Eggs and asparagus are natural flavor companions, and this quick and easy recipe ensures both shine. Ready in thirty minutes, asparagus frittata is perfect for a light meal like brunch or lunch meal prep. Be sure to use the freshest asparagus you can. It should be firm with no signs of softness and the stalks should snap when the woody ends breaks off. Use stalks of a uniform size so that they cook evenly.
1tablespoonchopped fresh chivesplus more for garnish
2ozshaved parmesan cheese
2tablespoonbutter
2mediumshallotsthinly sliced
1lbasparagusends trimmed, sliced into 2” pieces
Instructions
Heat the oven to 425°F.
Whisk eggs with sour cream, salt, pepper, and chives in a large bowl until smooth. Fold in the parmesan cheese and set aside.
Heat a 10” cast iron (other other ovenproof) skillet over medium high heat. Add the butter and melt until it foams. Add the shallots and cook, stirring occasionally, until the shallots are soft and the edges start to brown, 4-5 minutes.
Add the asparagus and toss to combine with the shallots; sautee 3 minutes, stirring occasionally.
Pour the egg mixture into the skillet, then gently shake the skillet to evenly distribute the ingredients. Continue cooking over medium heat until the edges are firm, 3 minutes.
Transfer the skillet to the oven. Bake until the the eggs are puffed but the center is just slightly soft (it will have a slight jiggle to it), 12-14 minutes.
Remove the skillet from the oven using oven mitts and place it on a cooling rack. Cool at least 5 minutes, or until the edges gently pull from the sides of the skillet. Garnish with more chives, then slice into 8 even wedges. Serve warm or room temperature, and enjoy!
Notes
I prefer shaved parmesan cheese rather than grated because it creates little pockets of cheese when it melts. Use grated if you don't have shaved, or substitute for goat cheese, feta, or your favorite mild cheese.