EyeSwoon

the bite: Asparagus Frittata

Frittata Half Bleed
Ode’ to Spring

 

It’s hard to imagine any season we look forward to more.  After the brutal winter freeze we all walk with a little pep in our step – our hearts a bit lighter and the joy of days spent outdoors coupled with the appearance of little buds sprouting causes the corners of our mouths to sprout upward too!

Bright spring veggies begin to appear at the markets and the very first to welcome us is abundant asparagus. These green stalks pack a punch of flavor and mingle perfectly with eggs in a frittata.  I swoon myself a frittata for Sunday brunch at home with friends – they translate beautifully for larger groups.  I also enjoy this dish as a last minute din din.

 

 

 

 

 

photo credit | Chloe Crespi

Frittata Full Bleed
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Mini Asparagus & Herb Spring Frittata

Eyeswoon

  • Ingredients

    • Serves: 2

      • 1 tablespoon olive oil
      • 1/2 shallot diced
      • 1 zucchini sliced in disks then each disk cut into quads
      • 4-6 asparagus stems cut into 1″ pieces
      • 1/4 cup fresh ricotta cheese
      • 4 large eggs
      • 3-4 sprigs of fresh parsley
      • 2-3 sprigs of fresh thyme
        Salt & pepper

      * YOU CAN EASILY DOUBLE THE RECIPE FOR 4 PEOPLE, USING A 10″ SKILLET AND 8 EGGS

  • The Prep

      1. Preheat oven to 400˚.
      2. Sautée shallots & vegetables, heat 1 tablespoon olive oil in an 6-8″ cast iron (or other oven-safe) skillet over medium-low and cook vegetables.
      3. Whisk together eggs, salt, and pepper. Pour eggs into skillet with vegetables and cook for approx 4-5 minutes until bottom is set. Sprinkle a few dollops of ricotta cheese. Transfer to the oven and bake for another 8-10 minutes until puffed up, doesn’t jiggle, and is slightly browning. Remove and let cool slightly.  Chop some fresh herbs atop before serving.

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