Description
This Asparagus Frittata is a creamy, savory dish perfect for brunch or a light dinner. Featuring tender blanched asparagus, whole eggs, and rich ricotta cheese, it’s baked to a fluffy, custard-like perfection with a hint of fresh herbs and parmesan for added depth. Easy to prepare and elegant to serve, this frittata is great warm or at room temperature and pairs beautifully with fresh herbs, prosciutto, or smoked salmon.
Ingredients
Scale
Vegetables and Fresh Herbs
- 1 pound Baby Asparagus – trimmed
- 2 tablespoons Chives – thinly sliced
- 1 tablespoon Fresh Dill – chopped
Dairy and Eggs
- 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
Other Ingredients
- 1 teaspoon Dijon Mustard
- Kosher Salt – as needed
- Black Pepper – as needed
Optional Garnishes
- 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 (190°C). Grease a 9-inch or 8×10-inch baking pan thoroughly with non-stick cooking spray. Line the pan with parchment paper cut to fit with edges slightly overhanging for easy removal.
- Blanch and Shock Asparagus: Bring a large saucepan of water to a boil. Salt the boiling water generously. 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 kosher salt and ¼ teaspoon black pepper. Whisk vigorously until the mixture is smooth and well blended. Set aside.
- Assemble the Frittata: Arrange half of the asparagus in a single row inside the prepared baking pan. Pour the egg custard over the asparagus evenly. Lay the remaining asparagus spears on top in a single row. Dot with the remaining ricotta and lightly season with additional salt and pepper.
- Bake Asparagus Frittata: Place the pan in the preheated oven and bake for 28 to 38 minutes, until the frittata has risen and is just set with no jiggle in the center. Remove from the oven and allow to cool in the pan on a wire rack for 5 minutes.
- Remove and Serve: Use the parchment paper edges to carefully lift the frittata out of the pan. If it sticks, gently run a butter knife around the edges to loosen it. Transfer to a serving platter and slice between asparagus rows. Garnish with additional fresh herbs, parmesan, and optional prosciutto or smoked salmon if desired. Serve warm or at room temperature.
Notes
- You can use a round 9-inch deep pie plate instead of a rectangular pan—just grease it well and monitor baking time closely.
- If serving directly from the baking dish, skip the parchment but grease the pan generously to prevent sticking. Be careful not to overcook the frittata as it will continue to cook from residual heat.
- Blanching the asparagus before baking ensures it stays tender in the frittata rather than becoming tough or undercooked.
- Use full-fat dairy ingredients like whole milk and whole milk ricotta for the best creamy texture. Substituting heavy cream or half and half can make it even richer. Avoid low-fat or skim milk as it will yield a watery frittata.
- Do not overbake. Bake until eggs are puffed and just set, without jiggle in the center, to avoid dry, rubbery texture.
- If scaling the recipe, use the sliding scale on the recipe card to adjust ingredient quantities.
Nutrition
- Serving Size: 1 slice (1/6th of recipe)
- Calories: 220
- Sugar: 2g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 250mg
