Asparagus & Cheese Frittata

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Yield: 6 servings

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Frittatas are very versatile - tailor the cheese and vegetables to your family's taste.

Asparagus & Cheese Frittata

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 6 servings
Published: 01/18/2010

Ingredients

  • non-stick vegetable oil pan spray or 1 tablespoon oil or butter
  • 8 ounces fresh mushrooms, sliced
  • 1 cup chopped onion
  • 1 pound fresh asparagus, cleaned and cut into pieces
  • 8 large eggs
  • 1 tablespoon Pizza Seasoning or a mixture of basil, oregano, garlic, and salt
  • 1 cup shredded cheddar cheese
  • 1/2 cup feta cheese, crumbled

Directions

1) Preheat the oven to 400°F.

2) Heat an ovenproof skillet over medium-high heat. (Because frittata is finished in the oven or under a broiler, be sure your skillet is ovenproof.) When the oil is hot, add the mushrooms and onions and sauté until the onions are browned, and the mushrooms have given up most of their liquid.

3) Add the asparagus and sauté for just a few minutes, until it's becoming tender, but is still bright green. Remove from the heat and set aside.

4) Clean the pan, and grease it lightly.

5) Beat together the eggs, Pizza Seasoning, and 1 cup cheese.

6) Heat the greased skillet until hot. Pour in the egg mixture, add the sautéed vegetables and cook for several minutes, stirring from the edges and bottom of the pan.

7) When the mixture starts to thicken, sprinkle with the crumbled feta cheese; the frittata should be starting to set around the edges.

8) Place the pan in the oven, and bake for 12 to 15 minutes, until the eggs are set through, the cheese is lightly browned, and it's puffy. Remove from the oven, let rest for 5 minutes, then cut into wedges to serve. Garnish with chopped scallions, if desired.

Yield: 6 servings.

Reviews

1
  • star rating 06/02/2012
  • ejwojcik from KAF Community
  • I've been searching for the perfect recipe for a frittata - one actually worth making again, and this is it!! The whole family enjoyed it. I particularly liked the combination of feta cheese with asparagus, who knew it would be so good? A new family favourite, and I will be serving this frittata next time I host a brunch!
  • star rating 03/12/2012
  • Mary.B from KAF Community
  • This is a classic example of why I love KA recipes so much. I have made many quiches and frittata's before, but this was the first time my husband took one bite and said "Wow, this is GOOD"! The only small change I made was to put a little bit of sharp cheddar on top before baking, since I did not have feta on hand. It came out perfectly, we loved it. No wateriness from the vegetables, the eggs cooked just right - simple but perfect. I'll be making this often.
  • star rating 10/07/2011
  • alphill from KAF Community
  • Made it for the parents-in-laws and it received rave reviews. Simple and as per the recipe. I love the ability that you can adapt it as necessary with the ingredients you have on hand. Love KAF!!
  • 10/05/2011
  • carolm from KAF Community
  • What size pan?
    An eight or nine inch skillet should work fine. ~Amy
  • star rating 08/11/2010
  • mugd from KAF Community
  • Delicious! We made it for dinner last night, finished it off at breakfast this morning, and paired it with homemade potato bread (KAF recipe). In addition to asparagus and onion I added spinach and some home-grown zucchini, and also used pizza dough flavor in the place of pizza seasoning, which gave a wonderful flavor. Also, instead of using an oven-safe skillet (which I don't have), I baked the frittata at 375 for 35 minutes. Can't wait to make it again!
    Yum! You've brought leftovers to a whole new level! Irene @ KAF
  • star rating 06/02/2010
  • Ariana from Houston
  • Easy to make, taste delicious...even my kids eat it:) I think I added more eggs due to family size.
  • star rating 02/11/2010
  • Betsy from Douglas MA
  • Perfect - all of it. Exactly as written and done in a Lodge cast iron pan. Everyone in my family loved it. No meat, easy to prepare and present - came out beautifully and tasted so good! Served with a crusty sourdough bread and a cup of tea.
1
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