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Blistered Asparagus Frittata
This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.
👥 6 Servings👤 Ismail Samad📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●skillet
- ●pan
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Whisk eggs and cream in a medium bowl until no streaks remain. Stir in Gruyère and arugula; set aside.
large eggs10(packed) arugula or other tender salad greens2 cups
2
Separate woody ends from asparagus spears; thinly slice ends and set aside.
3
Heat 1 Tbsp. oil in a large cast-iron or ovenproof nonstick skillet over medium-high. Cook asparagus spears, tossing occasionally, until crisp-tender and blistered in spots, 5–⏱️ 8 minutes. Season with salt and transfer to a plate.
4
Add 1 Tbsp. oil to same skillet. Cook red onion, garlic, oregano, and reserved asparagus ends, stirring occasionally, until onion is softened and asparagus is tender, about ⏱️ 5 minutes. Season generously with salt and pepper.
(packed) arugula or other tender salad greens2 cupsmedium red onion, thinly sliced1
5
Swirl remaining 1 Tbsp. oil in skillet and wait ⏱️ 30 seconds before pouring in reserved egg mixture. Arrange asparagus spears in a single layer on top. Cook, undisturbed, until egg mixture is set at the edges, about ⏱️ 3 minutes.
6
Transfer skillet to oven and bake frittata until puffed slightly and center is just set, 15–⏱️ 17 minutes. Let cool in pan ⏱️ 15 minutes.
7
Just before serving, scatter chives over frittata and season with more pepper. Do Ahead: Frittata can be made 3 days ahead. Let cool completely; wrap in foil and chill, or freeze up to 3 months. Reheat in a 300° oven until warmed through, 30–⏱️ 40 minutes.
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