Asparagus Frittata Recipe: Easy & Versatile
You know those nights when you absolutely don’t feel like cooking but still want something tasty and healthy? This egg asparagus frittata recipe is my go-to for exactly those times. Simple, protein-packed, and an easy way to sneak in some veggies. Plus, it’s delicious!
The Perfect Anytime Asparagus Frittata Recipe
One of the things I love most about this frittata is its versatility. You can enjoy it for breakfast, brunch, lunch, or dinner—truly, any time of the day. Great for any season.
Whether you have summer asparagus or winter tomatoes, this dish works with what you have. You can customize it with the veggies in your fridge or what’s fresh at the market. This makes it a great option for a quick, healthy meal.
Let’s Breakdown the Ingredients!
Nothing complicated here. For this Asparagus Frittata, you’ll need six eggs.
If you are feeding a larger group, you can add a few extra eggs. This should not change the cooking time much. Eggs are the star of this dish, providing a hearty base for everything else.
Next up, let’s talk breakfast potatoes. I love adding shredded potato as the base of my frittata. It gives a crispy, hash brown-like texture that’s perfect for holding everything together.
When you’re prepping the potato, using a box grater or using a cheese grater is key. Make sure to rinse the grated potato under cold water to remove the excess starch and pat it dry with a paper towel. This step is crucial for achieving those crispy potatoes that form the foundation of your frittata.
In terms of veggies, you’ve got endless options. For this version, I used fresh asparagus because it’s in season, and I love its fresh, bright flavor. But you could also go with cherry tomatoes, broccoli, or peppers—honestly, any veggie will work. Cooking asparagus is easy; just thinly slice it so it cooks evenly in the pan.
The Cooking Process: Getting that Golden Brown Perfection
To start, heat a bit of butter and olive oil in an oven-safe pan or fry pan over medium heat. Using butter and olive oil makes the potatoes golden-brown and crispy. It also stops them from sticking.
Spread the shredded potato in a single layer in the pan and let it cook until it becomes crispy hash browns. This should take about 10 minutes. Using a spoon, press down the potatoes so they form a solid base for your frittata.
Once the potatoes are golden brown, it’s time to add the fresh asparagus (or whichever veggie you’ve chosen). Cook them until they start to soften, which should only take a couple of minutes. Then, pour the whisked eggs over the veggies, and ensure you distribute everything evenly. Season with salt and pepper.
Finishing the Asparagus Frittata: From Stovetop to Oven
The next step is where the magic happens. Pop the entire pan into a preheated oven (about 375°F) for around 13 minutes. This allows the frittata to cook through evenly and gives it a fluffy, light texture.
Make sure you’re using an oven-safe pan—otherwise, you could run into issues. The heat from the oven will finish cooking the eggs while keeping the edges crisp and golden.
Once you cook the Asparagus Frittata through and it has a slight jiggle when you shake the pan, remove it from the oven. To enhance the flavor, drizzle some olive oil on top. Then, grate parmesan cheese over the frittata. Finish it off with a touch of lemon zest, black pepper, and a sprinkle of fresh herbs like parsley or chives.
Serving Suggestions and Variations
This egg frittata is delicious on its own, but it’s also incredibly adaptable. You can serve it as a side dish with a fresh salad, or pair it with crispy potatoes for a hearty meal. Also great for meal prep, slice it into wedges, and you’ve got an easy grab-and-go meal for the next few days.
If you’re feeling creative, there are so many frittata recipes to make this dish your own:
- Tomato and Basil Frittata: Add cherry tomatoes and fresh basil for a summery twist.
- Broccoli and Cheddar Frittata: Swap out the parmesan for cheddar and throw in some steamed broccoli.
- Mushroom and Spinach Frittata: Add sautéed mushrooms and spinach for a hearty, earthy flavor.
Tips for Nailing Your Egg Asparagus Frittata Every Time
- Use Waxy Potatoes: When making the base, opt for waxy potatoes like Yukon Gold for the best texture. These types of potatoes hold their shape better and crisp up beautifully.
- Don’t Overcook: Keep an eye on the cooking time. You want to cook the frittata through but not let it dry out. A slight jiggle in the center is a good indicator that it’s ready to come out of the oven.
- Experiment with Flavors: The best part about frittatas is how adaptable they are. Feel free to switch up the herbs, veggies, and cheeses based on what you have or what’s in season. The combinations are endless!
The Ultimate Anytime Recipe
This Asparagus Frittata recipe is one you’ll want to keep on rotation. Quick, easy, and using simple, fresh ingredients, this recipe is perfect.
Whether you whip it up for a lazy Sunday brunch or a quick midweek dinner, this dish will satisfy. And with the ability to customize it endlessly, you’ll never get bored.
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Ingredients:
- 6 large eggs scrambled in a bowl
- 1 small potato, shredded using cheese grater. rinsed and dried.
- 1 cup spinach
- 1/4 white onion, sliced
- 6-8 stalks asparagus
- 1 tbs butter
- 1 tbs olive oil
- 1 tsp salt
Topping of frittata
- Olive oil
- salt
- black pepper
- parmesan
Instructions:
- Preheat the oven to 350F
- In a bowl scramble up 6 eggs using a fork.
- Using a cheese grater, grate a small potato and then rinse under water and dry with a paper towel.
- place a large non stick, oven safe pan over medium high heat. Once temperature as been reach drop in the butter and olive oil. After about 30 seconds toss in the shredded potato, onion, and asparagus. Saute for about 5 minutes.
- Drop in the spinach and stir. Using a spoon, organize the asparagus to all point in the same direction. Not necessary, but does make it look nice. No pour in the scrambled eggs. Let the eggs bubble away for about 3 minutes. Now pop the entire pan into the oven for 10 minutes. After ten minutes remove from the oven. If there is runny egg still visible, cook for another 1-2 minutes.
- To finish the dish top with olive oil, salt, black pepper, and grated parmesan. Enjoy at any time of the day!
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