Description
This Asparagus Frittata is a light and flavorful egg dish featuring tender blanched asparagus, creamy ricotta, fresh herbs, and parmesan cheese baked to perfection. It’s an elegant yet easy-to-make meal ideal for breakfast, brunch, or a light dinner, delivering a rich custard-like texture balanced by the fresh green asparagus and bright herbs.
Ingredients
Scale
Vegetables
- 1 pound Baby Asparagus – or thin 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 Ideas
- Prosciutto
- Smoked Salmon
- Arugula
- Roasted Cherry Tomatoes
- Fresh Herbs
Instructions
- Preheat the Oven and Prepare Pan: Arrange 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, then line it with parchment paper cut to fit, leaving edges slightly overhanging for easy removal later.
- 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, then drain and pat dry.
- Prepare Egg Custard: In a large bowl, vigorously whisk together eggs, 2 tablespoons of ricotta, whole milk, parmesan, chives, dill, Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until thoroughly combined.
- Assemble the Frittata: Arrange half the asparagus in a single row inside the prepared pan. Pour the egg mixture evenly over the asparagus. Lay the remaining asparagus in a row over the eggs. Dollop the surface with the remaining ricotta and season lightly with salt and pepper.
- Bake Asparagus Frittata: Bake in the preheated oven for 28-38 minutes until the frittata is puffed, risen, and just set—no jiggle in the center. Remove from oven and let cool in the pan on a wire rack for 5 minutes.
- Serve: Use the parchment paper edges to carefully lift the frittata from the pan. Transfer to serving platter. Slice between asparagus rows and garnish with extra fresh herbs, parmesan, and optional prosciutto, enjoying warm or at room temperature.
Notes
- You can substitute a 9-inch deep pie plate for the baking dish; just grease well and monitor bake time carefully.
- If serving directly from the casserole dish, skip parchment but grease generously and avoid overcooking, as residual heat will continue cooking.
- Blanch asparagus prior to baking to ensure a tender interior texture.
- Use full-fat dairy like whole milk, heavy cream, or half and half for a creamy custard texture; lower-fat milks will yield watery frittata.
- Do not overbake; stop when eggs are just set and puffed to avoid dryness or rubberiness.
- To scale the recipe, use the servings slider in the recipe card for easy adjustment.
Nutrition
- Serving Size: 1 slice (1/6th of frittata)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 310 mg
