Asparagus Frittata for any time of day
This Asparagus Frittata is simply divine. These are the top reasons we believe you're going to adore it.
- soft, juicy, delicious frittata that holds its shape beautifully
- the asparagus and spring onions make it fresh and light
- perfect for breakfast, brunch, lunch, or even dinner
- made on the stove
- a delicious recipe for kids and adults
- beginner-friendly
- gluten-free and vegetarian
How to make Asparagus Frittata at home
Making an egg frittata at home is quick and effortless. This Asparagus Egg Frittata makes a delicious breakfast, brunch, or lunch. You can find the recipe with ingredients and method below; here's a quick overview for easier preparation.
- Clean the asparagus and spring onion. Cut into small chunks.
- Pan-fry the spring onion and asparagus with some olive oil in a skillet.
- Whisk together eggs, mascarpone, salt, and pepper in a bowl.
- Pour the egg mixture into the skillet with the asparagus and cook until golden brown.
- Serve as soon as possible.
Optionally add 1/2 teaspoon of cornstarch into the egg mixture. This will make the frittata even fluffier and softer. If you don't eat gluten, simply omit it.
Storing
We recommend that you serve this Frittata as soon as possible. It's best when it's still warm.
Try these delicious asparagus recipes
- Asparagus Tart with Prosciutto
- Grilled Asparagus with Hazelnuts and White Beans
- Asparagus Omelette with Cheese
- Salmon Pasta with Asparagus
- Sheet Pan Trout Asparagus and Potatoes
- Creamy Chicken with Asparagus
- Ricotta Gnudi with Asparagus and Pancetta
- Cannelloni with Asparagus and Zucchini
- Vegan Asparagus Soup
METHOD
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preparation
Chop any woody ends off asparagus and cut it into 0.5 cm (1/4 inch) chunks. Clean the spring onion; use only the green part. Cut it into 0.5 cm (1/4 inch) chunks.
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pan fry the vegetables
Place a 24cm or 9.5-inch skillet over medium heat. Add the olive oil, asparagus, and diced onion. Pan fry for 5 minutes, stirring occasionally.
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whisk the eggs
Add eggs to a bowl and season with salt and pepper. Whip the eggs until creamy. Add the mascarpone and gently scramble the mixture. There should be bigger pieces of mascarpone visible still.
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make the frittata
Pour the egg mixture into the asparagus and divide evenly. Place back on medium heat. Using a spatula, gently stir the eggs for about 2 minutes or until the eggs start to set in the bottom of the skillet. Then cook for another minute, pushing the eggs toward the center of the pan. They should get almost scrambled. Reduce the heat to low heat. Shake the pan, cover with a lid and cook for 6 - 7 minutes. Flip the frittata. You can cut the frittata in half and flip each half, or you can flip the whole frittata onto a plate, turn it, and then place it back in the skillet. Cook for another 2 minutes on the other side.
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serve
Cut the frittata into slices and divide them between four plates. Optionally sprinkle with fresh herbs like chopped parsley or chives and season with salt.
