Asparagus Frittata
The asparagus frittata is a celebration of simplicity and elegance, bringing together the delicate, earthy flavor of fresh asparagus with rich, creamy eggs, perfectly cooked. Rooted in Italian culinary tradition, this dish transforms humble ingredients into something deeply satisfying, with a vibrant splash of color from the asparagus. Its ability to be prepared a day ahead makes it a practical choice for entertaining, though there’s nothing quite like enjoying it fresh from the pan when the edges are still crisp and the aroma fills the kitchen.
Asparagus Frittata
Serves 4-6
Prep time: 10 minutes
Cook time: 35 minutes
2 tablespoons (30 milliliters) butter
1/3 cup (78 grams) yellow onion, finely chopped
12 ounces (340 grams) fresh asparagus, 15-16 spears, ends snapped, cut into 1-inch pieces
10 cherry tomatoes, quartered
6 eggs, large or extra-large
1 tablespoon (15 milliliters) heavy cream
2 ounces (57 grams) goat cheese, crumbled
1/4 cup (28 grams) Pecorino, finely grated
1 cup (118 grams) Gruyère cheese, grated and divided
1 teaspoon (5 milliliters) Italian parsley, minced
1 teaspoon (5 milliliters) chives, minced
salt and pepper
Directions
Preheat oven to 400°F (205°C). Melt butter in a 10-inch (25 centimeters) cast-iron skillet over medium heat. Add onions and reduce the heat to gently sauté until tender, about 5 minutes. Add asparagus, tomatoes, and a pinch of salt and pepper. Sauté until tender, 5-8 minutes, increasing heat if necessary to evaporate the liquid. Stir with a flat wooden spoon to prevent sticking or browning.
Beat eggs with a fork in a small bowl with a good pinch of salt and pepper. Mix in goat cheese, Pecorino, and half of the Gruyère. Whisk with a fork and pour into skillet. Do not stir. Adjust the heat so the eggs cook gently and the bottom doesn't brown. Sprinkle with parsley and chives on top. When the outer edges set and the eggs bubble in the middle, add the remaining Gruyère and place skillet on middle rack of oven. Bake until center is firm, about 10-12 minutes.
Remove from heat and run a knife around the edge of the skillet. Let sit for 5 minutes, then place a plate over the skillet and carefully flip it so the eggs slide out. Hold a second plate over the frittata and flip again to reveal the nicely puffed top. Cool as desired and serve whole or plate.
About Molesini Wine Club
I created this recipe for the Molesini Wine Club to include in virtual tasting notes. Based in Cortona, Tuscany, the Molesini Wine Club features Italian wines that are usually unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers across Italy to ensure they acquire the best labels from small producers making exceptional boutique wines. Join them as they guide you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, select a tier that best suits their palate, and gain exclusive access to Italy’s most stunning wines. As a member of the Molesini Wine Club, you become part of the Molesini family, and we invite you to join us in this experience. For more information, please visit the Molesini Wine Club website.
