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Asparagus Frittata Recipe

Recipe by Pedro M. A. Neves

This classic Italian asparagus frittata is a versatile egg-based dish that works equally well for breakfast, lunch, or a light dinner. Tender asparagus spears are nestled into a creamy, custardy mixture of eggs and cheese, then baked until golden and set. Simple, elegant, and ready in under 30 minutes, it showcases the delicate flavors of fresh spring asparagus.

Ingredients

• 400 g fresh asparagus spears (about 14 oz)
• 8 large eggs
• 100 ml whole milk (about 7 tablespoons)
• 80 g Parmigiano-Reggiano cheese, grated (about 3 oz)
• 2 tablespoons extra virgin olive oil
• 1 small onion, thinly sliced (about 100 g)
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon fresh nutmeg

Instructions

1. Preheat your oven to 200°C (400°F). Rinse the asparagus and trim the woody ends by snapping them where they naturally break, typically 2-3 inches from the base. Pat dry with paper towels.

2. Heat the olive oil in a 25 cm (10-inch) cast iron or oven-safe skillet over medium heat. Add the sliced onion and sauté for 3-4 minutes until softened and translucent, then add the minced garlic and cook for 30 seconds until fragrant.

3. Arrange the asparagus spears in a spoke pattern over the onion-garlic base, tips pointing toward the center. Season lightly with a pinch of salt and pepper. Cook undisturbed for 2 minutes.

4. In a medium bowl, whisk together the eggs and milk until well combined and slightly frothy. Stir in the grated Parmigiano-Reggiano, the remaining salt, black pepper, and nutmeg.

5. Pour the egg mixture evenly over the asparagus, tilting the skillet gently to distribute it throughout. Let it cook on the stovetop for 2-3 minutes until the edges begin to set but the center remains liquid.

6. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the top is lightly golden and the center is just set but still slightly jiggly in the very middle when gently shaken.

7. Remove from the oven and let rest for 2 minutes. Run a rubber spatula around the edges to loosen, then slice into wedges and serve warm or at room temperature.

Substitutions

• Use 100 ml cream instead of milk for a richer texture and flavor.
• Substitute half the Parmigiano-Reggiano with crumbled goat cheese or smoked Gruyère.
• Replace asparagus with blanched broccoli florets, sautéed mushrooms, or roasted red peppers.
• For a dairy-free version, use 100 ml unsweetened plant-based milk and nutritional yeast instead of cheese.

Tips

• Don't overcook the frittata; it will continue to set as it cools. A slightly jiggly center ensures a creamy texture.
• For easier slicing, let the frittata cool to room temperature before cutting.
• You can make this ahead and reheat gently in a 160°C oven for 5 minutes, or serve it cold for a summery meal.
• Fresh herbs like dill, tarragon, or parsley can be sprinkled on top just before serving for added freshness.

The frittata is a fundamental dish in Italian home cooking, particularly throughout Rome and central Italy, where it represents the art of using simple, seasonal ingredients. It evolved from the Spanish tortilla and reflects Italian practicality—a way to transform leftover vegetables and eggs into a complete, satisfying meal suitable for any time of day.

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