Asparagus frittata
Frittatas come in countless varieties, and in our asparagus frittata, we load it up with green asparagus and courgette. These seasonal ingredients join forces with spring onions, creamy white cheese, and a good sprinkle of fresh chives. This eggy delight is an all-day wonder, working as an easy pick for breakfast, lunch, and dinner.
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Ingredients
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Green asparagus
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250 g |
|---|---|
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Butter
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1 tbsp |
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Spring onions
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2 |
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Small courgette
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1 |
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Eggs
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4 |
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Sour cream
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100 g |
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Salt
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|
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Pepper
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|
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White cheese
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150 g |
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Fresh chives, chopped
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Choose the perfect pan for your frittata
For an evenly cooked asparagus frittata, reach for an ovenproof frying pan or a cast-iron dish around 18–20 cm in diameter. These types of pans are great at distributing the heat evenly, which prevents burnt edges or an undercooked centre, keeping the frittata nice and fluffy. Steer clear of thin or non-ovenproof pans, as they cook unevenly or even warp under oven heat.
Get a fluffy texture
Whisk the eggs gently to incorporate air, but avoid overbeating, as this can break down their structure and make the frittata dense. Add a bit of sour cream for extra creaminess. Bake at a steady temperature to prevent overcooking the edges before the centre is fully set. Right before it is fully cooked, you might notice the frittata puffing up in the oven due to the steam from the eggs. This is a sign that you are getting a fluffy texture.
FAQ: Questions about asparagus frittata
When making asparagus frittata, a few questions might pop up. How do you set it properly? Can you eat it cold? What about leftovers? No worries, we have the answers below.
How do I make sure the asparagus frittata sets properly?
If the edges are firm but the centre is still runny, lower the oven temperature slightly and let it bake a little longer. This helps the middle cook through without drying out the edges. If you notice that the top starts to brown too quickly while the centre is still soft, cover it loosely with aluminium foil. Avoid opening the oven too often, as sudden temperature changes can affect how evenly it bakes.
Can I serve the asparagus frittata cold?
Of course! Asparagus frittata tastes great, both hot and cold. It keeps its texture even after chilling, making it a fantastic option for picnics, packed lunches, or a quick meal straight from the fridge.
How to store leftover asparagus frittata?
To store your asparagus frittata leftovers, let them cool to room temperature first. Then, wrap them tightly in cling film or place them in an airtight container in the fridge for up to 3 days. If you want to serve the frittata warm, reheat it in the oven at 160 °C for about 10 minutes or in a pan over low heat until heated through.
Can I freeze asparagus frittata?
No, freezing asparagus frittata is not recommended, as it can become watery and lose its texture upon thawing. Instead, store your frittata in an airtight container in the refrigerator, where it will stay fresh for up to 3 days.
Nutritional values
Nutritional value, per
989 Kcal
| Fibre | 10.4 gram fibers |
| Protein | 54.8 gram |
| Carbohydrates | 18.4 gram |
| Fat | 78.2 gram |
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Easy asparagus frittata
If you need an easy meal without much effort, choose frittata! Our asparagus frittata gives green asparagus the attention it deserves, letting its fresh, earthy flavour shine. A quick sauté keeps them tender but with a pleasant bite, so they hold up nicely in the oven while still settling into the eggs. No need to wait; grab that asparagus and get cooking for a proper taste of spring!
Love cooking with asparagus? There are more recipes to try! Make it crispy with our breaded asparagus, keep it classic with pasta with white asparagus, or go all in with asparagus cordon bleu.
With spring onions, courgette, and white cheese
Asparagus gets some good company in this frittata. Spring onions sneak in a bit of sharpness, while courgette brings a mild, slightly sweet flavour to keep things fresh. White cheese swoops in with its saltiness, adding a pleasant contrast to the gentler flavours. As they bake in the oven, the ingredients meld together with the white cheese softening slightly.
Creamy and rich with sour cream
The egg mixture is the backbone of this frittata, with the eggs whisked until light and fluffy. We take it a step further with sour cream, adding a subtle tang while making everything smooth yet sturdy enough to hold everything in place. It settles like a cloud around the vegetables and the white cheese and bakes into a frittata that stays fluffy and tender in every slice.
Enjoy for breakfast, brunch, or as an easy weeknight dinner
This frittata with asparagus fits into any part of your day. Need a quick breakfast? It is ready in no time. Looking for a relaxed brunch option? This works wonderfully. Or perhaps you want an easy dinner on a night when you do not feel like spending a lot of time in the kitchen? This frittata is just what you need.
Served warm, it is soft and creamy, with the eggs airy and smooth, making it a cosy and comforting choice for a slow morning or a relaxed brunch. Fresh out of the oven, it is at its best when enjoyed at the table, fork in hand, with no rush to get on with the day.
Once cooled, it takes on a firmer texture, making it just as good for meal prep, packed lunches, or even a picnic spread. Cut it into slices, wrap it up, and take it on the go. However you choose to enjoy it, this asparagus frittata is always ready when you are!
Explore different variations
Our asparagus frittata never plays by the rules, which makes it so good. Swap courgettes for red pepper to give the frittata a gentle sweetness with a smoky edge. Replace the spring onions with leeks; they have a similar flavour but are butterier and more delicate, melting right into the eggs. Introducing mushrooms is also a great idea, with their meaty bite and an earthy umami nuance.
Not feeling white cheese? Goat’s cheese steps in with a tangy punch. For a lighter cheese option, use ricotta. It keeps the egg mixture even more creamy and brings soft, milky notes.
Play around with seasonings, too! A sprinkle of nutmeg brings warmth, smoked paprika deepens the flavour with a hint of smokiness, and dried thyme or oregano gives the frittata an aromatic finish.
