This creamy Asparagus Frittata is exceptionally simply to prepare and only 8 ingredients to make! Featuring crisp asparagus, rich ricotta and fresh herbs, this egg casserole is baked entirely in the oven for a fuss-free meal that is perfect for breakfast, brunch or dinner!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Preheat oven to 375 degrees F. Grease a 9-inch or 8x10-inch baking pan with non-stick cooking spray (grease well!!). Line the pan with a sheet of parchment paper, cut to fit inside the pan with the edges slightly hanging over.
Blanch and Shock Asparagus: Bring a saucepan of water to a boil. Season the water generously with salt. Add the asparagus and cook for 1-2 minutes, or until bright green and tender crisp. Use a large slotted spoon or tongs to transfer the asparagus to an ice water bath. Shock the asparagus to stop the cooking process. Drain, pat dry, and set aside.
Prepare eggs: In a large bowl, whisk together the eggs, 2 tablespoons of ricotta, milk, parmesan, chives, dill and dijon. Season with ½ teaspoon salt and ¼ teaspoon pepper. Whisk well to thoroughly combine. Set aside.
Assemble the frittata: Arrange half of the asparagus in the prepared pan in a single row. Pour the egg mixture into the prepared baking pan. Place the remaining asparagus in the eggs in a row. Dollop the top with the remaining ricotta. Season lightly with salt and pepper.
Bake for 28-38 minutes (keep an eye on the frittata), or until the frittata is risen and just set (it shouldn't jiggle in the center!). Remove from oven and let cool in pan for 5 minutes. Carefully remove the frittata from baking pan by using both hands to grab parchment paper and lift frittata out. If stuck, carefully slide a butter knife around the edges of the pan to release. Transfer frittata to a platter.
To serve: Cut into slices between the strips of asparagus. Top more fresh herbs, parmesan and prosciutto if using. For best taste, enjoy while warm or at room temperature!
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Notes
Lining the pan: If you want to serve this straight from the casserole dish, you can skip lining the pan with parchment paper. Just make sure you generously grease the casserole dish with non-stick cooking spray! Also, I be especially careful not to overcook the frittata, as it will continue to cook from the residual heat of the baking dish!
Baking dish: You can use a round 9-inch deep pie plate instead! Please follow the tips above about greasing the pan and watching the bake time!
Make sure you pre-cook the asparagus! In order to ensure the asparagus inside the frittata is tender, you need to blanch the asparagus in salted boiling water for 1-2 minutes.
Make sure you use full-fat dairy! While the asparagus frittata recipe below calls for whole milk, you can substitute heavy cream or half and half for a more rich mouthfeel! However, using 2% or skim milk is not recommended or your frittata will turn out watery. Likewise, do not completely omit the milk or your frittata will not be creamy or custard-like in consistency.
Do not overcook the frittata! You want to bake the frittata until it the eggs are puffed, risen and just set. Over-baking the frittata will make the eggs dry and rubbery.
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.