Cheesy Asparagus Frittata
I’ve made no secret about it. I am not a morning person. I fail hard at everything to do with mornings. Except coffee drinking. I’m really good at that.
But that includes breakfast making. Most days, I just eat a banana with my coffee or maybe grab a handful of homemade granola. (I really like this cranberry almond granola btws.) And weekend mornings? Well, we don’t normally do breakfast but brunch sometime around lunch time. And mostly my husband cooks brunch and gives me time to wake up, which involves a lot of the aforementioned coffee and in rare cases a hot shower and a full on Pandora sing along session before I am ready to be where the people are.
Mornings are hard, y’all.
But some mornings I try to make special. Christmas morning for example. Easter too. Because holidays deserve a little special.
For Easter dinner, we often keep it really casual and do barbecue like these pineapple barbecue ribs a lot of the times, especially if the holiday falls a little later and the weather is ok. One time we even grilled a pizza. (That’s #winning in case you were wondering.)
But Easter brunch should be a little fancy. Not crazy over the top fancy but a little something extra you know. Like this cheesy asparagus fritatta.
Have you ever had a frittata? I grew up on them. They are basically baked Italian omlettes, minus the complicated flipping that I always crash and burn at doing. Think quiche but no pie crust.
I’m a big fan of baked egg dishes like this cheesy asparagus frittata. I mean the prep is so minimal. In this case you just take care of the asparagus by chopping of the bottom inch or so off the asparagus and then cutting the rest into thirds.
Then you saute it in a little evoo with salt, pepper, and garlic. But only for about 5 minutes until it is nice and bright green. You can even do this the night before if you want to make your morning prep a little easier.
After that, you just whip together eggs and the secret ingredient: ricotta cheese. It makes for such a fluffy, rich casserole.
Then fold in the asparagus and some Italian cheese, pop it in the oven. Just before it is done, top it with more cheese. Then boom. Brunch served without breaking a sweat.
Looking for other breakfast recipes? Try these:
- Honey Nut Cheerio Pancakes
- Oven Baked Apple Pancake
- Banana Bread Waffles
- Gluten Free Chocolate Waffles
- Chocolate Cheesecake Crepes
Cheesy asparagus frittata makes a perfect springtime brunch meal
For the asparagus
- 2 tbs olive oil
- 2 pounds of asparagus
- 2 cloves of garlic, pressed
- salt and pepper, to taste
- 1/8 tsp red pepper flakes
For the frittata
- 8 eggs
- 15 ounces of ricotta cheese
- 1 cup of Italian shredded cheese, divided into 2 half cup servings
- 1 tsp of baking soda
- 4 chives, chopped
- salt and pepper to taste
- Preheat oven to 350.
- While the oven is heating, heat 2 tbs olive oil over medium heat in a medium to large skillet. Then, trim the woody ends off the asparagus. This normally is the bottom 1-2 inches. Discard. Cut the rest of the asparagus into thirds. Add the chopped asparagus to the warm pan. Season with salt, pepper, red pepper flakes and pressed garlic cloves. Cook over medium heat for about 3-4 minutes or until asparagus turns bright green and just begins to soften. Remove from heat and let cool.
- When asparagus is cooked, with a hand mixer in a large bowl, mix together 8 cracked eggs, ricotta, baking soda, and salt and pepper. Whip until thoroughly combined then gently fold in asparagus, chopped chives, and about half the shredded cheese. Pour into an oven safe baking dish. Bake at 325 for about 30 minutes or until the middle of the frittata puffs up and springs back when touched. Top with remaining cheese and bake for an additional 5 minutes. Serve hot.
* feel free to adjust the amount of red pepper to suit your tastes
** I used fat free ricotta but you can use whatever you like in this
*** baked in an 8×8 baking dish. Cook times may vary slightly if using a different size dish
- Category: breakfast, brunch
- Cuisine: American, Italian
- Serving Size: 8