Asparagus Frittata Recipe: Now That’s Italian!

This Italian Asparagus Frittata Recipe is perfect for an easy weeknight dinner. It’s a quick and simple family meal, ready in under 30 minutes.

It also makes the ideal spring recipe along with this Lemon Pasta or this Orzo Risotto with Peas.

What should I make for dinner tonight?

How many of you have days when you can’t figure out what to prepare for dinner? 

When I lack inspiration, I always turn to eggs.

One of my favorites is this Crustless Spinach Quiche. With just a few eggs, spinach, cheese and one onion, you can make this versatile recipe.

Today, I am sharing another favorite of mine, frittata.

There are infinite variations in making this Italian omelet- zucchini, potatoes, spinach, ricotta…

It really is as simple as adding cheese and herbs to the egg mixture and incorporating it with your favorite vegetables. 

Let’s take a closer look at this simple egg recipe.

Mise en place

Adjust the oven rack to the upper-middle position and preheat the oven to 350°F (175°C).

Next, bring a large pot of salted water to a rolling boil. 

Prep the asparagus: While waiting for the water to boil, rinse 1 bunch of asparagus.  Snap off the tough ends and cut the spears into 1-inch pieces. You should obtain about 5-6 ounces (approx 140-170 grams) of trimmed asparagus. 

When the water is boiling, blanch for 1½ minutes or until tender-crisp. Remove with a slotted spoon and set aside. 

Prep the herbs and shallot: Next, chop about 2 tablespoons of flat-leaf Italian parsley, 1 tablespoon of fresh basil and mince 1 french shallot. If you don’t have shallots, replace them with ½ cup of minced onion.

Prep the eggs: In a bowl, beat together 6 eggs, 3 tablespoons of grated Parmesan cheese, 2 tablespoons of chopped parsley, 1 tablespoon of chopped basil, ¼ teaspoon of salt and ¼ teaspoon of pepper with a fork. Do not overbeat. 

Instructions

Over medium heat, heat 2 tablespoons of olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.

Add the minced french shallot and saute for 3-4 minutes or until softened, stirring occasionally.

Add the blanched chopped asparagus; cook for 3-5 minutes until tender, stirring occasionally. The total time depends on the size of the asparagus. Season, taste and adjust accordingly. 

Pour the egg mixture over the vegetables in the pan and stir gently to combine.

As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this. 

Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides. 

Sprinkle the remaining 2 tablespoons of grated cheese evenly over the top. 

Place the pan in the preheated oven.

Bake for about 2-4 minutes until the center is set, dry to the touch and lightly browned.

Let stand a few minutes, then run a spatula around the edge and slide gently to a serving plate.

Optional: Garnish with extra parsley, basil, or sliced green onions. 

Slice into wedges and serve it hot, at room temperature, or cold.

Tips

• Do not overbeat the eggs, as this toughens the texture of the final product. 
• Always cook your vegetables fully before adding the eggs to prevent soggy frittata. 
• Once removed from the oven, the residual heat of the skillet continues to cook the frittata. Therefore, it is important to remove the skillet from the oven as soon as the center is set and has just a little jiggle to it. 
• If desired, broil the frittata for 1-2 minutes to achieve a golden color.
• Serve your frittata hot, at room temperature, or even cold. 
• Leftover frittata makes a great sandwich filling.

Substitutions

• French shallots can be replaced with ½ cup of minced onion.
• Replace basil and parsley with mint, chives, or even thyme. 

To flip or not to flip?

There are two methods to cook a frittata.

1. On the stovetop.  This is the traditional Italian method. Once the frittata sets, it is flipped so that the top becomes the bottom and continues to cook until done.
2. Stovetop-to-oven: Once it sets in the skillet, it is transferred to a hot oven to cook until done. 

If you are looking for more delicious asparagus recipes, try this Asparagus Risotto or this recipe for Creamy Asparagus Pasta without the addition of cream. Both are healthy spring recipes that are so easy to make! 

Recipe inspiration 

Growing up Italian meant that we would never eat any meat on Fridays. 

My mom would alternate between pizza, fish, eggs or this cavatelli pasta dish, depending on the season. 

More often than not, eggs were transformed into wonderful vegetable frittatas. Nothing fancy, but oh so delicious, especially when served with this refreshing Italian Salad. 

I can still remember watching in awe as she would flip the frittata without any help.

Nowadays, finishing off this egg dish in the oven provides an excellent result.

Thank goodness for that because I never developed this expertise in flipping this stovetop frittata. 

What about you, do you like to flip your frittata? 

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this Italian asparagus frittata, I would love to hear about it in the comments below and be sure to rate the recipe!