Baked Asparagus Frittata

baked asparagus frittata recipe for Chesapeake TASTE

Good afternoon! I’m excited to announce a new collaboration with Chesapeake TASTE Magazine. At the beginning of each month, I’ll post an original, seasonal recipe on my new online column, called Fresh Vegetarian. This month I chose to create a springtime take on my basic baked frittata recipe. It’s as delicious as it is beautiful, and deceptively simple to make, too.

Baked Asparagus Frittata
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
 
This beautiful baked asparagus frittata is remarkably simple to make!
Ingredients
  • 6 large eggs
  • ⅓ cup milk
  • ½ cup crumbled goat cheese
  • heaping tablespoon finely chopped shallot
  • 1½ teaspoons Dijon mustard
  • big pinch salt
  • handful of thin asparagus
  • drizzle olive oil
  • big squeeze fresh lemon juice
  • Pinch sea salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above).
  2. In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary, and carefully slide it onto the middle rack of the oven. Bake for 10 minutes.
  3. While the eggs are baking, rinse the asparagus and pat dry. Snap off the tough ends of the asparagus; they should be shorter than 9 inches in length. Toss the asparagus with a drizzle of olive oil, a big squeeze of lemon juice, salt and pepper, and set aside.
  4. After ten minutes have passed, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row. Return to the oven for another 15 minutes. The center should be springy to the touch when it’s done.
  5. Let the frittata rest for a few minutes, then slide a knife around the edges of the pan (paying special attention to the corners) and use both hands to lift the frittata out and onto a flat surface. Use a sharp chef’s knife to slice it in three columns, in between the strips of asparagus. Then use a gentle see-saw motion to slice down the middle, through the asparagus. Serve warm or at room temperature.
Notes

Comments

  1. says

    Kudos to you, Kate, on this new assignment! Well deserved! And this beautiful springtime frittata seems like the perfect way to kick it off. Congratulations!

  2. says

    Congrats on your new column Kate! I cooked my first frittata yesterday, and I may never cook a quiche again. :) The asparagus one looks gorgeous- mine was an improv pea, leek & chive with goat cheese. I’ve fallen in love with frittatas!

    • says

      Thanks, Jess! Your frittata sounds marvelous. I haven’t quite mastered the stovetop-to-oven frittata method but I’m working on it!

  3. says

    What a gorgeous frittata! Mine are always a jumble of vegetables but this has inspired me to make mine look pretty. Can’t wait to try it!

  4. julie says

    I commented on the recipe site, and I’ll comment here too — this was delicious! This is the perfect base recipe for any frittata combination. The egg/milk mixture was just the right proportions and it came out perfectly cooked after 25 minutes at 400, not dry like many of my previous frittata attempts. Great recipe — thank you!

    • says

      Thank you so much for taking the time to comment, Julie! I’m so pleased that you enjoyed the recipe. It’s so versatile and easy, definitely one of my go-to meals! Thanks again!

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