Asparagus and herb frittata

Asparagus and herb frittata

Based on 13 ratings

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g green asparagus
eggs
scallions
5 g parsley
5 g chervil
5 g chives
60 g sun-dried tomatoes
50 ml cream
20 g Parmesan cheese
100 g ricotta
salt
pepper
oil for frying
fresh chervil for serving
Maldon sea salt for serving
lemon for serving
Metric
Imperial

Utensils

  • frying pan
  • oven
  • large bowl
  • whisk
  • cutting board
  • knife

Nutrition per serving

Cal
302
Protein
23g
Fat
20g
Carb
7g

Step 1/5

Wash scallions, trim ends, and slice into rings. Wash and finely chop parsley, chervil, and chives. Chop sun-dried tomatoes. Set aside. Wash asparagus, trim ends, and slice the stems in half lengthwise.
  • 2 scallions
  • 5 parsley
  • 5 chervil
  • 5 chives
  • 60 sun-dried tomatoes
  • 400 green asparagus
  • cutting board
  • knife

Wash scallions, trim ends, and slice into rings. Wash and finely chop parsley, chervil, and chives. Chop sun-dried tomatoes. Set aside. Wash asparagus, trim ends, and slice the stems in half lengthwise.

Step 2/5

Preheat oven to 180°C/350°F. Heat olive oil in a frying pan over medium-high heat. Add the sliced asparagus to the pan and fry for approx. 5 min., or until stems are slightly tender but still crunchy.
  • oil for frying
  • frying pan
  • oven

Preheat oven to 180°C/350°F. Heat olive oil in a frying pan over medium-high heat. Add the sliced asparagus to the pan and fry for approx. 5 min., or until stems are slightly tender but still crunchy.

Step 3/5

Meanwhile, whisk together eggs and cream in a bowl. Add in the sun-dried tomatoes, scallions, and chopped herbs. Grate parmesan and add to bowl, season with salt and pepper, and mix well.
  • 8 eggs
  • 50 ml cream
  • 20 Parmesan cheese
  • salt
  • pepper
  • large bowl
  • whisk

Meanwhile, whisk together eggs and cream in a bowl. Add in the sun-dried tomatoes, scallions, and chopped herbs. Grate parmesan and add to bowl, season with salt and pepper, and mix well.

Step 4/5

Pour egg mixture into the frying pan so that it covers the asparagus. Dot with spoonfuls of ricotta and bake for approx. 15-20 minutes at 180°C/350°F, or until egg mixture is set.
  • 100 ricotta

Pour egg mixture into the frying pan so that it covers the asparagus. Dot with spoonfuls of ricotta and bake for approx. 15-20 minutes at 180°C/350°F, or until egg mixture is set.

Step 5/5

Remove pan from oven. Garnish with chervil, Maldon sea salt, and serve with lemon wedges. Enjoy!
  • fresh chervil for serving
  • Maldon salt for serving
  • lemon for serving

Remove pan from oven. Garnish with chervil, Maldon sea salt, and serve with lemon wedges. Enjoy!