Asparagus Frittata

It’s spring and asparagus are in season! A great way to enjoy them is sautéed with some shallots and cooked up with eggs into an easy frittata. Most of the cooking is done on the stove-top. When the eggs are close to being set, you sprinkle everything with grated Gruyere cheese and pop it under the broiler.

My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all.

Asparagus Frittata Recipe

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4.
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Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup sliced shallots
  • 1/2 teaspoon salt
  • 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 6 large eggs
  • 3/4 cup ricotta cheese (can use cottage cheese if you prefer)
  • 1 Tbsp minced fresh chives
  • 1/4 teaspoon dried tarragon
  • 1 cup shredded Gruyere or Swiss cheese

Method

saute shallots add asparagus to pan

1 Heat butter into a 10-inch oven-proof frying pan over medium heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus and cook for an additional 3 minutes.

add egg mixture to pan

2 Beat the eggs and ricotta cheese together, stir in the chives and tarragon. Pour the egg mixture into the pan and cook until almost set, but still runny on top, about 4 to 5 minutes. While cooking, pre-heat oven broiler.

add sprinkled cheese remove from oven

3 Sprinkle Gruyere cheese over the eggs and put in oven to broil until cheese is melted and browned, and the center is set, about 6 to 8 minutes. Remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges. (Be very careful with the hot pan handle! I usually ice down the handle of any long handled pan I take out of the oven so that no one mistakenly tries to pick up the pan by the hot handle.)

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Links:

Spinach Frittata
Frittata with Asparagus, Tomato, and Fontina Cheese - from Andrea at Rookie Cookery

Asparagus Frittata

Showing 4 of 41 Comments

  • Sandy

    I made this for my husband the other night after we had both worked in excess of 10 hours. Wonderful! Quick, easy, minimum cleanup and best of all – spectacular flavor! Thanks (and thank your dad) for a wonderful weekday recipe that we’ll use again and again.

  • Shannon

    Great recipe. I added a small amount of Canadian Bacon. Next time I will use parmessan cheese in lieu of the swiss cheese.

  • Julie

    This was so easy to make, and low carb to boot! I already had all the ingredients, although I used pre-sliced gruyere instead of grated. It melted nicely under the broiler, and my husband loved it as much as I did.

  • richard

    sugar “fried” asparagus
    Thought you and your readers might be interested in this somewhat unusual method of preparing asparagus.
    1/2 pound of asparagus
    1 tablespoon sugar
    vegetable stock

    Wash the asparagus and cut off any hard ends. Cut the asparagus diagonally into 2 inch pieces.
    Melt the sugar in a frying pan. After the sugar has been completely melted add the asparagus pieces. “Fry” in the sugar for a minute or two. Then add a bit of the stock and cook for another minute or two. Keep adding the stock a little at a time until the asparagus reach the desired tenderness. They should be “al dente”

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