Asparagus Frittata
I’m a huge fan of frittatas. They’re great for every single meal of the day, including snack time and are a perfect way to use up any veg in the fridge that’s beginning to go bad. Leftover frittatas make for great sandwiches too! Serve a slice or two in some crusty Italian bread (or whatever bread you have) with a tomato slice and you have yourself a delicious and healthy breakfast or lunch!
Asparagus is now in season and is a vegetable that I use often in the Spring. An asparagus frittata is something that my mom often made for us growing up. It was typically a weekend lunch or weeknight dinner that was served along side some crusty bread and a fresh tomato and cucumber salad. I’ve added in my own little additions to the recipe but it’s just as easy and delicious as my moms.
Speaking of my mom, she’s the ultimate frittata flipper. She literally has a plate specifically designated to flipping frittatas that she places over the frying pan, turns the frying pan upside down transferring the frittata to said plate and then placing the frittata back into the frying pan, uncooked-side down. Her tricks don’t come without injuries though as she often ends up with a few burns and kitchen-battle wounds to her wrist. I guess I’m not as adventurous as her (or perhaps 'I’m just a little wiser… love you mom) but I find it a hell of a lot easier to cook the tops of a frittata under the broiler… no flipping necessary.
If you don’t have a non-stick frying pan that’s safe for the broiler, there are a few other options that don’t involve my moms old-school tricks and injuries. If you’re frying pan is oven-safe, you can place it in the oven at 350° F instead of under the broiler and cook the top of the frittata that way, until it’s fully set. If you don't want to use the oven or broiler at all or perhaps are using a frying pan that’s not oven-safe, this next trick is for you. Keep the heat on your stove at the lowest possible setting. Add your egg mixture to the pan and allow the edges of the frittata to lightly set. Once the edges have set, add 1 to 2 tbsp of water to the top of the frittata, cover it with a lid and leave it for approximately 5 to 6 minutes, or until top has fully cooked.
Asparagus Frittata
Life From the Playpen | April 22
Prep Time: 5 mins | Cook Time: 15 mins |
Total Time: 20 mins
Servings: 4-6
INGREDIENTS
- 7 whole eggs
- 2 cups asparagus, chopped
- 1/2 red oninon, sliced
- 1/4 cup fresh parsley stems & leaves, seperate & minced
- 1 TBSP extra virgin olive oil
- 1/3 cup feta cheese, crumbled (optional)
INSTRUCTIONS:
- Preheat oven to broil with an oven rack placed in the middle of the oven.
- Bring a broil-safe frying pan up to medium-high heat with olive oil. Add asparagus and cook until almost tender, approximately 4-5 minutes before adding in red onions. Cook until onions are soft but not brown. Toss in parsley stems, season mixture with salt and pepper and set aside to cool.
- In a medium bowl, crack 7 whole eggs, season eggs with salt and pepper and whisk. Add fully cooled asparagus mixture into the eggs and stir to combine.
- Place broil-safe frying pan over low heat and add in egg mixture. Use a spatula to quickly and gently move eggs and veg around the pan and then leave it alone for 3 to 4 minutes to allow the bottom of the fritatta to cook. Once the edges of the frittata have set, put fritatta under the broiler for approximately 2 to three minutes, or until fully set on top.
- Remove frittata from the broiler and garnish with crumbled feta (if using) and parsley leaves. Enjoy!
