Best And Tasty Asparagus Frittata Recipe

It's spring and asparagus are in season! A terrific method to enjoy them is sautéed with some shallots and cooked up with eggs into a simple frittata. The majority of the cooking is done on the stove-top. When the eggs are close to being set, you spray everything with grated Gruyere cheese and pop it under the broiler.

My father got bit by the frittata bug today and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense dish that makes a fantastic frittata in hardly any time at all.

Asparagus Frittata Recipe

Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup sliced shallots
• 1/2 teaspoon salt
• 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
• 6 big eggs
• 3/4 cup ricotta cheese (can utilize cottage cheese if you choose).
• 1 Tbsp minced fresh chives.
• 1/4 teaspoon dried tarragon.
• 1 cup shredded Gruyere or Swiss cheese.

Method

Heat butter into a 10-inch oven-proof frying pan over medium heat. Include shallots and cook, stirring sometimes, until they soften and turn clear, about 3 minutes. Include asparagus and cook for an added 3 minutes.

Beat the eggs and ricotta cheese together, stir in the chives and tarragon. Put the egg mixture into the pan and cook till almost set, however still runny ahead, about 4 to 5 minutes. While cooking, pre-heat oven broiler.

Sprinkle Gruyere cheese over the eggs and put in oven to broil until cheese is melted and browned, and the center is set, about 6 to 8 minutes. Eliminate pan from oven with oven mitts and slide frittata onto a serving plate.

Cut into wedges. (Be really careful with the hot pan deal with! I typically ice down the deal with of any long managed pan I secure of the oven so that nobody wrongly tries to pick up the pan by the hot handle.).

Tweet