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Asparagus Frittata
Asparagus Frittata
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spring asparagus frittata with eggs, Gruyere cheese, shallots - a must for your brunch menu!
Ingredients:
  • 2 tablespoons unsalted butter
  • 1/2 cup sliced shallots
  • 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 6 large eggs
  • 3/4 cup ricotta cheese (can sub cottage cheese)
  • 1/2 teaspoon salt
  • 1 Tbsp minced fresh chives
  • 1/4 teaspoon dried tarragon
  • 1 cup shredded Gruyere or Swiss cheese (can sub an Italian blend)
Instructions:
  • Sauté the shallots in butter: Melt the butter in a 10-inch ovenproof frying pan over medium heat. Add the shallots and sauté, stirring occasionally, until softened and translucent, approximately 3 minutes.
  • Add the asparagus slices and sauté for 3 more minutes.
  • Combine the beaten eggs, ricotta cheese, salt, chives, and tarragon. Cook the mixture in a pan until almost set but still slightly runny on top, for about 4 to 5 minutes. Meanwhile, preheat the oven broiler.
  • - Sprinkle Gruyere cheese over the eggs and broil in the oven until melted, browned, and the center is set, about 6 to 8 minutes. Carefully remove the pan using oven mitts, transfer the frittata onto a serving plate, and cut into wedges. Be cautious of the hot pan handle. Enjoy and let us know what you think in the comments below!

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