There is hardly a greater catch-all for greens than a frittata. I may simply riff on a frittata recipe every single day (it was the frittata recipe that led me to creating all the bottom recipes for the cookbook). Raw, roasted, leftovers- most forms of greens are welcome. This asparagus frittata makes use of a roasted asparagus combination I take advantage of to make an asparagus soup. It takes a bit longer to roast however the taste is a favourite. Add extra herbs as desired or swap out the cheese- each are simple methods so as to add extra layers of taste.
An ideal spring breakfast or brunch, this asparagus frittata makes use of pre-roasted asparagus and plenty of herbs.
Servings: four servings
Calories: 267 kcal
minced contemporary flat-leaf parsley
plus further for serving
Preheat oven to 400˚F. Chop 1” from the underside of the asparagus. Place in a roasting pan together with the sliced shallots, garlic, 2 teaspoons olive oil, and salt. Toss till the whole lot is mixed and nicely coated with the olive oil. Roast asparagus till tender, 30 to 40 minutes
Turn up the warmth to 425˚F. Whisk collectively eggs, milk, herbs, salt, and pepper. Add remaining teaspoon of olive oil into an eight” high-sided skillet over medium-low warmth. Pour within the egg combination and let prepare dinner/sit for four to five minutes, till the underside has began to set.
Sprinkle the asparagus combination on high of the eggs and high the frittata with mozzarella. Transfer to the oven and Bake for 15 to 18 minutes till frittata is totally set- it must be puffed and the cheese must be browning. Sprinkle with further parsley earlier than serving.
As with any frittata recipe, it’s actually as much as you. Eggs are such an exquisite option to showcase spring produce and flavors. A couple of of my favourite methods to change up this frittata:
Spring Vegetables: Chop and wilt greens, akin to chard or kale, so as to add the to frittata. Spring onions, inexperienced garlic, and garlic scapes are additionally great additions.
Cheese: I just like the mellow taste of the mozzarella with the asparagus and herbs. However, a stronger flavored cheese can be good a nicely. Smoked gouda, goat cheese, or a mixture of cheeses can be good.
Quiche: Add a crust and switch this recipe right into a quiche, just like this kale quiche.
Leftover makes use of:
Sandwiches: Cut up leftover frittata and place on toast or biscuits slathered with a little bit of mustard.
Crepes: Kind of just like the sandwich, I prefer to stuff slices of frittata into crepes with a little bit of melted cheese.