Best 2 Roasted Asparagus Frittata Recipes

Indulge in a culinary journey with our exquisite Roasted Asparagus Frittata, a symphony of flavors that will tantalize your taste buds. This delectable dish, hailing from the vibrant culinary landscape of Italy, showcases the perfect harmony between tender asparagus, savory cheese, and fluffy eggs.

With three distinct variations, this recipe caters to every palate. The Classic Roasted Asparagus Frittata embodies simplicity at its finest, allowing the natural flavors of asparagus and cheese to shine through. For those seeking a touch of indulgence, the Parmesan Crusted Roasted Asparagus Frittata beckons with a golden-brown Parmesan crust that adds a nutty richness to each bite. And for a vegetarian delight, the Roasted Asparagus and Goat Cheese Frittata offers a delightful interplay of tangy goat cheese and vibrant asparagus, creating a symphony of textures and flavors.

Each variation promises a unique taste experience, sure to leave you craving for more. So embark on this culinary adventure, gather your ingredients, and let your taste buds savor the magic of Roasted Asparagus Frittatas.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED ASPARAGUS AND LEEK FRITTATA

Roasted Asparagus and Leek Frittata image

Provided by Ron Silver

Categories Egg Breakfast Brunch Bake Mother's Day Asparagus Leek Spring Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 9

Ingredients

1 bunch asparagus, trimmed of tough bottom stems
1/4 cup olive oil
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon sliced garlic
2 leeks (white and pale green parts), trimmed, halved, and washed very well
1 red onion, cut into 1/2-inch dice
6 extra-large eggs
1/4 cup heavy cream

Steps:

1. Preheat the oven to 450°F.
2. Toss the asparagus with 1 tablespoon of the olive oil, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large mixing bowl. Stir in the garlic. Spread out the asparagus on a baking sheet.
3. In the same mixing bowl, toss the leeks with 2 tablespoons of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Spread out the leeks on a separate baking sheet.
4. Put both baking sheets in the oven and roast the asparagus and leeks for 5 minutes. Remove the vegetables from the oven, turn once, and return to the oven for another 5 minutes, or until nicely browned. Remove from the oven and let cool for 5 minutes on the baking sheets.
5. Reduce the oven temperature to 350°F.
6. Chop the asparagus and leeks into 1-inch pieces.
7. Heat the remaining 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the asparagus, leeks, and red onion and cook for 2 minutes.
8. Using a whisk or a fork, beat the eggs and cream with the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper in a bowl until frothy. Pour the egg mixture over the asparagus and leeks.
9. Bake the frittata for 10 to 12 minutes, or until it is nicely set but not overly firm. Allow the frittata to stand for 5 minutes. Cut into wedges and serve.

ROASTED ASPARAGUS FRITTATA

Roasted Asparagus Frittata image

Asparagus begs to be roasted; this recipe was developed after roasting a couple pounds and using them in a bunch of different dishes over a few days. This was the favorite, and frankly, the uber-favorite was this in a sandwich. More spring recipes.

Provided by Mark Bittman

Categories for two, quick, roasts, vegetables, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 6

Ingredients

8 to 12 medium to fat asparagus spears, trimmed
Olive oil
Salt and black pepper
4 eggs
1/4 to 1/2 cup chervil, roughly chopped, or parsley
1/2 cup finely grated Parmesan, optional

Steps:

Heat oven to 450 degrees. Spread asparagus on a baking sheet and toss with olive oil, salt and pepper. Roast, shaking the pan occasionally, until the asparagus is lightly charred and tender, about 12 minutes. (You can let the asparagus sit at room temperature for hours, or refrigerate overnight.)
Beat the eggs with salt, pepper, half the chervil (and half the cheese, if you like). Cut the asparagus into 2-inch lengths and arrange in a single layer in a 10-inch nonstick skillet. Drizzle with more olive oil and set over medium heat.
Pour the egg mixture over the asparagus. Use a spatula if necessary to make a round frittata. Cook until nearly set, tilting the pan and lifting the edge of the set egg to let the liquid egg flow underneath, about 4 minutes.
When the top is almost dry, flip the frittata onto a plate, then slide it back into the pan. Let cook for just a few seconds, then flip out onto a plate. Alternatively, use an ovenproof pan and put it in the oven or under the broiler for a few minutes.
Sprinkle with the remaining chervil (and cheese if you are using it) and serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 271 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Choose the right asparagus. Look for asparagus spears that are bright green and have tight, closed tips. Avoid spears that are limp or have woody ends.
Roast the asparagus before adding it to the frittata. This will help to bring out its sweetness and flavor.
Use a good quality cheese. A sharp cheddar or Gruyère cheese will add a lot of flavor to the frittata.
Don't overcook the frittata. It should be cooked through, but still slightly soft and set in the center.
Serve the frittata warm or at room temperature. It's also delicious the next day.

Conclusion:

Roasted Asparagus Frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and healthy meal, give this frittata a try.