Description
A vibrant and creamy Asparagus Frittata that combines tender blanched asparagus with a rich custard of eggs, ricotta, and parmesan. Perfect for brunch or a light dinner, this baked frittata is infused with fresh herbs and Dijon mustard, delivering a flavorful, elegant dish that’s easy to prepare and serve warm or at room temperature.
Ingredients
Scale
Vegetables
- 1 pound Baby 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 tablespoons Chives – thinly sliced, plus more for garnish
- 1 tablespoon Fresh Dill – chopped, plus more for garnish
- 1 teaspoon Dijon Mustard
- Kosher Salt & Pepper – as needed
Optional Garnish Ideas
- Prosciutto
- Smoked Salmon
- Arugula
- Roasted Cherry Tomatoes
- Fresh Herbs
Instructions
- Preheat the Oven and Prepare Pan: Arrange your oven rack to the center position and preheat the oven to 375°F. Grease a 9-inch or 8×10-inch baking pan thoroughly with non-stick cooking spray. Line the pan with a sheet of parchment paper cut to fit, letting the edges hang over the sides for easy removal later.
- Blanch and Shock Asparagus: Bring a large saucepan of water to a rolling boil and season it generously with salt. Add the asparagus and cook for 1-2 minutes until bright green and tender-crisp. Immediately transfer the asparagus to an ice water bath to halt cooking, then drain and pat dry before setting aside.
- Prepare Egg Custard: In a large bowl, combine eggs, 2 tablespoons of ricotta, whole milk, parmesan, chives, dill, and Dijon mustard. Season with ½ teaspoon salt and ¼ teaspoon pepper. Whisk vigorously until all ingredients are thoroughly blended, forming a smooth custard.
- Assemble the Frittata: Arrange half of the asparagus in a single row at the bottom of the prepared pan. Pour the egg mixture over the asparagus evenly. Lay the remaining asparagus spears in a row atop the eggs. Dot the top with the remaining ricotta and lightly season with salt and pepper.
- Bake Asparagus Frittata: Place the pan in the preheated oven and bake for 28-38 minutes until the frittata is puffed, risen, and just set in the center with no jiggle. Avoid overbaking to prevent dryness. Remove the pan and let cool on a wire rack for 5 minutes.
- Remove and Serve: Using the parchment paper edges, carefully lift the frittata out of the pan. If edges stick, gently loosen them with a butter knife. Transfer to a serving platter and slice between asparagus rows. Garnish with fresh herbs, additional parmesan, and optional prosciutto or other toppings. Enjoy warm or at room temperature for best flavor.
Notes
- You can use a 9-inch deep pie plate instead of a baking pan; just grease well and monitor bake time closely.
- Lining the pan with parchment paper is optional but helps in easy removal; if skipped, grease the pan generously.
- Blanching the asparagus is essential to achieve tender spears inside the frittata.
- Use full-fat dairy (whole milk ricotta and whole milk) for a creamy, custardy texture; avoid low-fat or skim milk to prevent watery texture.
- Do not overbake; the frittata should be set but tender and not dry or rubbery.
- To scale the recipe, use the sliding scale on the recipe card’s servings number for easy adjustment.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 285mg
