Asparagus Frittata- aka “Spring Egg Puff” a simple, delicious vegetarian meal, perfect for brunch, lunch or dinner!
- 10 large Eggs
- 1/2 cup Flour (or use GF flour blend)
- 1 tsp kosher salt
- 1 tsp baking powder
- 2 cups ricotta or cottage cheese
- 1/4 cup melted butter
- 2 cups grated jack cheese, mozzarella, cheddar, gruyere or a mix (or sub part w/ goat cheese)
- 1 tablespoon fresh herbs- thyme, tarragon, basil, cilantro,
- 2 cups chopped asparagus- leave the asparagus tips for the top.
- Preheat oven to 350 F
- Whip eggs until light and lemon colored (or use a blender)
- In a small bowl, mix flour, salt and baking powder, and gradually whisk or blend this into the eggs, a little at a time, beating with each addition.
- Stir in ricotta or cottage cheese, melted butter, cheese and herbs.
- Grease a 9 x 13 baking dish or round equivalent. Pour in half of the egg mixture. Scatter the chopped asparagus (reserving the tips for the top) then pour the remaining egg mixture over top. Scatter asparagus tips over the top and place in the middle of the oven. See notes for additions.
- Bake until center puffs up and is no longer wobbly, 45 mins -1 ¼ hours, depending on the width of your baking dish. (Shallow glass baking dishes and cast-iron skillets cook the fastest. )
- Once puffed let rest 15 minutes before cutting.
- Leftovers can be stored up to 3-4 days and reheated (baked or microwave)
ADDITIONS: Feel free to add sautéed onion, shallots, garlic, leeks, sprinbk onions, spinach, mushrooms or peppers for added flavor. Or to just help clean out your fridge. 😉 Quick cooking veggies like asparagus and peas can be put in raw.
Mexican version: sauteed onion, garlic, peppers, corn and cilantro. Oregano instead of thyme. 🙂
- Serving Size:
- Calories: 346
- Sugar: 3.3 g
- Sodium: 618.5 mg
- Fat: 23.1 g
- Saturated Fat: 12.6 g
- Carbohydrates: 11.3 g
- Fiber: 1 g
- Protein: 23.5 g
- Cholesterol: 283.9 mg
Keywords: asparagus frittata, baked frittata, baked frittata with asparagus, egg puff,