Asparagus Frittata is an easy recipe that involves eggs, herbs, and spring vegetables! Enjoy this dish this spring and even all year round!
Tomato Asparagus Frittata
Asparagus Frittata is an easy egg recipe that has spears and tomatoes for the filling. It cooks fast, packs a lot of flavors, and is simple to prepare!
The crunchiness of the asparagus pairs so perfectly with the fluffiness of the eggs. Add to that the cheese toppings, the various herbs, and the earthy flavor of the spears then, we got ourselves a perfect breakfast (or dinner, you can eat it anytime)!
When spring comes, this is my favorite dish to make. It is so simple, easy, and delicious. You can serve it for breakfast, lunch, or dinner.
We love asparagus and its many health benefits. It can be a good source of vitamins A, C, E, K, and it has lots of fiber, too.
But many times, we let the Roasted Asparagus become the go-to recipe. This will change once you learn of this recipe. With this recipe, you will see that there are more ways than one in preparing it.
What is a frittata?
It is considered the Italian omelet. It is a custard-like dish with sprinkles of herbs and cheese on the ensemble, sometimes with meat.
What is the difference between a quiche and a frittata?
The main difference is the crust. Of the two, the quiche usually has a crust while the other does not. The quiche also has milk combined in the egg which makes it custard-like.
This difference will cost you more and the cooking time is longer even if you have the crust bought from the store and not homemade. The quiche requires baking throughout, but the other does not – only baking it just to finish off the cooking.
What is the difference between an omelet and a frittata?
The omelet is cooked on the stove with the fillings folded in. Meanwhile, the frittata is set on the stove but finished off in the oven with the fillings already combined in the mixture.
Omelets are also best served hot while the frittata can be enjoyed even at room temperature. They tend to get rubbery when cold.
How to make a frittata at home?
- Preparation: Heat up the oven to 350 degrees. Also, melt some butter in a cast-iron skillet.
- Beat the eggs: Whisk the eggs and add the different kinds of cheese. Put salt and pepper to taste.
- Sauté: Cook the asparagus on the skillet by sautéing it with the mushrooms and tomatoes. Do not forget to season with some salt.
- Combine: Stir in the egg mixture. Check if the sides are already set even when the top is still runny. Remove from heat.
- Sprinkle: Put some more cheese and feta cheese and green onions on top.
- Bake: Pop it in the oven for about 10 minutes until the top appears golden brown.
- Serve: Garnish with green onions, cut into slices, and then, serve.
How to make a fluffy Asparagus Frittata?
Here are some key suggestions in order to make it fluffy:
- Precook the vegetables before combining with the egg to soften them and to release excess moisture that can dampen the whole thing.
- Beat the eggs vigorously to incorporate as much air as possible.
- Add dairy! Without this, the result will be compact, not fluffy.
You can mix and match these vegetables and meat with your favorite herbs and cheeses:
- Vegetables: potato, spinach, mushroom, zucchini, broccoli, butternut, kale, tomatoes
- Meat: pancetta, salmon, trout, ham, sausage, bacon
- Refrigerate the leftovers for up to 5 days, kept in an airtight container.
- Freeze in freezer bags. It can last frozen for up to 3 months.
- To reheat, simply thaw and steam it for at least 5 minutes so as not to dry it out and become rubbery.
More easy breakfast recipes:
- Cheesy Hashbrown Casserole
- Cranberry Coffee Cake
- Carrot Zucchini Bread
- Blueberry French Toast Casserole
- Toad in the Hole
Asparagus Frittata Tips:
- Layer in cheese in the middle to make it tastier.
- When buying asparagus, choose the ones that are perky and not limp.
- Use an oven-ready cast-iron skillet and one that is heavy-duty so that the heat distributes evenly.
- 2 tablespoons unsalted butter
- 1 pound asparagus (ends trimmed and cut into 1-inch pieces)
- 1 cup mushrooms (sliced)
- 1 cup cherry tomatoes (halved)
- 8 large eggs
- 1 cup shredded mozzarella cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1/2 cup feta cheese (crumbled)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup green onions (chopped)
- Green onions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk eggs and add ½ cup shredded mozzarella cheese, ½ cup shredded cheddar cheese, and ½ cup grated parmesan cheese. Whisk to combine. Add salt and pepper. Set aside.
- Melt butter in a 10-inch cast iron skillet over medium heat.
- Add chopped asparagus and mushrooms, sprinkle with salt, and sauté until tender, about 5 minutes. Add tomatoes and saute for another 2 minutes.
- Stir the egg mixture and add it to the skillet, folding gently to combine with the veggies. Cook until almost set.
- Sprinkle remaining ½ cup mozzarella cheese and ½ cup cheddar cheese on top. Sprinkle the feta cheese on top and green onions.
- Bake in the preheated oven until frittata is puffed and cheese begins to turn lightly golden in color, about 10 minutes.
- Garnish with green onions before serving.
- Cut into wedges and serve.