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 👌

Preparation

15 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
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 cheese
salt
pepper
vegetable oil (for frying)
lemon (for serving)
flaky sea salt (for decorating)
chervil (for decorating)
MetricImperial

Utensils

cutting board, knife, oven, frying pan, bowl, fine grater

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Nutrition per serving

Cal302
Fat20 g
Protein23 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.
    • vegetable oil (for frying)
    • oven
    • frying pan

    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
    • bowl
    • fine grater

    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 cheese

    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!
    • chervil (for decorating)
    • flaky sea salt (for decorating)
    • lemon (for serving)

    Remove pan from oven. Garnish with chervil, Maldon sea salt, and serve with lemon wedges. Enjoy!

  • Enjoy your meal!

    Asparagus and herb frittata

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