There is hardly a better catch-all for vegetables than a frittata. I could easily riff on a frittata recipe every day (it was the frittata recipe that led me to creating all the base recipes for the cookbook). Raw, roasted, leftovers- most types of vegetables are welcome. This asparagus frittata uses a roasted asparagus mixture I use to make an asparagus soup. It takes a little longer to roast but the flavor is a favorite. Add more herbs as desired or swap out the cheese- both are easy ways to add more layers of flavor.
Roasted Asparagus Frittata
A perfect spring breakfast or brunch, this asparagus frittata uses pre-roasted asparagus and lots of herbs.
- 1/2 pound asparagus
- 1 medium shallot sliced
- 1 clove garlic sliced
- 3 teaspoons olive oil divided
- 8 large eggs
- 3/4 cup milk
- 1/4 cup minced fresh flat-leaf parsley plus extra for serving
- 3 tablespoons minced chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces fresh mozzarella
Preheat oven to 400˚F. Chop 1” from the bottom of the asparagus. Place in a roasting pan along with the sliced shallots, garlic, 2 teaspoons olive oil, and salt. Toss until everything is combined and well coated with the olive oil. Roast asparagus until tender, 30 to 40 minutes
Turn up the heat to 425˚F. Whisk together eggs, milk, herbs, salt, and pepper. Add remaining teaspoon of olive oil into an 8” high-sided skillet over medium-low heat. Pour in the egg mixture and let cook/sit for 4 to 5 minutes, until the bottom has started to set.
- Sprinkle the asparagus mixture on top of the eggs and top the frittata with mozzarella. Transfer to the oven and Bake for 15 to 18 minutes until frittata is completely set- it should be puffed and the cheese should be browning. Sprinkle with extra parsley before serving.
As with any frittata recipe, it’s really up to you. Eggs are such a wonderful way to showcase spring produce and flavors. A few of my favorite ways to switch up this frittata:
Spring Vegetables: Chop and wilt greens, such as chard or kale, to add the to frittata. Spring onions, green garlic, and garlic scapes are also wonderful additions.
Cheese: I like the mellow flavor of the mozzarella with the asparagus and herbs. However, a stronger flavored cheese would be nice a well. Smoked gouda, goat cheese, or a mix of cheeses would be good.
Quiche: Add a crust and turn this recipe into a quiche, similar to this kale quiche.
Sandwiches: Cut up leftover frittata and place on toast or biscuits slathered with a bit of mustard.
Crepes: Kind of like the sandwich, I like to stuff slices of frittata into crepes with a bit of melted cheese.
Asparagus is one of the items that I don’t really eat out of season. The thin, fresh stalks are no match. And so, I eat a lot of asparagus during the spring months. It’s an easy grilled side dish, the perfect roasting companion, and of course, makes the perfect asparagus stir-fry.