Frittata with Asparagus, Spring Greens and Fontina
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Author Notes: I've gone to a lot of showers -- be they bridal or baby -- over the past few years, and happily, I've either hosted or cooked for a number of them. This frittata has proven to be a winner for this type of gathering. It's quick and springy and manages to toe that elusive line between practical and impeccable. It's the perfect dish when you need to impress but don't want to stress. - merrill
Serves 6 to 8
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 bunch asparagus, trimmed and cut into 1/2-inch pieces
- 6 cups spring greens (arugula, mustard, etc.), roughly chopped
- 10 large eggs
- 2 teaspoons chopped fresh marjoram
- salt and freshly ground pepper
- 4 ounces Fontina, cut into small cubes
- 2 tablespoons chopped chives
- Preheat the broiler. In a 12-inch ovenproof non-stick or cast iron skillet, heat the oil over a medium flame. Add the onion and cook, stirring frequently, for 3 minutes. Add the asparagus, sprinkle with a little bit of salt, and cook, stirring every minute or so, until the asparagus is bright green and barely tender, about 5 minutes. Add the greens and cook, stirring, until just wilted, about 2 minutes.
- Meanwhile, whisk together the eggs, marjoram and salt and pepper to taste. Pour the egg mixture into the skillet, stir briefly and then cook undisturbed until almost set, about 5 minutes. Sprinkle the cheese over the top and put the skillet under the broiler (about 4 inches from the heat) for a couple of minutes, until the eggs have set, and the cheese has melted. Let cool for a few minutes, sprinkle the chives over the top and serve the frittata in wedges.
- This recipe is a Community Pick!
Tags: Easy, seasonal, serves a crowd
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about 2 years ago cheese1227
How is this one served at room temp? Can I make it ahead?
about 2 years ago merrill
Merrill is a co-founder of food52.
It's good at room temp -- in fact I served it that way for a shower once. It will keep in the fridge overnight, and then you can gently bring it to warm/room temp in a low oven (covered).
about 2 years ago aussiefoodie
I'm not sure where I go wrong, but I always seem to end up undercooking my frittata's somehow. When I pulled this one out from under the broiler, it was quite runny when I cut into it. I tried to follow the times and instructions, but not sure if I cooked the eggs in the skillet too short, or if I didn't let it sit long enough. What can I do to make sure there is no runny egg when I cut into it? Thanks
about 2 years ago merrill
Merrill is a co-founder of food52.
Hmm. The timing will depend on how hot your stove and oven are, and also on the size of your pan. If you cut into it, and it looks runny, just pop it back under the broiler (or in a 350-degree oven if you're worried about over-browning) for a few minutes. Sometimes, you just have to play it by ear.
almost 4 years ago Veronica
Somehow I missed this---looks fabulous and will try over the weekend! Actually, maybe tonight!
almost 4 years ago amanda
Amanda is a co-founder of Food52.
Merrill, this sounds delicious -- I'm going to try it out on the squeakers!