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Italian asparagus frittata recipe

Italian asparagus frittata recipe

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  • Recipes
  • Dish type
  • Breakfast
  • Brunch

A delicious recipe for asparagus when it's in season. It is rarely baked in the oven.

3 people made this

IngredientsServes: 4

  • 2 tablespoons extra virgin olive oil
  • 1/2 shallot, finely chopped
  • 450g asparagus, trimmed and sliced into 2cm pieces.
  • 5 eggs
  • 50g freshly grated Parmesan cheese
  • Pinch of salt and freshly grated black pepper

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Heat olive oil in frying pan over medium heat. Stir in shallot and cook for 2 minutes. Add the chopped asparagus and continue to cook for 10 minutes, or until it has softened.
  2. Beat the eggs; add grated Parmesan, salt and pepper. Add egg mixture to the pan; cook for 10 minutes, covered with a lid.
  3. Flip the frittata with the aid of the lid; cook until the other side is done, about 5 minutes.
  4. Transfer to a plate and serve.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This was just okay for us. It was very bland. Maybe some bacon or sausage would have livened it up but as written I would probably not make it again. Sorry-12 Sep 2012

A frittata is the ideal recipe for those moments when you’re not sure what to make for breakfast or brunch – or perhaps you don't have time, but you still want to whip something up that’s delicious and healthy. Two to three eggs a week is the ideal amount for a balanced diet, and if you don't like them boiled or fried, an Italian-style omelet is a great way to eat them.

Let's start with the basics: How do you make a frittata?

Just beat the eggs with a pinch of salt and pepper, some grated parmesan cheese (Parmigiano Reggiano or Grana Padano) and a little milk (optional).

Warning: Whisk the eggs, but don't whip!

You can add fresh herbs, too – usually chopped parsley for some consistency with a spoonful of ricotta cheese. And you can make this recipe for an Italian omelet on the stove or in the oven.

What is a frittata?

A frittata is a kind of fried egg dish with different fillings. Fritatta derives from &ldquofriggere&rdquo meaning fried and according to Wikipedia, has historically meant anything from a fried egg to a deep Spanish-style tortilla as long as it was cooked in a skillet.

Outside of Italy, it used to be seen as just another name for an omelette, but more recently, it has been generally recognized as a particular style with a few distinctions.

Crispy Asparagus Frittata

This Crispy Asparagus Frittata is a recipe prepared with only two ingredients, fresh eggs and seasonal asparagus! It will amaze you with its simplicity and naturalness.

This post may contain affiliate links, which means that as an Amazon Associate I receive a profit from eligible purchases. There is no additional cost to you. Please read my disclosure for more info.

Today’s recipe is an adaptation of the original by the famous Italian chef “Giorgione”.

Giorgione may not be known abroad but in Italy, he is a highly appreciated rustic chef. It has its own TV-cooking show “Giorgione Orto e Cucina” and two restaurants in Umbria Alla Via di Mezzo e Villa Selva Country House. If you take a trip to the Montefalco area you should not miss them! His cuisine is a paradise for rural and countryside cuisine in central Italy). Take care to book well in advance, ’cause the waitlist especially in spring and summer is months !!

Make it using just Frittata nonstick pan ! Fast and easy, it’s perfect for a quick dinner or lunch or to fill a gorgeous sandwich.

Essential Tips to make a great Frittata

To make the perfect Italian Crispy Asparagus Frittata is essential to buy fresh green asparagus, the thinnest you find on the market. This is because the peculiarity of this recipe is that the asparagus, once cleaned, are simply sautéed for a few minutes in a pan with hot oil and a clove of “dressed” garlic.

As for the eggs, since in this Crispy Asparagus Frittata, that will be the absolute protagonists, I opt to use organic daily eggs, those with a yellow paste so your frittata will have a nice bright color.

Moreover, unlike other typical Italian Frittatas, the main feature of this one is the crunchiness. For this reason, I suggest you use a very large pan so that your frittata will be thin and crispy.

What Dressed Garlic means ?

I need to spend a few words about this use for the garlic, which is one of the musts of Giorgione’s cuisine.

