Recipe of the Month: Asparagus Frittata


The best way to celebrate National Egg Month and National Asparagus Month at the same time is with an asparagus frittata! Enjoy this delicious recipe via Simply Recipes

Ingredients

  • 2 tablespoons Butter, Unsalted
  • 1/2 cup Shallots, Sliced
  • 1/2 teaspoon Salt
  • 1 pound Asparagus Spears, Thin (tough ends snapped off, spears cut diagonally into 1-inch lengths)
  • 6 Eggs, Large
  • 3/4 cup Ricotta Cheese (or cottage cheese)
  • 1 tablespoon Chives, Minced, Fresh
  • 1/4 teaspoon Tarragon, Dried
  • 1 cup Gruyere or Swiss Cheese, Shredded

Heat butter into a 10-inch oven-proof frying pan over medium heat. Add shallots and cook about 3 minutes, stirring occasionally until they soften and turn translucent. Add asparagus and cook for an additional 3 minutes.

Beat the eggs and ricotta cheese together; stir in the chives and tarragon. Pour the egg mixture into the pan and cook until almost set but still runny on top, about 4 to 5 minutes. While cooking, pre-heat oven broiler.

Sprinkle Gruyere cheese over the eggs. Put in oven to broil until cheese is melted and browned and the center is set, about 6 to 8 minutes. Remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges. Caution: Pan handle will be hot.

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