eggs; it should be just set and slightly puffed.
- To scale the recipe, use the sliding scale feature in the recipe card to adjust servings.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 210
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 215 mg