Dressed Garlic (in Italian “Aglio Vestito o Incamiciato“) indicates the use of garlic still wrapped in its film.

Further, unpeeled garlic (aka ‘ dressed garlic ‘) is more digestible than the one deprived of the film. In this way, the aroma passes to the cooking fats without weighing them down. The resulting aroma is rounder and fuller, but much less pungent at the same time.

Asparagus & Italian Vegetable Frittata Recipe

Eggs are back. I have three recipes this week that include eggs in them and they’re all spectacular. This first one is a frittata that uses an entire dozen and the next two are a breakfast that will make your mouth water and a scrambled egg salad that I hope will satisfy. I’m excited to get to all three.

The Recipe

Frittatas are one of my favorite things to make because they are so simple and straightforward to pull off. I use my big 12-inch cast iron skillet for every frittata I prepare because it holds so much. I figure that if I’m going to go through the trouble of cooking something, I may as well cook a lot of it. This one frittata will give us dinner for three nights. Now that’s what I’m talking about!

Today’s frittata takes advantage of some onion, garlic, red bell pepper and yellow squash. For kicks, I tossed some fresh asparagus on top, which added a bit of flair, if I don’t say so myself. As for the eggs, I added fresh basil and dried oregano for flavor. On top of everything, of course, I sprinkled some grated Parmesan cheese. What would a frittata be without Parmesan?


4 Tablespoons Extra-Virgin Olive Oil
1 Large Sweet Onion, Diced
3 Teaspoons Garlic, Minced
2 Medium Sized Yellow Squash, Diced
2 Red Bell Peppers, Diced
12 Large Eggs
4 Tablespoons Fresh Basil, Chopped
1 Tablespoon Dried Oregano
1/2 Cup Half-and-Half
1/2 Cup Parmesan Cheese, Grated
Approx. 20 Thin Fresh Asparagus, Ends Trimmed
Ground Black Pepper

Step-by-Step Instructions

I’d like to thank Ellen Brown for her resource called The New Cast Iron Cookbook. I used this cookbook for my previous recipe and I experienced just as good of luck with this one as I did with the last. Thanks Ellen!

Pre-Heat Oven

Arrange the racks so one is in the center position and then pre-heat the oven to 450 degrees.

Soften the Onion, Red Bell Pepper & Yellow Squash

Warm a large skillet over medium-high heat and add the olive oil to it. When the pan is to temperature, add the onion as well. Cook, stirring occasionally for about five minutes or until the onion begins to soften.

After that, add the red bell pepper, yellow squash, garlic, 1/4 teaspoon of salt and 1/4 teaspoon of pepper and continue cooking for another eight minutes or until all the vegetables are somewhat softened and the liquid at the bottom of the pan has evaporated.

Mix the Eggs

In a large bowl, combine the eggs, basil, oregano, half-and-half, another 1/4 teaspoon of salt and another 1/4 teaspoon of pepper and whisk well.

Fill the Skillet

Remove the skillet from the heat and pour in the egg mixture and stir it around so it mixes well with the vegetables. Then, sprinkle the Parmesan cheese over the eggs and finally, toss the asparagus across the top of everything. This is what things should look like.

Place the skillet in the oven for 15 minutes to let the eggs cook through. If you would like a hint of golden brown on the top, you might want to turn your broiler on afterwards and place the skillet on the top rack for a minute or so. That’s what I did to get the brown in these photos. Be careful though, things being so close to the broiler have a tendency to burn quickly. Keep your eye on the color.

Plate & Serve

After pulling the skillet out of the oven, allow it to cool for about ten minutes. Then, cut the frittata into eight pieces and plate each piece. Serve and enjoy!

The Final Vegetable Frittata

I really enjoyed this frittata. It’s tasty and filling just the way it should be. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!


For the roasted summer vegetables:

Preheat the oven to 400 F.

Scatter the tomatoes, zucchini and squash evenly onto 2 half sheet pans.

Drizzle 1/4 cup of the olive oil over the vegetables on each sheet pan, season generously with salt and pepper and toss to coat.

Roast until fork-tender, tossing halfway through, about 18 minutes.

