In less than 20 minutes, this spring Asparagus Frittata recipe can be ready to slice and serve. This easy frittata recipe is destined to steal the spotlight at your next brunch party, and also makes a delightful family dinner idea.
Preheat oven to 400 degrees. In a medium bowl, whisk together the eggs, Parmesan cheese, chives, 1/4 teaspoon salt, and a pinch of pepper. Set aside.
In a large skillet over medium-high heat, melt butter until foaming subsides. Add asparagus and cook until bright green and tender, about 5 to 8 minutes.
Add the egg mixture to the pan. Dot the top surface of the eggs with pieces of goat cheese. Cook until eggs begin to set, gently lifting the edges of the eggs to help the eggs cook evenly. Transfer pan to oven and cook until the frittata is completely set, about 4 minutes.
Meanwhile, in a medium bowl, add arugula, radishes, capers, and drizzle with the vinaigrette. Toss to combine. Cut frittata into quarters and serve with salad.
Parmesan cheese: Any hard, aged cheese (such as grated Asiago, pecorino, or Romano) will work here.
Asparagus: When trimming asparagus, the stalk naturally breaks near the woody, inedible stem. Depending on the age and thickness of each stalk, up to 50% of a piece of asparagus can be too woody to chew comfortably. So, I plan for 1 pound of asparagus knowing that after trimming, I can reasonably expect to have 8 ounces of edible asparagus.
Goat cheese: Melted dots of salty, tangy goat cheese accent every slice of this Asparagus Frittata. Swap in crumbled feta or blue cheese if desired.
Arugula: Or your favorite leafy green that looks freshest in the market.
Capers: These add a salty, briny punch to the side salad. Chopped olives, any variety, also does the trick.
White Wine Vinaigrette: For a bright and springy homemade salad dressing, in a small bowl, whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 1 teaspoon Dijon Mustard, 1 teaspoon dried oregano. Season to taste with salt and freshly ground black pepper. (I like 1/4 teaspoon salt and a pinch of black pepper). Store leftover vinaigrette covered in the refrigerator, up to 4 days.
Yield: This Asparagus Frittata recipe makes enough entree-sized slices and arugula salad to feed four adults. Use two pans and double the ingredients if you're serving a larger crowd or would like to enjoy leftovers for breakfast or lunch later in the week.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezer: Bake the frittata and cool completely. Wrap in freezer-safe paper and/or plastic, then freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven.