This creamy Asparagus Baked Frittata is exceptionally simply and easy to make! Layered with crisp asparagus, rich ricotta and fresh herbs, it's 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. Line a greased 9’’ square baking pan with two sheet of parchment paper, cut to fit inside the pan with the edges slightly hanging over.
Blanch asparagus: Bring a saucepan of water to a boil. Season water generously with salt. Add the asparagus and cook for 1-2 minutes, or until bright green and tender crisp. Drain and rinse under cold water. Set aside.
Prepare eggs: In a large bowl, whisk together the eggs, milk, parmesan, chives, dill, dijon and 2 tablespoons of the ricotta. Season with ½ teaspoon salt and ¼ teaspoon pepper.
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.
Bake for 30-38 minutes (keep an eye on the frittata), or until the frittata is risen and just set. Remove from oven and let cool slightly for a few minutes.
To serve: 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. Cut into slices between the strips of asparagus. Top more fresh herbs, parmesan and prosciutto if using. Enjoy warm or at room temperature!
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.
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 and be especially careful not to overcook the frittata as it will continue to cook from the residual heat of the baking dish.