For the frittata:

Preheat the oven to 375 F.

In a large bowl, whisk together the eggs and cream. Add the pecorino and salt and season with pepper, to taste. Whisk well to combine set aside.

Scatter the leftover roasted summer vegetables, arugula and cheese blend evenly over the bottom of a seasoned 8-inch cast-iron skillet. Pour the egg mixture over the vegetables and arugula.

Using a spatula, make sure all the inclusions are submerged in the egg.

Bake until set, about 30 minutes. Cool for at least 5 minutes before serving.


Italian Frittata originates from the times of the Roman Empire. The Ancient Romans used to prepare Frittatas filled with various ingredients like asparagus, lettuce, rose petals, or elder-flowers. There was also a sweet variation with honey and milk!

Italian Frittata has been a popular dish in the Middle Ages too. In the 15th Century, the famous chef and culinary writer Martino of Como mentioned the Frittata, filled with various herbs, in his most famous cookbook, "The Art of Cooking: The First Modern Cookery Book".

"Who can't cook a Frittata?" is wondering another popular culinary expert, Peregrino Artusi, in his book "Science in the Kitchen and the Art of Eating Well" (1891). The Emilian writer emphasizes the brilliance of the Frittata recipe: so simple to make and so Delicious!


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Asparagus Frittata

  • Quick Glance
  • Quick Glance
  • 40 M
  • 45 M
  • Serves 2 to 4

Ingredients US Metric

  • 4 to 7 ounces trimmed green asparagus
  • 3/4 pound peeled waxy potatoes, very thinly sliced (about 1/8- to 1/4-inch | 3- to 6-mm thick), preferably using a mandoline
  • Olive oil
  • 1 medium (6 oz) onion, cut in half and thinly sliced
  • 4 large eggs
  • Fine sea salt
  • Pinch of nutmeg, preferably freshly grated
  • Freshly ground black pepper
  • 2 ounces aromatic mountain cheese that melts well, such as Gruyère, Comté, or Appenzeller, coarsely grated
  • 1 to 2 tablespoons fresh tarragon leaves


Set the oven to broil (quicker method) or preheat to 500°F (260°C).

Bring a large pot of salted water to a boil and blanch the asparagus until just al dente, 45 to 90 seconds, depending on the thickness of the stalks. Drain, rinse quickly with cold water, and pat dry.

Spread the potatoes in a single layer between 2 layers of paper towels and pat them dry.

In a heavy, ovenproof 10-inch (25 cm) skillet over medium heat, warm a splash of olive oil (about 1 tablespoon), add the onions, and cook until golden and soft, stirring occasionally, about 5 minutes. Move to a small bowl or plate.

Add another generous splash of olive oil (1 1/2 to 2 tablespoons) to the skillet. Layer the potatoes in the skillet, spreading them in 1 to 2 even layers.

Cover the skillet and cook the potatoes over medium heat until golden, about 12 minutes, reducing the heat if the potatoes brown too quickly. Remove from the heat.

Using a thin metal spatula, loosen the potatoes from the sides and bottom of the skillet. Cover with a large dinner plate or rimless baking sheet, and then carefully and quickly flip the skillet over. Keep the potatoes on the plate or baking sheet while you add 1 tablespoon of olive oil to the skillet. Slide the potatoes back into the skillet and return it to medium heat. (*If all this sounds a bit too dramatic, you can also use a spatula to simply lift sections of the potatoes right in the skillet, drizzling a little olive oil into the pan before each flip.)

Spread the onions on top of the potatoes, cover, and cook for 2 minutes.

Meanwhile, whisk the eggs with 1 teaspoon salt, nutmeg, and pepper. Pour the eggs over the onions and potatoes, cover the skillet, and cook for 2 minutes.

Arrange the asparagus on top of the eggs, cover, and cook until the egg is just set, 2 to 4 minutes.

Sprinkle with the cheese and slide the uncovered skillet under the broiler, or bake at 500°F (260°C) until the cheese melts, 1 to 3 minutes.

Sprinkle with tarragon, season to taste with salt and pepper, and serve immediately.

