Can I make my own half-and-half?

Yes, you can make your own half-and-half by combining equal parts whole milk and cream. This mixture will have a fat content lower than heavy cream but still higher than whole milk, so it’ll still be nice and creamy. Keep in mind your frittata will lose its creaminess if you use low-fat milk, so be sure to use whole milk.

Can’t I just bake the frittata in the pan?

Yes, you can absolutely bake the asparagus frittata in the same pan you cooked the vegetables in. However, make sure your pan is oven-safe. Removing the frittata from the pan can be a bit tricky, so you'll want to grease it well beforehand with butter.

Why is the underside of my frittata too brown?

If the underside of your frittata is too brown, it's likely due to the heat being too high when you cooked it. This can cause the eggs to overcook, becoming tough and overdone. Next time, try lowering the heat and cooking it for a longer time to achieve a nice golden-brown color. Keep an eye on the frittata while it's cooking to make sure it's not burning.

Fluffiest Asparagus Frittata

Name: Asparagus Frittata Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: Italian
Ingredients: 2 Tbsp. butter, plus extra for greasing; 6 fresh asparagus spears, trimmed and cut into 1 1/2 inch pieces; 1 leek, leaves cut off, and white and light green parts cut into half moons, about 1 1/4 cup; 1 small firm Roma tomato, diced; 12 large eggs; 1/2 cup half and half; 1 Tbsp. fresh chopped dill; 1 tsp. kosher salt; 1/2 tsp. black pepper; 3/4 cup crumbled goat cheese

Description

You’ll find this classic Italian dish easy to make and packed with nutritious ingredients. With its fluffy eggs, tender asparagus, and melty cheese, it’s sure to be a hit with your family and friends.

Ingredients

Units Scale

2 Tbsp. butter, plus extra for greasing
6 fresh asparagus spears, trimmed and cut into 1 1/2 inch pieces
1 leek, leaves cut off, and white and light green parts cut into half moons, about 1 1/4 cup
1 small firm Roma tomato, diced
12 large eggs
1/2 cup half and half
1 Tbsp. fresh chopped dill
1 tsp. kosher salt
1/2 tsp. black pepper
3/4 cup crumbled goat cheese

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Instructions

Preheat the oven to 350 degrees F. Grease a 9X13 baking dish with butter. Frittata can also be baked in different size dish. See notes for suggestions.
In a large skillet, melt butter over medium heat. Add asparagus and cook for about 4-5 minutes, stirring, until crisp and tender. Remove the asparagus with a pair of tongs to the prepared baking dish.
To the same skillet, add leeks and cook until tender, about 3 minutes, stirring occasionally. Transfer the leeks to the baking dish, add diced tomatoes, and set the dish aside.
In a large bowl, whisk together the eggs, half and half, dill, salt, and pepper.
Pour the egg mixture over the vegetables. Add goat cheese. Gently stir with a wooden spoon to evenly distribute.
Bake for 20-25 minutes or until the edges are puffed and appear cooked, and the center of the frittata jiggles just a bit. Remove the frittata from the oven and place it on a cooling rack to cool. Slice with a sharp knife, and serve.

Notes

Half and half: Heavy cream or whole milk can be used instead. Lower-fat milk is not recommended as your frittata will be less creamy.
Different size baking dish: You can bake the frittata in a 12-inch skillet or the same skillet that you would cook the vegetables in. Just make sure it’s oven-safe. It will require about 20-23 minutes of baking. You can also bake the frittata in a 11 X 7.5 inch dish. It will require about 25-30 minutes of baking. Keep in mind the smaller the baking dish the longer it will require to bake.
Leftovers: Store leftover frittata in an airtight container for up to 4 days in the refrigerator or freeze for up to 2 months.

Nutrition

Serving Size: 1/8
Calories: 190
Sugar: 1.7 g
Sodium: 344.9 mg
Fat: 13.3 g
Carbohydrates: 4.3 g
Protein: 13 g
Cholesterol: 293.9 mg