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Asparagus and Parmesan Frittata – vegetarian recipe
Stav Kogan

Asparagus and Parmesan Frittata

This simple and elegant Asparagus and Parmesan Frittata is the perfect one-pan meal for a show-stopping brunch, a quick weeknight dinner, or a healthy meal-prep option. It's just as delightful served warm from the oven as it is at room temperature.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 240
Ingredients Method Nutrition

Ingredients
  

  • What You Need
  • ½ pound (225 g / 7.9 oz) fresh asparagus
  • 2 tablespoons (30 ml / 1 fl oz) olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 6 large eggs
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup (50 g / 1.76 oz) grated Parmesan cheese
  • To easily remove the tough ends of asparagus, hold a stalk in both hands and gently bend it. It will naturally snap at the point where the tender part begins.
  • Feel free to swap the veggies! This recipe is fantastic with sautéed mushrooms, spinach, zucchini, or bell peppers. Just be sure to cook them before adding the eggs.
  • For a creamier, richer texture, add a splash of milk or heavy cream (about ¼ cup / 60ml / 2 fl oz) to your eggs before whisking.

Method
 

  1. What to Do
  2. Prep the Vegetables: Rinse the asparagus, snap off the tough woody ends, and chop the spears into ½-inch / 1 cm pieces. Briefly blanch the asparagus in simmering water for 1-2 minutes until tender-crisp, then drain well.
  3. Whisk the Eggs: In a medium bowl, crack the eggs.
  4. Season with a pinch of salt and pepper, then whisk vigorously until the yolks and whites are fully combined and slightly frothy.
  5. Sauté the Base: Heat the olive oil in a 10-inch oven-safe frying pan over medium heat.
  6. Add the chopped onion and cook for about 5 minutes until soft and translucent.
  7. Stir in the minced garlic and cook for one more minute until fragrant.
  8. Combine and Cook: Add the blanched asparagus to the pan, then pour the beaten egg mixture evenly over the top.
  9. Reduce the heat to medium-low.
  10. Set the Frittata: Cook on the stovetop for 5-6 minutes, until the edges are set but the center is still a bit jiggly.
  11. Add Cheese & Finish: Sprinkle the grated Parmesan cheese over the top. To finish, either cover the pan with a lid, turn off the heat, and let it sit for 5 minutes until the cheese is melted and the center is set, OR place the pan under your oven's broiler for 2-3 minutes until the top is golden and puffed. Watch it carefully to prevent burning.
  12. Serve: Let the frittata rest for a minute before slicing into wedges.
  13. Serve warm or at room temperature.
  14. Don't overcook! The frittata is done when the center is just barely set. It will continue to cook from residual heat after you remove it from the stove or oven.

Nutrition

Calories: 240kcalCarbohydrates: 6gProtein: 15.5gFat: 17.5g

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