Recipe Testers' Reviews

Frittatas are a weeknight problem solver. They're quick and easy, filled with anything green and fresh from the garden, and any bits of spare soft cheese. This asparagus frittata totally hits the mark. Savory potatoes, topped with nutmeg dusted eggs, al dente asparagus and a sprinkle of soft cheese. It should feed 4 people, but it's so good, it may only serve 2.

This asparagus frittata was challenging on a number of fronts but in the end, it was worth it because the flavors were awesome. Another dish that didn't last very long, which is always a good sign.

The recipe calls for cooking the potatoes for 12 minutes (or until golden) on medium and that if the potatoes start to brown too quickly, to lower the heat. I lowered the heat anyway because my stove runs hot but I found it awfully difficult to check the bottom of the potatoes. I'm not quite sure what "until golden" means here unless it's the bottom, but again, that was hard to tell.

The rest of the recipe went swimmingly and everyone loved it, so no harm, no foul. The tarragon on top before serving was a genius move, as well.

I have tried frittatas on a few occasions and haven't had much luck with them—until I tried this one. The thinly sliced potatoes are what make the difference, I think they cook quickly and evenly so there isn't much chance of raw bits in the finished product.

Separately cooking all 3 vegetable components may seem like a lot of unnecessary work but I honestly believe that this is what made the dish a success for me. I was fairly conservative with the nutmeg but next time I would add a little more—maybe an eighth of a teaspoon instead of a trepidatious "pinch". The tarragon, however, came through and added a distinct flavor.

I used a Gruyère that was devastatingly good on its own and even better melted all over top. This was the most successful frittata that I've made to date and will be my preferred one from now on. It was divine.

This asparagus frittata was a pretty great dinner. There are quite a few steps that need to be done to bring it together, so I wouldn't describe it as quick and easy. But it certainly is simple and straightforward. I loved all of the components. And it didn't take long to make. The whole thing came together in 45 minutes.

We had it as dinner for two. I'd be tempted to make it again to serve for brunch guests with a salad. I would have preferred if the potatoes, and asparagus had been seasoned along the way. I've never had nutmeg in eggs before, and was very pleasantly surprised by its contribution to the flavor.

This asparagus frittata was a great success, but then what could possibly go wrong with a frittata with beautiful asparagus, potatoes, and cheese? Tender, fragrant, and delicious, it made a wonderful summertime dinner with a melon and feta salad on the side.

The recipe did require a bit of improvisation with a couple of steps (read on). I wasn't able to flip the potatoes as instructed, as they didn't form one solid crust in the skillet—plus, there were many loose slices as over half of the area had 2 layers of potatoes. Flipping them in sections using a metal spatula not only worked well, but was also simple and stress-free. (I don’t think I would have been able to turn over my heavy cast iron skillet so confidently.)

In order to avoid overcooking my pencil-thin asparagus, I skipped the blanching step altogether. It turned out to be the right call. After 4 minutes on stovetop and 2 minutes under the broiler, the stalks were still bright green and had that perfect crisp snap.

With prep and everything, this takes about 40 minutes to make. There isn't much hands-off time since there are a lot of moving parts in this asparagus frittata.

First of all, I used very thin asparagus, the thicker stalks we get here in Hawaii tend to be very woody, even higher up on the stems. Using my mandoline on its thinnest setting (1/8"), I prepped the potatoes and onions on the same setting. I used Comté cheese for this version.

Since my asparagus was so thin, I blanched them for 1 minute and then used the ice water to shock and cool them quickly. I also like the brightness this brings out in green vegetables.

For me, a "splash" of olive oil looks to be about 2 tablespoons, enough to cover the bottom of the pan once heated and swirled around. I figured this was the intent of the writer since the next step was to layer the potatoes in the pan, I made sure they were evenly distributed and let them cook. This fed three people, keeping in mind that one of them was a 13 year old boy so it would feed 4 normal eaters.


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Animal Welfare Charities

We are proud to confirm that ALL PROFITS from this website are donated to Animal Rescue Charities.

Subscribe to our blog.

Copyright © 2019 - 2020. TheRecipe.Website

Privacy Overview

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.


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