Asparagus Frittata is an easy recipe that involves eggs, herbs, and spring vegetables! Enjoy this dish this spring and even all year round!
Enjoy this along with other easy recipes for spring like the Chicken Divan, Pea Salad, and Cucumber Salad!
Tomato Asparagus Frittata
Asparagus Frittata is an easy egg recipe that has spears and tomatoes for the filling. It cooks fast, packs a lot of flavors, and is simple to prepare!
The crunchiness of the asparagus pairs so perfectly with the fluffiness of the eggs. Add to that the cheese toppings, the various herbs, and the earthy flavor of the spears then, we got ourselves a perfect breakfast (or dinner, you can eat it anytime)!
When spring comes, this is my favorite dish to make. It is so simple, easy, and delicious. You can serve it for breakfast, lunch, or dinner.
We love asparagus and its many health benefits. It can be a good source of vitamins A, C, E, K, and it has lots of fiber, too.
But many times, we let the Roasted Asparagus become the go-to recipe. This will change once you learn of this recipe. With this recipe, you will see that there are more ways than one in preparing it.
It is considered the Italian omelet. It is a custard-like dish with sprinkles of herbs and cheese on the ensemble, sometimes with meat.
What is the difference between a quiche and a frittata?
The main difference is the crust. Of the two, the quiche usually has a crust while the other does not. The quiche also has milk combined in the egg which makes it custard-like.
This difference will cost you more and the cooking time is longer even if you have the crust bought from the store and not homemade. The quiche requires baking throughout, but the other does not – only baking it just to finish off the cooking.
What is the difference between an omelet and a frittata?
The omelet is cooked on the stove with the fillings folded in. Meanwhile, the frittata is set on the stove but finished off in the oven with the fillings already combined in the mixture.
Omelets are also best served hot while the frittata can be enjoyed even at room temperature. They tend to get rubbery when cold.
How to make a frittata at home?
Preparation: Heat up the oven to 350 degrees. Also, melt some butter in a cast-iron skillet.
Beat the eggs: Whiskthe eggs and add the different kinds of cheese. Put salt and pepper to taste.
Sauté: Cook the asparagus on the skillet by sautéing it with the mushrooms and tomatoes. Do not forget to season with some salt.
Combine: Stir in the egg mixture. Check if the sides are already set even when the top is still runny. Remove from heat.
Sprinkle: Put some more cheese and feta cheese and green onions on top.
Bake: Pop it in the oven for about 10 minutes until the top appears golden brown.
Serve: Garnish with green onions, cut into slices, and then, serve.
How to make a fluffy Asparagus Frittata?
Here are some key suggestions in order to make it fluffy:
Precook the vegetables before combining with the egg to soften them and to release excess moisture that can dampen the whole thing.
Beat the eggs vigorously to incorporate as much air as possible.
Add dairy! Without this, the result will be compact, not fluffy.
Frittata Variations:
You can mix and match these vegetables and meat with your favorite herbs and cheeses:
In a medium bowl, whisk eggs and add ½ cup shredded mozzarella cheese, ½ cup shredded cheddar cheese, and ½ cup grated parmesan cheese. Whisk to combine. Add salt and pepper. Set aside.
Melt butter in a 10-inch cast iron skillet over medium heat.
Add chopped asparagus and mushrooms, sprinkle with salt, and sauté until tender, about 5 minutes. Add tomatoes and saute for another 2 minutes.
Stir the egg mixture and add it to the skillet, folding gently to combine with the veggies. Cook until almost set.
Sprinkle remaining ½ cup mozzarella cheese and ½ cup cheddar cheese on top. Sprinkle the feta cheese on top and green onions.
Bake in the preheated oven until frittata is puffed and cheese begins to turn lightly golden in color, about 10 minutes.
Dairy, like milk or cream, is a crucial component of frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense.
Dairy, like milk or cream, is a crucial component of frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense.
Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy.
But unlike omelets, egg frittatas can serve a family fast. And unlike most egg recipes, a four-serving frittata cooks all at once without any flipping or fuss. Plus, since there's no crust (like quiches), it makes it a healthier breakfast option.
I keep a lower heat to try to keep the bottom from burning. I strongly suggest using a nonstick or well-seasoned cast iron pan (I LOVE this pan - crisps, frittatas, casseroles, the best)…or the whole thing can be baked in a well greased, oven-proof dish.
Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.
Frittatas are incredibly simple. For every six large eggs, you'll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options.
The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.
The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.
So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.
The frittata originates from the Mediterranean region, and a very similar dish with eggs, cheese, and vegetables was known in ancient Rome. All the efforts of tracing this dish to a particular Italian region defies attempts, as it is popular all over Italy.
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to 'fried'.
A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.
Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.
Freshly grated parmesan is a solid choice that always pairs well with eggs. Other good options include goat, feta, cheddar, mozzarella or Gruyere. Pairing two cheeses together is also a great choice. Dollops of goat cheese would be delicious on top of this spinach frittata.
One other advantage of a baked frittata is that it can be made ahead, and individual squares can be reheated in the microwave for an easy grab-and-go breakfast. With eight servings from the pan, you have breakfast for the whole week!
By getting more air in the mixture you're more likely to get that fluffy finish, so get stuck in and give them a good mix for 30 seconds until the top layer has a thick, frothy foam.
The main way to make cakes fluffy is to incorporate air. This can be done by beating the egg whites separately from the yolks and incorporating them carefully into the batter. Like that, you retain the air bubbles created while beating the egg whites and your cake is fluffier.
This is the key to making fluffy omelettes, just whisk the egg yolk and egg white separately. This helps in giving that perfect restaurant-like texture to the homemade omelettes. Also make sure you whisk the egg portions in a way that they turn frothy, this will add on the fluffiness of the omelettes.
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