Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
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.
LOL at last comment, I am a total noob at cooking and added some portugeuse chorizo, mushrooms and used friulano cheese. I won’t use that kind of cheese again, but it was all I had kicking around.
Recipe is fantastic! I will definitely be making more often
This turned out terribly. Everybody in the family just ate the cheese off of the top.
Thanks for this wonderful recipe! Exactly what I was looking for. As a non-native English speaker, the name sounds like a Harry Potter spell to me :) vingardium leviosa! Love your blog.
Thanks for this wonderful recipe. So simple and quick, and TASTY! :D I used a shredded Italian blend cheese on mine (just a little!) and it turned out very good.
I made this for my Easter brunch today and it was perfect! First time I’ve ever made a frittata and it even slid out of the pan!
This is probably my new go-to asparagus recipe. I let my onions start to caramelize, added some crushed red peppers, asparagus, fresh garlic, s&p and a little spinach when the asparagus was almost done. Then I put it all in a lightly oiled 9×9 pan with one or two extra eggs and baked it for 10 mins on 350. Then added the cheese and set to broil since I wasn’t sure what temp my skillet was safe to. The broiled cheese really makes the dish come together! Thanks for this great recipe.