Asparagus and herb frittata

Asparagus and herb frittata

Based on 39 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

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

Ingredients

Servings2
200 g
green asparagus
4
eggs
1
scallions
g
parsley
g
chervil
g
chives
30 g
sun-dried tomatoes
25 ml
cream
10 g
Parmesan cheese
50 g
ricotta
salt
pepper
oil for frying
fresh chervil for serving
Maldon sea salt for serving
lemon for serving
MetricImperial

Utensils

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

Nutrition per serving

Cal302
Protein23 g
Fat20 g
Carb7 g
  • 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.
    • 1 scallions
    • g parsley
    • g chervil
    • g chives
    • 30 g sun-dried tomatoes
    • 200 g 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.
    • 4 eggs
    • 25 ml cream
    • 10 g 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.
    • 50 g 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!

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