A creamy, delicious, asparagus frittata that’s perfect for breakfast, brunch, lunch, or dinner. It’s loaded with flavor and will become one of your favorite dishes.
If you look at pictures of frittatas online, you may see that the inside slice looks spongy and rough. It’s a sign that it may have been overcooked or there’s not enough cream or dairy.
Please check out the video below and see how beautiful and creamy this asparagus frittata is when sliced. This is how I was taught to make delicious frittatas by my Uncle (Zio) Tony who was a master Italian cook.
Frittatas make a great meal. It has everything in it to make it taste delicious and it can be eaten warm or cold. Don’t eat one that is still hot because you won’t be able to taste all the flavor it has to offer.
WHAT MAKES THIS ASPARAGUS FRITTATA SO GOOD?
I saute red onions along with the asparagus until they’re tender.
A few cloves of garlic are added - I state two cloves in the recipe but I use big cloves.
A touch of white wine offers just enough sweetness and acid so the mixture to make it taste delicious.
I use a dozen large eggs because I want a good-sized frittata!
Heavy cream is added for - you guessed it - creaminess.
I use shredded Jarlsburg and fresh mozzarella cheeses - one tastes nutty and one is creamy.
After the onions, asparagus and garlic are sauteed, I add them back into the bowl with the egg and cream mixture, give it a good stir, then add it back into the skillet.
You don't need to add more fat to the skillet because I use cast iron. The fat that I started with was enough for sauteing and cooking. If you don’t have a cast iron skillet, get one. I have all sizes and for this recipe, I use a 12-inch.
I like to reserve a few of the asparagus and saute them separately until just softened, then lay them on top of the finished asparagus frittata for presentation. That with a scatter of fresh mozzarella cubes makes this super delicious and beautiful!
This asparagus frittata is perfect any day of the week, for Mother’s Day, Easter, or any holiday.
When you try it, you’ll love it so much you’ll make it again and again.
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A CREAMY DELICIOUS ASPARAGUS FRITTATA
PRINT RECIPE PIN RECIPE SAVE RECIPEEquipment Used
Ingredients
- 1 tablespoons olive oil
- 2 tablespoons butter
- 1 pound asparagus
- 1 medium/large red onion diced
- 2 medium cloves garlic minced
- 2 tablespoons white wine
- 1 dozen large eggs room temperature
- ½ cup (120 ml) heavy cream
- 1 teaspoon kosher salt plus more when sautéing asparagus
- ½ teaspoon pepper or to taste
- 1 cup (114 g) shredded Jarlsburg Swiss, or Gruyere
- 4 ounces (114 g) fresh mozzarella cubed
Instructions
- Preheat oven 350℉.
- Place a rack in the upper third of the oven. Do not place the rack closest to the broiler but one below.
- Snap or slice off the tough ends of the asparagus and discard. Reserve at least 3 - 5 and set aside, if desired, for presentation. Slice the remaining asparagus into 1-inch pieces.
- Heat oil and butter in a large 12” cast iron skillet or heavy nonstick ovenproof skillet over medium high heat. A large nonstick saute pan also works.
- Add the onions to the skillet and a sprinkle of salt. Cook, stirring occasionally until onions are softened and translucent but not browned - about 5 minutes. Add in the asparagus and cook for about 3 minutes - just until tender. Stir in garlic and cook until fragrant - about 1 minute.
- Meanwhile, in a large bowl, add eggs and start to break them up with a whisk. Add the salt, pepper, cream, and the shredded cheese. Beat until combined. You should be able to lift the whisk up and the mixture should drip off easily. Set aside.
- Add the cooked onion and asparagus mixture into the bowl with the eggs and stir. This allows all the flavors from the pan to mix with the egg mixture.
- Pour the egg mixture back into the skillet. Remove from heat. Scatter half of the fresh mozzarella cubes on top.
- Bake for about 20 - 25 minutes until the top is just set in the middle. It will jiggle slightly when you take it out of the oven. Don’t overcook or it will be rubbery.
- Remove skillet from the oven and scatter the remaining fresh mozzarella on top along with the reserved asparagus spears arranged nicely, if using.
HEAT THE BROILER:
- Place the skillet on the upper third rack you set earlier. Broil for about 1 to 2 minutes. The top should be lightly golden and the frittata puffed slightly. Remove from the oven and shake the pan to loosen. Do not overbrown.
- Set on rack to cool and set. This needs to cool a bit in order for you to taste it. I serve it warm or at room temperature. It's also delicious cold.
- IMPORTANT: Place an oven mitt or kitchen towel over the skillet handle after removing it from the oven. I’m telling you from experience, it’s easy to forget the handle is hot and burn your hand.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Let me know!