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Asparagus Frittata

Recipe courtesy of Michigan Asparagus
Servings 2
Prep Time 5 minutes
Cook Time 12 minutes

Ingredients

  • 1 tablespoon salted butter
  • 5 spears fresh Michigan Asparagus trimmed and cut into bite-sized pieces
  • 3 eggs
  • 1/4 cup heavy cream
  • 1 sprig fresh dill chopped
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1 tablespoon sliced green onion
  • 4 cherry tomatoes quartered
  • microgreens for garnish (optional)

Instructions

  • Preheat oven to 375 F.
  • In 6-inch, oven-safe skillet over medium heat, melt butter. Add asparagus and cook 2-3 minutes.
  • In bowl, whisk eggs, cream, dill, salt, cheese and pepper. Pour egg mixture over asparagus.
  • Allow sides to set. Check by gently pulling egg away from side of skillet. Sides should appear cooked and become firm.
  • Top eggs with green onion and tomatoes. Place skillet in oven. Bake about 5 minutes until center of frittata is set and firm.
  • Remove from oven and plate while warm. Top with microgreens, if desired.

Video

Course: Breakfast
Cuisine: American