Asparagus and herb frittata

Based on 16 ratings
Julie

Julie

Editor-in-Chief

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

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

Nutrition per serving

Cal
302
Protein
23 g
Fat
20 g
Carb
7 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.
    • scallions
    • 5 g parsley
    • 5 g chervil
    • 5 g chives
    • 60 g sun-dried tomatoes
    • 400 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.
    • eggs
    • 50 ml cream
    • 20 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.
    • 100 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!