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Wonderful recipe, thank you. I used onions instead of shallots and an Italian blend cheese. I thought the asparagus would be strong in the dish but it was just a perfect dish.
I love this recipe! So easy and everyone says it’s the best frittata they ever had. I used sour cream instead of ricotta but both work equally well..
Wonderful breakfast. Made as written except I added 1 t. basil on eachwedge.
Used mozzarella cheese because I didn’t have Guyere cheese when I made this dish. It came out well.
I wonder if you could cook it in the oven the whole time like a quiche. I don’t have an ovenproof pan
Hi, Debbie! Sure, I think you could do that. Enjoy!
I followed your directions, 5 minutes untill it was cooked around the edges, had started to set but was still runny, put it under the broiler and the center did not cook, still runny. I couldn’t continue cooking on the stovetop as the bottom was very brown so I put it in the oven at 350 for 10 minutes and rechecked…done at last! It was a delicious brunch and I will definitely make it again. I’m not sure where I went wrong.
Hi, Jodi! It might just be a difference in how your stove cooks or your burner temp. Putting it in the oven to finish was a good call! Oven baking is actually another way of making frittatas, so your instincts were definitely right. Enjoy!
Delicious! I wouldn’t change a thing.
We made this for 2 adults. It was okay, but the flavor did not leave us really wanting to make it again.
Healthy ingredients, but not extremely flavorful with the cottage cheese & Parmesan that I used. I wonder if the Gruyere is a must have for this to be good.
Hi, Nancy! Emma here, managing editor. I definitely think that Gruyere or Swiss would give this frittata a little more punch. Did you add the salt? I just noticed that salt is missing from the method steps (which I will correct as soon as I’m done typing this reply!). If you didn’t end up adding any salt, then I definitely think this would end up tasting a bit bland. I hope you try it again!
Had too much fresh asparagus on hand and needed to find an alternative to roasting it all. Found this recipe and made it tonight. I really liked it (nearly ate the entire dish myself in one go!.)I used cottage cheese as didn’t have ricotta, and didn’t have the right cheese for topping so used a little Parmesan instead. Will make it next time with Swiss cheese or Gruyere. This recipe is a keeper!
I once had an asparagus and pecan quiche and it was one of the most amazing things I have ever eaten. I’ve been trying to replicate it since 1994. This is the closest I’ve found. Except, of course, adding some pecans. Do it. mmmm.
…also, while heating to get the eggs to set, I used a low or medium low heat and rotated the pan to get even cooking.
So, I put about half the asparagus in the bottom of the pan and poured half the egg mixture in. Then a layer of cheese, then remaining asparagus, then remaining egg, Let it set in the pan then more cheese and run it under the broiler. I feel like the first layer of cheese hold asparagus in the middle of the frittata.
Perfect recipe! Came right out of the pan once broiled. Little to no mess and absolutely delicious. I did add 6 cremini mushrooms in step 1. Mushrooms gave it some more flavor. Thank you for providing this for us.
Loved this. I used herbed goat cheese instead of the ricotta. It was great!
Once the pan is out of the oven, and resting on the stovetop, insert the handle into the mitt. Faster than using ice
Not fond of aparagus,,, so I used bacon broccoli. YUMMY…Thanks for the recipe.
My son made this for Christmas morning and he added spinach (he wilted/sauteed it first) the combo of asparagus and the spinach was fantastic!
If you don’t have an oven proof skillet you could put the food (carefully) into a pie pan or any pyrex baking pan that you happen to have. Kind of messes up the “one pot cooking” and resulting easy clean up, but easier and cheaper than buying a new skillet.