This easy to make Asparagus Frittata is the perfect egg dish for breakfast or brunch. Basil and Parmesan Cheese gives this delicious dish an Italian flare! Easy enough to make for your family and fabulous and elegant enough for entertaining!
Now that spring has finally sprung, asparagus are plentiful. This is the best time to make use of this delicious vegetable and try to incorporate it into all sorts of dishes. Asparagus beyond the lonely side dish is what this frittata is all about!
I have shared before that I am not a morning person what-so-ever! I don’t want to even talk to anyone before I have had a full cup of coffee (or two). I can honestly say I worked a restaurant breakfast shift once and only because we were extremely short handed. After that day, the few working with me decided it was better to be short staffed than have me there!! (I love them too – just not that morning).
Now the beauty of this dish is that you can assemble it the night before and bake in the morning. It only takes 15 minutes in the oven and you end up with a glorious, fluffy, almost creamy, delicious egg concoction that will make you look like a breakfast diva!
It can also be cooked in its entirety and reheated in the oven or microwave. Sounds like the perfect breakfast plan for a busy weekday, doesn’t it?
In Spain, Frittata (Tortilla Española) is usually eaten at room temperature. You can have it hot right out of the oven, warm or cold. It’s all delicious!
- My recipe calls for Fontina cheese. For a more affordable and easier option, you can use shredded Italian-Blend cheese instead. I’ve made it like that before and the result was fabulous!
Some people don’t like pre-shredded cheese, some don’t mind. You have options!
- I used one bunch of asparagus (about 1 1/4 pounds). I chopped most of it for the frittata but left a few stalks whole to use as garnish. I think it gives it a very nice look.
- 9 large eggs
- 3/4 cup Half and Half
- 1/4 cup Parmesan cheese
- 1/2 teaspoon salt
- 2 tablespoons basil, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 bunch (about 1 1/4 pound) asparagus, trimmed and chopped into about 1-inch pieces
- 1 small red bell pepper, chopped into bite size pieces
- 2 garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/4 cup Fontina cheese shredded or use preshredded Italian Blend (divided)
- extra Parmesan cheese for garnish (optional)
Heat the oven to 350 degrees Fahrenheit.
In a large bowl whisk the eggs, half and half, Parmesan cheese, basil and 1/2 teaspoon of salt.
In a 10-inch oven proof skillet or cast iron skillet over medium heat, heat the oil and butter.
Add the bell peppers and saute for about 3 minutes. Add the asparagus and saute until crisp-tender, about 2-3 minutes. Add the garlic, season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper and cook for an additional 2-3 minutes.
Pour the egg mixture over the vegetables and sprinkle 1 cup of Fontina cheese. Place the pan in the center of the oven. Bake the frittata for 12 to 15 minutes.
The frittata is done when a skewer or fork inserted in the middle of the frittata comes out clean.
Remove the pan from the oven and sprinkle the remaining 1/4 of cheese on the top.
Bake for another 2-3 minutes or until the cheese melts and the top is golden brown.
Garnish with extra Parmesan cheese (optional)
If you want to garnish your frittata with a few asparagus stalks, keep a few stalks whole (just trim the woody ends). Add them to the skillet and saute for about 2 minutes. Remove from the skillet and season to taste with salt and pepper.
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