This Asparagus Frittata with Fresh Greens is light and hearty. This is a great vegetarian center for a spring breakfast or casual dinner.
A springy frittata perfect for a Mother’s Day breakfast
When asparagus is at its peak in the spring, you want to cook as much of it as possible. I bake it, steam it, grill it, and drizzle it with Gribiche sauce to make a great springtime side dish. If I want it to be the main event, I make it into an asparagus frittata centered around the seasonal stalks. Between asparagus and a trio of fresh greens, this asparagus frittata recipe is packed with greens that look good on the plate and will make you feel good.
I love this recipe because not only does it use seasonal produce, but it’s the perfect way to feed a crowd in spring. It practically begs for a spot on your Mother’s Day menu. While it’s a bit more suited to breakfast or brunch, you can easily turn it into a main dish for dinner with the right side dishes (more on those below). Serve it warm from the oven, at room temperature, or even chilled, depending on your preference.
Main ingredients
- Large eggs: You’ll need eight large eggs for this frittata, which is the base for this savory egg dish. They are a great source of protein and a key ingredient here.
- milk: Frittatas aren’t traditionally made with milk or cream, but I like to add 2% milk here to bulk up the egg mixture and make each bite extra smooth and creamy. Any type of milk or cream will work in this recipe. You can even use plant-based milk without flavorings. For an even richer frittata, use whole milk, half and half, or heavy cream.
- Fresh greens: I add a trio of fresh parsley, chervil and scallions to the egg mixture, enhancing the bright green hue and adding fresh grassy notes. If you can’t find chervil, you can use tarragon or more parsley. Feel free to play around with different fresh herbs too! Tarragon, dill, and even mint are delicious in this springtime egg dish.
- Extra virgin olive oil: You saute the asparagus, shallots, and garlic in olive oil, then add a little more to the pan to keep the frittata from sticking.
- Asparagus is at its peak in the spring, so this recipe contains a whole pound of it. Cut stems diagonally into about 1-inch pieces.
- shallots: Minced shallots work well in this spring frittata because they add a mild flavor that isn’t as spicy as onions.
- garlic: A couple of cloves of garlic will help round out the spicy taste.
- goat cheese: I recommend using a log of fresh goat cheese rather than the pre-shredded variety for a creamier texture and better flavor.
How to make a frittata with asparagus and herbs
A frittata is an easy way to feed a breakfast crowd. Like most traditional frittata recipes, this one starts on the stovetop and is then finished by baking in the oven until the eggs are set. Here’s how to do it:
- Get ready: Preheat oven to 400℉. Chop 2 tablespoons of fresh parsley and 1 tablespoon each of chervil or tarragon and chives, then finely chop 1 shallot and 2 cloves of garlic. Trim and thinly slice 1 pound trimmed asparagus into 1-inch pieces.
- Make the egg mixture: Whisk together 8 large eggs and 3/4 cup 2% milk until the yolks and whites are smooth. Stir in the parsley, chervil or tarragon, chives, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
- Sauté the vegetables: Heat 1 tablespoon olive oil in a 10-inch skillet (preferably cast iron) over medium heat until shimmering. Add the asparagus, chopped shallots, and 1/2 teaspoon salt and cook, stirring often, until the asparagus begins to soften and begin to color. Add the garlic and cook for about 1 minute until fragrant.
- Add the egg mixture. Reduce heat to medium-low. Add remaining 1 tablespoon olive oil. Pour the egg mixture over the asparagus mixture. Cook, undisturbed, for about 4 minutes, until edges begin to set. Then, sprinkle 1 ounce of crumbled fresh goat cheese evenly over the frittata.
- Bake a frittata. Transfer the pan to the oven and bake for 8 to 10 minutes, until the eggs are completely set. Allow to cool slightly before slicing and serving.
Tips for making the perfect frittata
- The best frittata pan it’s a 10-inch cast iron pan: it holds heat evenly, transfers smoothly from the stove to the oven, and gives the frittata beautifully set edges. However, any oven-safe pan – stainless steel or a heavy oven-safe non-stick pan – will do just fine.
- How to know when a frittata is ready? The frittata is ready when the eggs are completely set in the center. I like to give the pan a gentle shake, and when the middle is no longer wobbly, it’s done. You can also insert a toothpick or the tip of a knife into the center; it should come out clean. Start checking after 8 minutes as the oven temperature can vary and you don’t want to over bake it. Remember that it will continue to cook on the residual heat of the pan, so you want to catch it when it’s *just* set.
- Can I make this frittata in advance? Absolutely, and it really holds up beautifully. Allow the frittata to cool completely, then transfer the slices to an airtight container and refrigerate for up to 3 days. You can serve it at room temperature or gently reheat individual slices in a 300°F oven for about 10 minutes. I would skip the microwave if you can; this tends to make the eggs rubbery.
What to serve with asparagus frittata
This frittata is a great addition to a holiday breakfast in the spring. It comes together in about 30 minutes, which means it’s easy enough to whip up at the last minute. Here are two ways I like to supplement my menu.
- Add a carb: Serve it with Susie’s Crispy Roasted Red Potatoes with Spicy Walnut and Cilantro Sauce, these Crispy Baked Parmesan Fritters, or Barbara Bread (a Persian Fritter).
- Add a soft drink: Like this juicy Strawberry Bellini (Rossini) or the light and bright Limoncello Spritz. Want something without booze? Try the Freddo Espresso (Greek iced coffee) or the hydrating Watermelon Lemonade.
Other baked egg dishes
- Spinach frittata with feta
- Tunisian Style Baked Carrot Harissa Frittata
- Egg white frittata with smoked salmon
- Mediterranean Vegetable Frittata
- Quiche with asparagus
- Zucchini quiche without a crust
- Quiche without crust with spinach and mushrooms
A note from Suzy
“This delicious spring frittata will keep you full all morning!”
Asparagus frittata
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Ingredients
- 8 large eggs
- 3/4 a cup 2% milk
- 2 tablespoons chopped fresh parsley
- 1 a tablespoon chopped fresh cherries or tarragon
- 1 a tablespoon chopped fresh onions
- 1 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil, divided
- 1 a pound asparagus, woody ends removed and thinly sliced diagonally into 1-inch pieces
- 1 shallot, finely chop
- 2 garlic cloves, mincemeat
- 1 ounce shredded goat cheese
Instruction
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Get ready. Preheat oven to 400℉. In a large glass measuring cup, whisk the eggs, milk, parsley, chervil, chives, 1/2 teaspoon salt, and black pepper until smooth. Set aside.
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Saute the asparagus. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat. Add the asparagus, shallots, and remaining 1/2 teaspoon salt. Cook, stirring, until the shallots are translucent and the asparagus is just beginning to soften, about 4 minutes. Add the garlic and cook for 1 minute.
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Add the egg mixture. Reduce heat to medium-low. Add remaining 1 tablespoon olive oil. Pour the egg mixture over the asparagus. Cook, undisturbed, for about 4 minutes, until edges begin to set. Crumble the goat cheese over the frittata.
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Bake a frittata. Transfer the pan to the oven and bake for 8 to 10 minutes, until the eggs are completely set. Allow to cool slightly before slicing and serving.
Notes
- Buy this recipe: Visit our store browse quality Mediterranean ingredients including olive oil is used in this recipe.
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The post Asparagus Frittata with Fresh Greens and Goat Cheese appeared first on The Mediterranean Dish.
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