Description
This delightful Asparagus Frittata is a perfect blend of tender asparagus, creamy ricotta, and fresh herbs baked to perfection. It’s an easy and elegant dish ideal for breakfast, brunch, or a light dinner that delivers vibrant flavors and a satisfying texture.
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
- 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 degrees F. Grease a 9-inch or 8×10-inch baking pan well with non-stick cooking spray and line it with parchment paper cut to fit, with edges slightly overhanging for easy removal.
- Blanch and Shock Asparagus: Bring a saucepan of salted water to a boil. Add the asparagus and cook for 1-2 minutes until bright green and tender-crisp. Transfer immediately to an ice water bath to stop cooking. Drain, pat dry, and set aside.
- Prepare Egg Custard: In a large bowl, whisk together the eggs, 2 tablespoons of ricotta, whole milk, grated parmesan, chives, dill, dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper until fully combined.
- Assemble the Frittata: Arrange half of the asparagus in a single row inside the prepared pan. Pour the egg mixture over the asparagus. Lay the remaining asparagus spears on top in a row, dollop with the remaining ricotta, and season lightly with additional salt and pepper.
- Bake Asparagus Frittata: Bake in the preheated oven for 28-38 minutes, or until the frittata is puffed and just set in the center (no jiggle). Remove from oven and cool in the pan on a wire rack for 5 minutes. Use the parchment paper edges to carefully lift the frittata out. If it sticks, gently loosen edges with a butter knife.
- Serve: Slice the frittata between asparagus rows and garnish with additional fresh herbs, parmesan, and prosciutto or other optional toppings. Serve warm or at room temperature for best flavor.
Notes
- To scale the recipe up or down, use the serving size slider in the recipe card for accurate ingredient adjustments.
- If you have any questions or need clarifications, check the comments section for answers and support.
- Nutritional information is an estimate based on 6 servings and may vary depending on ingredient brands and exact measurements.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 275mg
