Asparagus Frittata

Frittata translates to “fried” in Italian, and is a egg-based classic brunch dish. While it’s similar to an omelet, crustless quiche, and Spanish tortilla (like this Spanish Tortilla – Tortilla De Patatas), the way a frittata is cooked is what sets it apart.

This Italian egg dish, are eggs that are mixed with other ingredients, like vegetables, meats, and herbs, but are not folded in as a filling, like in an omelet. A frittata is not the same as a strata (like this Cheesy Green Pepper Sun Dried-Tomato Strata).

An egg frittata is cooked slowly in a frying pan and then either flipped or finished under the broiler in the oven.


Read More Here About Cooking With Asparagus & Get More Recipes


Asparagus Frittata

8 ounces (about 2 cups) asparagus, ends trimmed, cut into 1-inch pieces

2 tablespoons olive oil

1 shallot minced

6 eggs, room temperature

1/3 cup (about 6-7 slices) smoked bacon, cooked, crumbled

2 tablespoons parsley fresh, chopped

1 tablespoon basil fresh, chopped

¼ teaspoon salt

¼ teaspoon pepper

5 tablespoons Parmesan cheese, divided

Preheat oven 350 degrees and adjust oven rack to the upper-middle position.

Bring a large pot of salted water to a rolling boil.

When water comes to a boil, add asparagus pieces, blanch for 1½ minutes or until tender-crisp. Remove with a slotted spoon and set aside in a small bowl.

In a medium bowl, beat together the eggs, 3 tablespoons of grated Parmesan cheese, bacon, parsley, basil, salt and pepper with a fork. Do not overbeat. Set aside.

Add olive oil to a 10-inch nonstick oven proof skillet over medium heat.

Add the finely minced shallot and saute for 3-4 minutes or until softened, stirring occasionally.

Next, add the blanched chopped asparagus; cook for 3-5 minutes until tender, stirring occasionally. The total time depends on the size of the asparagus. Season to taste with salt and pepper.

When the vegetables are tender, pour the egg mixture over them in the skillet and stir gently to combine.

As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.

Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides.

Sprinkle the remaining 2 tablespoons of grated cheese evenly over the top.

Place the pan in the preheated oven.

Bake for about 2-4 minutes until the center is set, dry to the touch and have just a little jiggle to it. It should be lightly browned.



Let stand a few minutes then run a spatula around the edge and slide gently to a serving plate.

Slice into wedges and serve it hot, at room temperature or cold.



Optional to garnish with parsley, basil or sliced green onions. You can also choose to add a small dollop of sour cream or mascarpone.


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