Asparagus Frittata

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A frittata is the Italian version of the French omelet. There are, however, a few differences between an omelet and a frittata. Unlike an omelet, a frittata is cooked slowly over low heat. While an omelet usually contains filling ingredients added after the eggs have cooked, the ingredients in a frittata are blended into the eggs before the eggs are added to the saute pan. Finally, an omelet is served folded, but a frittata is left “in the round” and served unfolded.

However, just like an omelet, a frittata is quick and simple to prepare. You can make a frittata with some of the same ingredients you might add to an omelet. When paired with a fresh garden salad and a loaf of crusty Italian bread, a frittata can be the main course of a meal.

This recipe calls for the frittata to be finished in the oven, so be sure the pan that you use has an ovenproof handle. A medium skillet will prevent the egg mixture from spreading too thin while it’s cooking on top of the stove. After cooking, a frittata should be firm to the touch, but it shouldn’t be dry or hard to the touch. You can serve a frittata either warm or at room temperature.

Asparagus Frittata

Serves 6


  • Coarse salt
  • 8 thin asparagus spears, tough ends removed
  • Freshly ground black pepper
  • 8 large eggs
  • 1 small bunch fresh flat-leaf parsley, leaves removed and finely chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil


Preheat oven to 450 degrees. Bring a large pot of water to a boil.
Add a pinch of salt and the asparagus to the pot. Blanch the asparagus until the spears turn bright green and become tender to the touch, about 3 to 4 minutes. Drain the asparagus spears and set them aside. Season to taste with salt and pepper.

Break the eggs into a medium mixing bowl and lightly beat with a whisk. Season with salt and pepper. Add half of the chopped parsley to the eggs. Add 1 tablespoon Parmesan cheese and stir gently to combine.

Heat 1 tablespoon olive oil in each of two 10-inch ovenproof nonstick skillets over medium heat. Swirl the skillets to evenly coat the bottoms with oil. Divide the egg mixture evenly between the two pans and reduce the heat to low. Cook the eggs until they begin to set but are still slightly runny about 2 to 3 minutes. While cooking, loosen the eggs at the sides with a rubber spatula.
Add four asparagus spears to the top of each frittata. Divide the remaining Parmesan cheese between the two pans and sprinkle over the eggs. Transfer the pans to the oven and bake the frittatas just until they are set about 1 minute.

Using a rubber spatula, loosen the frittatas from the pans and transfer them to warm serving dishes. Garnish with the remaining chopped parsley. Cut into wedges and serve.

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