Description
This asparagus frittata is so good, it’s bursting with sautéed spring veggies and 3 cheeses. It’s easy to make (one pan). It is special enough for Easter, or Mother’s day! It’s satisfying for any meal, eat it for breakfast, lunch, or dinner. Plus, the leftovers re-heat beautifully!
Ingredients
- 1/2 cup swiss cheese, shredded (see notes)
- 1/2 cup smoked gouda cheese, shredded
- 1/4 cup parmesan cheese, shredded
- 2 tablespoons avocado oil, divided
- 1 white onion, or yellow onion, chopped
- 1 pound asparagus, woody ends trimmed, and cut into 2 inch pieces
- 1 red bell pepper, cut into 1 inch chunks
- 1 tablespoon herbs: such as fresh dill, thyme, rosemary, or parsley – you can also use a combo (sub 1 1/2 teaspoon of dried herbs)
- 8 large eggs
- 1/2 cup of egg whites – or 4 whole eggs (see notes)
- 1/4 cup milk of choice
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon butter
Garnishes
- Fresh parsley, rosemary, dill, or thyme for garnishes
Instructions
- Prepare – Arrange the rack of your oven in the center. Preheat your oven to 350 degrees Fahrenheit.
- Shred the cheeses – see notes on why I recommend shredding your own cheese. I like to use the grating blade of my food processor to make quick work of this job. Once the cheeses are all shredded, mix them together in a bowl and set aside.
- Prep the veggies – Cut the onion, asparagus, and bell pepper as instructed above, place in separate bowls, set aside.
- Sauté the veggies – Heat a 10 inch oven-safe skillet over medium high heat (A slightly non-stick pan is helpful. I like to use my well seasoned cast iron skillet). Once the pan is hot, add 1 tablespoon of the avocado oil, and then the onion, along with a small sprinkle of salt. Sauté the onion, stirring frequently until the onion is tender, and slightly translucent. Remove the onion to a dish, set aside. Add the remaining tablespoon of avocado oil, and then add the asparagus, along with a small sprinkle of salt – cook the asparagus, stirring occasionally, until it is slightly charred, and a little tender. Add the red bell pepper and cook for 3 minutes, until it is slightly tender. NOTE: If using hearty herbs such as rosemary, or thyme, add them along with the bell pepper to cook them slightly.
- Whisk together the egg mixture – While the veggies are cooking, to a large mixing bowl, add the eggs, egg whites, milk, 1 teaspoon kosher salt, and 1 teaspoon black pepper – whisk until well combined. NOTE: if using soft herbs, such as parsley, or dill, add them into the egg mixture. Stir half of the cheese mixture into the eggs.
- Add the eggs to the pan – Once the veggies are all cooked, add the cooked onion back into the pan, also, add the butter, and stir the butter around the pan – once melted, spread the veggies out in an even layer. Then, slowly pour the egg mixture over the veggies, allowing it to smooth out in the pan. Sprinkle the remaining cheese mixture on top.
- Bake – Transfer the pan to the center rack of the oven, and bake for 14 to 16 minutes, or until the center of the eggs is mostly set, a slight jiggle in the center is fine.
- Cool – Allow the frittata to cool for 15 minutes so that it can set up the rest of the way.
- To serve – Use a chef’s knife to cut the frittata into 8 triangles. NOTE: If using a nonstick pan that you don’t want to scratch, you may be able to carefully shimmy a spatula or two, underneath the frittata to carefully lift it out and place it onto a platter, or a cutting board to cut it. Garnish with chopped herbs, if desired, and serve immediately.
Notes
Why you should shred your own cheeses – I recommend shredding your own cheese. Pre-shredded cheese has anti-caking agents on it which prevents it from melting as well, and changes to overall flavor. I like to use my food processor fitted with it’s shredding blade to make quick work of this process. Or, you can easily use a box grater. Also, you can grate the cheeses in advance and store them in baggies for up to 1 week, if you prefer.
Different types of cheese – you can easily use whatever varieties of cheese(s) you like here. Other great options could be, white cheddar, or swap the parmesan cheese for a crumbled feta cheese.
Swap the onion for leeks – leeks would be a lovely swap here that would also represent spring flavors. I wish I would have thought of it earlier – either option will be delicious!
egg whites – I like using egg whites to cut down on a bit of fat, and bump up the protein. I buy a carton of egg whites at the store, and use those to keep it easy. You can easily swap the egg whites for 4 whole eggs, if you prefer.
Side salad – We have eaten this frittata as dinner on several occasions, and in that situation, I like to serve it with a simple side salad. I like to use mixed greens and make an easy vinaigrette.
Leftovers – The frittata makes great leftovers. Simply allow the frittata to cool completely, store in an air tight container in the fridge, and then re-heat slices of the frittata gently in the microwave.
