Description
This Asparagus Frittata is a light and creamy baked egg dish featuring tender blanched baby asparagus, ricotta, parmesan, fresh herbs, and a touch of Dijon mustard for flavor. Perfect for brunch or a light meal, it’s easy to prepare and bakes to a golden, fluffy custard-like texture studded with rows of vibrant green asparagus.
Ingredients
Scale
Vegetables
- 1 pound Baby Asparagus – trimmed
Egg Mixture
- 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
- Prosciutto
- Smoked Salmon
- Arugula
- Roasted Cherry Tomatoes
- Fresh Herbs
Instructions
- Preheat Oven and Prepare Pan: Position the oven rack in the center and preheat oven to 375°F. Grease a 9-inch or 8×10-inch baking pan generously with non-stick cooking spray. Line pan with parchment paper, allowing edges to hang over for easy removal.
- Blanch and Shock Asparagus: Bring a large saucepan of salted water to a boil. Add the 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 and pat dry, then set aside.
- 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.
- Assemble the Frittata: Arrange half the asparagus in a single row in the prepared pan. Pour the egg mixture evenly over the asparagus. Arrange the remaining asparagus in a second row on top of the eggs. Dollop the remaining ricotta over the surface and season lightly with salt and pepper.
- Bake the Frittata: Place the pan in the preheated oven and bake for 28–38 minutes, until the frittata is risen, set, and no longer jiggles in the center. Avoid overcooking to prevent dryness.
- Cool and Serve: Remove the pan from oven and cool 5 minutes on a wire rack. Use the parchment paper edges to lift the frittata out of the pan carefully. Transfer to a serving platter, slice between the asparagus spears, and garnish with additional herbs, parmesan, and optional prosciutto or other garnishes. Serve warm or at room temperature for best flavor.
Notes
- You may use a round 9-inch deep pie plate instead; adjust grease and baking time accordingly.
- If serving directly from the dish, parchment can be omitted but ensure the pan is well greased.
- Blanching asparagus is essential to keep it tender within the frittata.
- Use full-fat dairy only—whole milk, heavy cream, or half and half—to maintain creaminess. Low-fat milks will cause watery texture.
- Do not overbake; remove when eggs are just set and firm to avoid rubbery texture.
- To scale the recipe, use the serving size slider on the recipe card for adjustments.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 230
- Sugar: 2g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 280mg
