Blistered asparagus frittata
Indulge in the savory symphony of blistered asparagus combined with fluffy eggs in this delectable frittata. Perfect for a gourmet brunch or light dinner.
Ingredients:
- 10 large eggs
- ½ cup heavy cream
- 2 oz. Gruyère or other semifirm cheese, coarsely grated (about ½ cup)
- 2 cups (packed) arugula or other tender salad greens
- 1 bunch asparagus (about 1 lb.)
- 3 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- 1 medium red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 Tbsp. coarsely chopped oregano
- Freshly ground black pepper
- 1 Tbsp. coarsely chopped chives
Instructions:
- Place a rack in the middle of the oven and preheat it to 350°F. Combine eggs and cream in a medium bowl until well mixed. Add Gruyère cheese and arugula, and set the mixture aside.
- Remove the tough ends from the asparagus spears; finely chop the ends and keep them aside.
- In a large cast-iron or ovenproof nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Cook the asparagus spears, stirring occasionally, until they are tender-crisp and slightly charred, which should take about 5-8 minutes. Season with salt, then transfer them to a plate.
- In the same skillet, add another 1 tablespoon of oil. Cook the red onion, garlic, oregano, and the chopped asparagus ends, stirring occasionally, until the onion is softened and the asparagus is tender, approximately 5 minutes. Season generously with salt and pepper.
- Swirl the remaining 1 tablespoon of oil in the skillet and allow it to heat for 30 seconds. Pour in the reserved egg mixture. Arrange the asparagus spears in a single layer on top. Let it cook without stirring until the edges of the egg mixture are set, around 3 minutes.
- Move the skillet to the oven and bake the frittata until it slightly puffs up and the center is just set, which should be around 15-17 minutes. Allow it to cool in the pan for 15 minutes.
- Just before serving, sprinkle chives over the frittata and season with more pepper.
- To prepare ahead of time: The frittata can be made up to 3 days ahead. Let it cool completely, then wrap it in foil and refrigerate, or freeze it for up to 3 months. Reheat in a 300°F oven until warmed through, for about 30-40 minutes.
Summary:
- Calories: 1923 kcal
- Fat: 153 g
- Protein: 99 g
- Carbs: 44 g
- Potassium: 2199 mg
- Magnesium: 194 mg