ASPARAGUS FRITTATA with Ricotta and Chives
Breakfast, Main Dish • Egg, Vegetarian
Source: Dinner (by Melissa Clark)
Serving size: 4 to 6
Cook time: 40 mins
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Ingredients
- 2 tablespoons unsalted butter
- 6 ounces asparagus, trimmed and cut into ½-inch pieces
- 1 teaspoon kosher salt, plus more as needed
- 8 extra-large eggs
- ¼ teaspoon freshly ground black pepper, plus more as needed
- cup fresh ricotta
- 2 tablespoons minced fresh chives
- Extra-virgin olive oil, as needed
- Fresh lemon juice, as needed
- Grated Parmigiano-Reggiano cheese, as needed
- Flaky sea salt, as needed
Directions
- Position a rack near the top of the oven, and heat the oven to 300°F.
- In a heavy well-seasoned cast-iron or nonstick oven-safe skillet, heat the butter over medium heat. Add the asparagus and ¼ teaspoon of the kosher salt; cook until the asparagus is tender and browned in spots, about 5 minutes.
- While the asparagus is cooking, whisk the eggs in a large bowl; stir in the remaining 3/4 teaspoon kosher salt and the 1/4 teaspoon black pepper.
- Add the egg mixture to the skillet, stirring gently to incorporate the asparagus. Spoon dollops of ricotta over the top, and sprinkle with the chives. Cook until the bottom is just set, about 2 minutes.
- Transfer the skillet to the oven, and bake until the eggs are set around the edges but still slightly custardy in the center, 12 to 15 minutes for a 9-inch skillet, 15 to 20 minutes for an 8-inch skillet (check frequently toward the end to avoid overcooking the eggs).
- Slide the frittata out onto a plate. Drizzle olive oil and lemon juice over it to taste. Sprinkle Parmigiano-Reggiano, flaky salt, and additional black pepper on top, and serve.
