Asparagus and Asiago Frittata

Asparagus and Asiago Frittatan is a gluten free and lacto ovo vegetarian recipe with 4 servings. One portion of this dish contains approximately 17g of protein, 19g of fat, and a total of 254 calories. For $1.79 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of heavy whipping cream, garlic clove, asiago cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. 13 people were impressed by this recipe. It works best as a main course, and is done in about 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is solid. If you like this recipe, take a look at these similar recipes: Kale & Asiago Frittata, Kale Asiago Skillet Frittata, and Asiago Kohlrabi Noodle Frittata with Corn, Bacon and Basil.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, combine the eggs, whipping cream, salt, pepper, and half the fresh thyme. Beat with a whisk until the eggs and cream are incorporated. In an ovenproof saut pan over medium heat, add the butter and olive oil. When the mixture is hot, add the asparagus pieces and cook for 3-4 minutes, stirring. Add the garlic and cook for about a minute. Spread the asparagus so it is evenly distributed across the bottom of the pan. Add the egg mixture to the pan and allow the eggs to cook without mixing them. Use a rubber spatula to run around the edges of the frittata as it cooks so the edges dont stick and burn. After 1-2 minutes, add the cheese evenly to the egg mixture. When the outer edges of the frittata have set but the center is still slightly runny, arrange the cherry tomatoes and asparagus spears on the top of the frittata, sprinkle the remaining thyme over the top, then remove the pan from the heat and place it in an oven set to broil. The broiler will allow the top portion of the egg mixture to set and cook thoroughly. Keep a close watch so the frittata doesnt burn. After a few minutes, when the eggs have set completely and begin to turn golden, carefully remove the pan from the oven. Use a rubber spatula to run around the edges and underside of the frittata, and slide it onto a round serving plate. Slice and serve warm or at room temperature.

 

Step by step:

1. In a large bowl, combine the eggs, whipping cream, salt, pepper, and half the fresh thyme. Beat with a whisk until the eggs and cream are incorporated.

2. In an ovenproof saut pan over medium heat, add the butter and olive oil. When the mixture is hot, add the asparagus pieces and cook for 3-4 minutes, stirring.

3. Add the garlic and cook for about a minute.

4. Spread the asparagus so it is evenly distributed across the bottom of the pan.

5. Add the egg mixture to the pan and allow the eggs to cook without mixing them. Use a rubber spatula to run around the edges of the frittata as it cooks so the edges dont stick and burn. After 1-2 minutes, add the cheese evenly to the egg mixture.

6. When the outer edges of the frittata have set but the center is still slightly runny, arrange the cherry tomatoes and asparagus spears on the top of the frittata, sprinkle the remaining thyme over the top, then remove the pan from the heat and place it in an oven set to broil.

7. The broiler will allow the top portion of the egg mixture to set and cook thoroughly. Keep a close watch so the frittata doesnt burn.

8. After a few minutes, when the eggs have set completely and begin to turn golden, carefully remove the pan from the oven.

9. Use a rubber spatula to run around the edges and underside of the frittata, and slide it onto a round serving plate.

10. Slice and serve warm or at room temperature.

Nutrition Information:

covered percent of daily need