Description
A delightful and creamy asparagus frittata with tender shallots and fresh herbs, finished under the broiler for a golden, cheesy top. Perfect for a spring brunch or a light dinner, this recipe combines fresh asparagus, ricotta cheese, and Gruyère for a flavorful and satisfying dish.
Ingredients
Vegetables
- 1/2 cup sliced shallots
- 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
Dairy & Eggs
- 2 tablespoons unsalted butter
- 6 large eggs
- 3/4 cup ricotta cheese (can substitute with cottage cheese)
- 1 cup shredded Gruyere or Swiss cheese (can substitute with an Italian blend)
Herbs & Seasonings
- 1/2 teaspoon salt
- 1 tablespoon minced fresh chives
- 1/4 teaspoon dried tarragon
Instructions
- Cook the shallots: Heat the butter in a 10-inch ovenproof frying pan over medium heat. Add the sliced shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes.
- Add the asparagus: Add the sliced asparagus to the pan and cook for an additional 3 minutes until slightly tender.
- Prepare the egg mixture: In a bowl, beat together the eggs, ricotta cheese, and salt. Stir in the minced fresh chives and dried tarragon until well combined.
- Cook the egg mixture: Pour the egg mixture into the pan with the shallots and asparagus. Cook over medium heat until the eggs are almost set but still slightly runny on top, about 4 to 5 minutes. While cooking, preheat the oven broiler.
- Add the cheese and broil: Sprinkle the shredded Gruyère cheese evenly over the top of the frittata. Place the pan under the oven broiler and broil until the cheese is melted, browned, and the center is fully set, about 6 to 8 minutes. Keep a close eye to prevent burning.
- Serve: Carefully remove the hot pan from the oven using oven mitts. Slide the frittata onto a serving plate and cut into wedges. Serve warm. Be cautious with the hot pan handle to avoid burns.
Notes
- For a lighter cheese option, substitute ricotta with cottage cheese.
- If Gruyère is unavailable, Swiss cheese or Italian blend cheeses work well.
- Using an ovenproof skillet is essential to safely transition the pan from stovetop to oven broiler.
- To prevent burns, cool the pan handle by placing it briefly under cold water or icing it after broiling.
- The frittata can be served warm or at room temperature, making it great for brunch or light meals.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Broiling and Stovetop
- Cuisine: American
