We love frittatas. It’s a dish that’s easy to make, quick, doesn’t require fancy shopping, and brings everyone together. Just like our other versions of spinach frittata and mushroom and artichoke frittata, also this baked asparagus frittata of ours is very versatile and kids love it.
This is a very simple asparagus frittata version that in Italy we like to prepare in spring because this is when asparagus is in season.
Once the batter is ready, you can decide to cook it in the pan or in the oven as I did this time around. Whichever method you choose, you will need to oil the pan or baking tray either with olive oil or a thin layer of butter.
Our baked asparagus frittata is a vegetarian dish because we are using both eggs and dairy. If you are following a plant-based diet, you can swap the eggs with chickpea flour and the dairy with some plant-based cheese.
Baked asparagus frittata ingredients – Tips
- Asparagus. This is a typical ingredient you can find in Italy in spring, either in shops or wild in the countryside. This time, we used store-bought asparagus because we didn’t have the wild one, which is definitely tastier. So if you can find go for a walk in the countryside and find it, this baked asparagus frittata recipe will definitely have a better result.
- Parmigiano Reggiano. This is one of the most famous Italian foods worldwide so you are likely to find it wherever you live. However, if you can’t find it or don’t like it, you can swap it for another type of grated cheese. Make sure its flavor is not too strong otherwise, you are going to cover the asparagus and it would defeat the whole purpose of the recipe!
- Stretched curd cheese. This is very much optional, but since we were in Sardinia when we prepared this baked asparagus frittata recipe, we couldn’t resist and we decided to add a piece of typical Sardinian “provola” or “Casizolu” cheese in small cubes.
- Eggs. Organic and from happy chickens! Try also my easy sunny-side-up eggs recipe.
Instructions for making our baked asparagus frittata – Tips and tricks
Some people find it hard to clean and prepare the asparagus because much of the backend edge is too hard. Actually, if you know how to do it, this is really the fastest step.
What I do to clean the asparagus after washing it, is take each stem, hold each edge with one hand, and try to split them. It will make the cut where the part that is too hard begins, so you can throw that away and keep the tender piece because this is really what you are going to eat. The hardest part of the asparagus stem can be difficult to chew. Once this quick step is done, you can cut the part that you are going to cook in small cubes.
Variations
- Lighter. Stretch-curd cheese is optional, for a lighter version, you can omit it and the asparagus frittata will be lighter but still delicious.
- Vegan. Replace the eggs with chickpea flour and the cheese with nutritional yeast and/or plant-based “cheese”. Nowadays they make also “curd-like” vegan cheese so you can try that too in this baked asparagus frittata recipe. I haven’t tried these because even though I follow a mainly plant-based diet, I don’t feel the need to replace omnivores’ ingredients. If I were to make this vegan, I would just use plants and season with herbs and spices.
How to enjoy your baked asparagus frittata
Like all frittatas, also this recipe is very versatile and can be enjoyed on different courses, as a takeaway, hot or cold, and any other way you need. Here are some suggestions.
- Work lunch. You can pack it in your lunch box together with some salad, a few olives, a piece of bread, or some cooked grains such as rice, farro, or even quinoa. This will make a light yet balanced lunch that won’t make you fall asleep.
- As a main. Whichever version you make of this baked asparagus frittata recipe, it’s a pretty nutritious dish so it can easily be your main dish. Enjoy it together with a light side dish for frittata such as fresh green salad. Since it’s highly proteic, I would combine it with a grain which can be a piece of sourdough whole grain bread, a bit of couscous, or even some wholegrain rice.
- For a picnic. Frittata is a fantastic filling for a sandwich so perfect to take with you on a picnic. Easy to pack, handy to eat, and doesn’t drop or make anything dirty.
- Snack or aperitif. If you are organizing an aperitif in your home and like the idea of a buffet with several options, a frittata is a perfect dish to prepare. You can cut it into small slices and your guests can easily grab one and enjoy it with some dipping that you can keep close.
Baked asparagus frittata
Equipment
- 1 Pan
- 1 baking tray
- 1 Kitchen knife
- 1 Cutting board
- 1 Fork or Whisk
- 1 Large bowl
Ingredients
- 8 to 10 eggs
- 500 gr asparagus
- 2 cloves of garlic
- 1 spring onion
- 2 tbsp olive oil
- 40 gr grated Parmigiano Reggiano
- black pepper to taste
- salt to taste
- 2 ripe fresh tomatoes (peeled)
- 50 gr stretched curd cheese cut in small cubes (optional)
Instructions
- As the first step, I would start with peeling the tomatoes because it requires a bit more time. You can either hold them on the fire until the peel starts cracking and then you remove it, or you can immerse them in the boiling water for 30 seconds and the skin should be easy to peel off.
- Add the olive oil to the pan with the garlic cloves cut in half and start browning them on medium heat making sure you don't burn them.
- Once the garlic is golden, add the spring onion sliced not too finely, and leave it to slightly caramelize.
- Wash the asparagus and cut them into small cubes if you haven't already.
- While the onion is browning, add the eggs to a large bowl and start whisking them. You can incorporate the grated Parmigiano now.
- When the onion is slightly caramelized, add the asparagus cut into small pieces and a pinch of salt. Let cook for a few minutes on medium heat stirring often. Add a splash of water from time to time, slightly lower the fire, and let the asparagus cook until soft. This will take around 10 to 15 minutes.
- Pre-heat the oven to 200°C/392°F.
- Once the asparagus is cooked, turn off the heat and let cool down for a few minutes. When it's not too hot anymore, incorporate the asparagus with the eggs in the bowl and give a good mix.
- Add the batter to the baking tray previously oiled up and put it in the oven for 25 to 30 minutes.
- It's cooked when it becomes solid. You can do the test of the toothpick, stick it in and if it comes out clean, your asparagus frittata is ready.
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