Asparagus Frittata
Cheesy, fluffy eggs envelop tender asparagus in this easy, oven-baked frittata recipe.
Servings: 8 people
Ingredients
- 12 large eggs
- 1/3 cup whole milk or half and half for a richer frittata
- 1 teaspoon kosher salt or 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 green onions thinly sliced
- 1 ounce grated Parmesan cheese or Pecorino Romano cheese
- 1 tablespoon butter
- 2 tablespoons avocado oil or other high heat oil
- 12 ounces thin asparagus spears woody ends snapped off and cut diagonally into 2-inch pieces
- 3 ounces shredded mozzarella cheese
Instructions
- Preheat oven to 350 °F (177 °C).
- Break the eggs into a large bowl. Add milk, salt, pepper, green onions and Parmesan cheese; whisk until mixture is very well combined. Set aside.
- Heat butter and oil in a 10-inch, well seasoned, cast iron skillet or other oven safe skillet over medium heat until sizzling (recipe note). Add asparagus; cook and stir 2-3 minutes, until bright green and crisp-tender. (4 to 5 minutes for tender-crisp.) Swirl pan to coat all sides with oil.
- Whisk egg mixture once more and pour over asparagus. Remove from heat and sprinkle with cheese.
- Bake 20-25 minutes, or until the frittata has puffed and the center is set. Remove from oven and let stand 10 minutes before slicing into wedges. Serve.
Notes
- If you prefer a thinner frittata, cook in a 12-inch cast iron skillet and slightly reduce baking time (3 to 5 minutes).
Nutrition
Calories: 213kcal | Carbohydrates: 4g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 295mg | Sodium: 542mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 919IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 2mg
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