This asparagus frittata has a creamy, custardy texture, is absolutely delicious and beautiful to look at as well! A great recipe to use up left-over asparagus! So versatile, you can use numerous ingredients!
- 6 jumbo eggs, beaten
- 2 Tbsp. heavy cream
- 2 cups fresh asparagus, tough ends snapped off, then cut diagonally into 1/2″ pieces
- 1 cup Fontina cheese, grated
- 1/3 cup Parmiggiano or Pecorina cheese, finely grated
- 1 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 1/4 cup diced onion
- garlic clove, minced
- salt and pepper to taste
- Pre-heat oven to 350 F degrees.
- Whisk eggs, cream, 1/2 tsp salt, and pepper together in a medium bowl. Set aside.
- Melt butter in a medium-size, non-stick skillet on a medium heat stove burner.
- Add diced onions and minced garlic; saute’ for about 2 minutes.
- Add asparagus and cook for about 3 minutes.
- Pour the egg mixture over the asparagus, onions and garlic and cook for another 3 – 4 minutes.
- Add the grated cheeses.
- Reduce heat to low-medium heat and continue to cook for about 8 – 10 minutes or until the frittata is almost set. The edges should be pulling away from the sides of the skillet and yet still runny in the center.
- Place in the oven and bake until golden and fluffy, about 10 minutes. Turn on the broiler to get an extra golden-brown color, but you have to stay by the oven and keep a good eye on the frittata while it is broiling. It would burn very easily. If necessary, place aluminum foil around the edges to prevent burning.
- When completely golden brown, turn off the oven and allow the frittata to set, for another 5 minutes.
- Serve by sliding onto a dinner-size plate. Cut into pie-like slices.