We are always on the hunt for new delicious meals that are low maintenance to make but are absolutely delicious, and this Asparagus Frittata checks both those boxes!There’s some days where I love being in the kitchen for hours, and other days where we just need a simple meal on the table without all the fuss. This Asparagus Frittata is easy on the dishes, uses less than 10 ingredients and makes the perfect spring brunch or simple rustic weeknight dinner (just add a salad).
What is a frittata?
The word frittata is Italian and roughly translates to “fried”. It has been described as Italy’s version of an open-faced omelette. It can be filled with almost anything you want and is a great way to use up those last bits of vegetables in the fridge. Try experimenting with broccoli and cheddar or tomato basil with chèvre or even lightly sautéed zucchini with fresh chives. This is a naturally gluten-free dish for the record!
How to cook a frittata
You can cook a frittata on the stove (and simply finish in the oven) or simply bake it from start to finish. I included instructions for baking the frittata below, but if you do the stovetop method follow the instructions here. You will simply need to bake it at a slightly higher temperature (around 400F) for less time.
The key is to not over-bake the frittata, otherwise it will become dry and the taste will change (overcooked eggs don’t taste good). I use a bit of cream in the recipe to help protect the egg proteins while baking: you can leave out the cream if you want, but the texture won’t be quite as nice. Bake the frittata until it is just set, nothing more. It will continue to cook slightly after it is pulled out of the oven!
I used a 10″ Staub cast iron pan (love it so much) but you can use a slightly larger one if needed or just use a 9×9″ glass or ceramic baking dish (or similar size) that is lightly oiled.
What to serve with a frittata
I was inspired by all the fresh asparagus in our grocery stores to look for some new ways to incorporate it! Nestled into this frittata, the asparagus provides a bright pop of flavour and colour to the dish. Frittatas can be flexed to what ingredients you have on hand. If you have pre-cooked potatoes in the fridge this is the perfect home for them.
If serving this for breakfast you really don’t need much else: perhaps a fruit salad or a slice of toast! I like to garnish it with chopped fresh herbs if possible such as chives or parsley, but that’s totally optional. If you’re serving this for lunch or dinner try a simple green salad like this Spring Salad. If you’re looking for a vinaigrette recipe this is my go-to.
This Asparagus Frittata is so simple to pull together and is so delicious! It will serve 4-6 people for a light meal, depending on your crew's appetite.
- 1 1/2 lbs baby potatoes
- 1 tablespoon olive oil
- 8 eggs
- 3 tablespoons cream (I use 18%)
- 8-10 stalks asparagus (ends trimmed)
- 1/2 cup grated cheese (parmesan, asiago, feta or aged cheddar)
- salt and pepper to taste
Bring a large pot of salted water to a boil. Add the whole baby potatoes and cook until fork tender. Preheat the oven to 350 F.
Once potatoes are cooked, drain and pat dry with a paper towel or clean dish towel. Once cool enough to touch, slice the cooked potatoes into quarters.
Heat a large cast iron frying pan over medium-high heat and add the oil. When the oil is hot add the potatoes, season with salt and pepper, and cook 4-5 minutes until potatoes start to get crispy and golden brown.
While the potatoes are frying, whisk the eggs and cream together and stir in the cheese. Season with salt and pepper.
Arrange the potatoes evenly in the pan and pour the eggs into the pan with the potatoes. Top with asparagus, gently nestling the asparagus stems into the frittata.
Transfer the pan to the oven and bake for approximately 15-20 minutes until the eggs are just set in the middle. Cool slightly, garnish with herbs if desired, cut into slices and serve!
If you’re looking for an appy using a similar style, these Spring Garden Mini Quiches are delicious!