Spring is my favorite time of year! There are so many things that I love about this season. Sundresses, birds chirping, bright green grass, and of course asparagus. Asparagus that can be made into a tasty asparagus frittata! So delicious! Did you know that May is National Asparagus Month? Go grab a bunch and get cooking!
I actually hated asparagus as a kid. That’s probably because It is abundant at my parents’ house and we ate it all the time growing up. Like every night. Dinner was usually something on the grill, asparagus and spinach salad. I also detested spinach salad for many years. It really wasn’t until about five or six years ago that I started to love vegetables as much as I do. I would turn my nose up at tomatoes or raw mushrooms and now I basically eat them by the pint! That has been a really beneficial part of growing up, especially as a vegetarian, because it was difficult to eat the right way when I was so picky! I’m glad that stage is behind me, but I still gag if I get a mouthful of mustard and can not stomach a green olive. Ick.
This asparagus fritatta is a wonderful breakfast or brunch meal, but I’d be lying if I said I don’t make it for dinner too! Light and fluffy eggs, a touch of salty parmesan and wonderfully tender asparagus. I used a feta asparagus frittata recipe from Taste of Home as a starting point. I used parmesan instead of feta and decreased the eggs so it would more easily feed two. I served it with a fruit salad and we still had some leftovers! If you add some chopped ham, or serve with a breakfast meat, I really think you could make this serve up to four!
- 5 eggs
- 11-12 asparagus spears
- 2 Tbsp onion, minced or finely chopped
- 1 T olive oil
- 2 Tbsp cream
- 1/4 cup shredded parmesan
- 2 T grated parmesan
- pinch of salt and pepper
- Preheat oven to 350. Cut the woody ends from asparagus spears and discard.
- In a bowl, whisk eggs, cream, salt and pepper, grated parmesan, and all but a handful of shredded parmesan and set aside.
- Add asparagus and a small amount of water to a large skillet a cook over over medium heat until crisp-tender.
- Drain water from pan and remove stalks. Cut each spear to half the length of the pan you intend to bake the fritatta in. Leave the end with the tip whole, but finely dice the ends.
- Add diced asparagus, onions, and oil to skillet. Cook over medium heat for several minutes, until onions are fragrant.
- Add egg mixture and and cook 3-5 minutes, until nearly set. Arrange remaining stalks on top of eggs and sprinkle with remaining parmesan cheese.
- Bake for 7-8 minutes, until completely set.