Frittatas are one of my favorite brunch foods. I love them for so many reasons. They are easy to assemble and are great to make in a pinch for dinner. Frittatas can be made with just about any of your favorite vegetables. Since it's spring, I'm using asparagus and pairing it together in a with shallots and a shredded Asiago cheese blend. This Asparagus and Shallot Frittata recipe differs slightly from the traditional method of making frittatas. I don't use any heavy cream, so it's a bit lighter. I think you'll love how amazing it turns out. You can serve it up warm or at room temperature (I've also been known to grab a piece cold). This recipe is perfect for your springtime gatherings and brunch table.
What is a Frittata
Frittatas are similar to a quiche but without the crust. Traditionally, frittatas are made with eggs, cream and cheese and baked in the oven. I make mine slightly different and have amazing results. My method does not use any heavy cream, and I substitute egg whites for some of the eggs. You get all the flavor, but with a little less fat and cholesterol.
As with any frittata, it's very important you don't overcook it. Otherwise, it will be spongy and dry. A perfectly cooked frittata has a custard like texture that is dreamy and delicious.
Frittata Making Tips
- Choose a vegetable. This is a great way to clean out your fridge. You can use whatever seasonal veggies you might have stocked up on.
- Use a good non stick skillet. Many people prefer using a cast iron skillet for making frittatas. I personally love my Calphalon non stick skillet because I love how it slides perfectly out of the pan. Size does matter. For this recipe the ideal size would be an 8 or 10" skillet.
- Add flavor by using your favorite herbs and alliums. Think chives, scallions, onions and shallots. They add a fresh burst of oniony flavor that goes so well with the vegetables and cheese. Herbs like basil, parsley, sage, and thyme add another dimension of fresh flavor.
- Experiment with different cheese fillings- I have used many different types of cheeses for my frittata recipes. Great choices are creamy goat, feta, cheddar, fontina, Asagio, Parmesan, or any combination of these. For this recipe I used a 3 cheese blend (which was a mix of Asagio, fontina and Parmesan).
How To Make Asparagus and Shallot Frittata
- Start by sautéing your vegetables in a 8-10" skillet on medium high heat in a bit of oil or butter. For this recipe, I sauté the shallots until translucent then add in the asparagus to cook until slightly softened.
- As the vegetables are cooking, gently whisk together the eggs and egg whites and season well with salt and pepper. Do not incorporate too much air into the eggs by whisking as this will cause the frittata to deflate once it's been cooked.
- Pour the egg mixture into the skillet and begin to push the eggs from the outer edges of the pan into the center (allowing the eggs to be gently shuffled around in the pan). This will add some fluff and volume to the frittata while helping it to cook faster. Do this for about a minute or two then sprinkle on the cheese.
- The skillet is transferred to a 400 ° F oven to bake for about 8-12 minutes (depending on your oven temperature calibration, times will vary). As it cooks it will begin to brown slightly and when done will not have any liquid pooling in the center. The frittata should have a custard-like texture to it so be careful not to overcook.
How To Serve Frittatas
If you are using a good non-stick pan, you can generally slide the frittata right out of the pan onto a dish. Sometimes, I will need to coax it out by sticking a dull knife or spatula under the edges and gently lifting up while sliding it out onto a plate to slice.
If you are looking for some suggestions on what to serve your frittata with, here are my faves:
- Baby red or yellow potatoes
- Fresh green salad
- Rustic whole grain bread
- Sliced tomatoes
- Leftover soup
If you enjoyed this recipe you may also like this Fontina and Broccoli Frittata recipe.
Asparagus and Shallot Frittata
Equipment
- non stick skillet or cast iron skillet
Ingredients
- 1 tablespoon extra virgin olive oil or butter
- 2 medium sized shallots chopped
- 1 bunch asparagus stalks hard ends discarded and remaining stalk cut into 2 inch pieces
- 8 large eggs
- 1 ½ cups egg whites
- handful fresh herbs recommend chives, basil, thyme or rosemary, chopped
- coarse salt
- freshly ground pepper
- ½ cup favorite cheese or cheese blend recommend shredded Asiago, Parmesan, goat or feta cheese
Instructions
- Preheat oven to 400℉
- In a large bowl, gently whisk together the eggs and egg whites and season with salt and pepper then set aside.
- In an 8-10" non-stick skillet or cast iron pan, heat oil or butter on medium high heat and add the shallots and sauté until translucent and softened about 2-3 minutes.
- Add the asparagus and sauté until softened about 3-5 minutes.
- Pour the egg mixture into the pan and gently toss the eggs and vegetables together. Lower the heat to medium. Then going around the pan with a spatula, begin to push the eggs from the outer edges of pan to the center, allowing the eggs to begin to cook slightly. Do this for about 1-2 minutes.
- Turn off heat and sprinkle cheese over top. Transfer skillet to oven and bake for about 8-12 minutes, keeping a close eye not to overcook. Cooking times will vary depending on your oven. Remove frittata as soon as you see there is no liquid pooling in the center and the frittata has a custard-like texture and is slightly brown on top.
- Allow to cool for 5 minutes before sliding onto a plate. Finish with additional cheese and herbs.Serve warm or room temperature.
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I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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