Asparagus Frittata

10-12
Servings
60m
Prep Time
60m
Cook Time
2h
Ready In


"This is really good for a light vegetarian supper/brunch accompanied with spinach salad and fruit. This recipe also makes good use of the food processor which I used for grating the cheese and the carrots. Recipe source: Saveur (April 2004)"

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (203.5 g)
  • Calories 265.4
  • Total Fat - 14.7 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 276.7 mg
  • Sodium - 561.9 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 3.2 g
  • Sugars - 4.1 g
  • Protein - 19.1 g
  • Calcium - 299.6 mg
  • Iron - 2.8 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

Grease a 12-cup bundt pan with butter. Set aside.

Step 3

In a small bowl combine 1/2 cup of the cheese with the chives. Set aside.

Step 4

Cook asparagus in boiling water for 3-5 minutes or until tender. Drain. Set aside.

Step 5

Cut asparagus into 1/4 inch pieces and place in a large bowl.

Step 6

Stir in eggs, onions, carrots, flour, milk, 1 teaspoon salt, pepper and the remaining cheese (1 1/2 cups), stirring to combine.

Step 7

Pour batter into prepared pan.

Step 8

Bake for 45-60 minutes or until done and is firm to the touch.

Step 9

Before serving, preheat the broiler.

Step 10

Invert frittata onto baking sheet, sprinkle top with reserved cheese and chives. Broil for 1-2 minutes or until cheese melts.

Tips & Variations


  • Food processor

Related

ImPat

I scaled this back for 1 serve using 2 eggs and fudging the amount of the other ingredients and made in a small sauté pan and baked for 20 minutes but maybe 15 would have been better as I couldn't give it as much time as I would have liked under the grill/broiler or they would have become tough, as was I thoroughly enjoyed as a light lunch. Thank you ellie, made for Alphabet Soup game.

review by:
(9 Oct 2015)