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
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 6-9
- Category: Entree
This beautiful baked asparagus frittata recipe is remarkably simple to make! Recipe yields one 9-inch square frittata, enough for 6 large or 9 smaller servings.
- 6 large eggs
- ⅓ cup milk
- ½ cup crumbled goat cheese
- heaping tablespoon finely chopped shallot
- 1 ½ 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
- 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).
- 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.
- 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.
- 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.
- 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.
- Recipe originally appeared on Chesapeake Taste’s Fresh Vegetarian column.