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Asparagus Cheese Frittata:

This recipe has been a favourite meal for many years now. My mother made the original version from a very well worn cookbook, and the recipe changed over the years to taste preference for the family.

When I left my parent’s home for college, I started making my own version of it. It tended to change based on what was available in the pantry, and did not always turn out entirely well. This version of the recipe is a particular favourite with our girls, and it makes for an easy breakfast or lunch the next day too!

I love the simplicity of this meal: Mix everything together, pour into baking pan, smother with cheese and bake!

How to make Asparagus Cheese Frittata:

Supplies needed:

• Large bowl
• Whisk
• Cutting board
• Knife
• Cheese grater
• Measuring cups
• Teaspoon
• 9”x13” baking pan

Ingredients:

• 10 eggs
• 1/2 cup flour
• 1 teaspoon baking powder
• 3/4 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 cup olive oil
• 2 cups cheese grated, plus more for top
• 1 can (398ml/4oz) creamed corn
• 1- 1 1/2 cups chopped asparagus (1 small bunch)
• 1 cup chopped spring onions or scallions

Directions:

1. Preheat oven to 350 degrees F, and grease 9”x13” baking pan.

2. Whisk eggs together in large bowl.

3. Add flour, baking powder, salt and pepper. Whisk together.

4. Add the remainder of ingredients, mix thoroughly, and pour into greased 9″x13″ pan.

5. Cover top with extra grated cheese.

6. Bake for 30-45 minutes until Frittata is firm to a gentle jiggle and golden on top.

7. Let sit for 5 minutes before serving.

How to store it for later

It also freezes incredibly well in an airtight plastic container, aluminum foil freezer container (to reheat in oven easily). To reheat, place frozen frittata pieces on a cookie sheet and bake at 300 degrees F until heated through. Another favourite that we have done in the past is to roll some leftovers inside a tortilla wrap, wrap it in foil, and put in a freezer bag to freeze for a delicious on-the-go breakfast wrap! Simply pop in the microwave (foil off!) to reheat from frozen.

We have also made it with broccoli and zucchini (the original vegetable), but asparagus is our personal favourite. The last time I made this dish (when some of these pictures were taken), I also added some chopped mushrooms which were delicious.

If you are looking for a non-vegetarian option then you can always add chopped bacon to the mix and topping. Because everything is better with bacon, right?!

What is a Frittata?

A frittata is traditionally a Italian egg-based dish that typically has meat, vegetables and cheese in it. Unlike a omelette or scramble, the frittata is cooked in one piece without it being folded over or mixed while cooking.

It is also usually cooked slowly on the stove and/or entirely baked in the oven and then served after cooling a bit. That makes this a great option for a delicious brunch dish!

Making Frittata with a Cast Iron Skillet:

If you have a cast iron deep fry pan, you can make it with the traditional method by:

1. Preheat cast iron skillet on stove with some olive oil in pan.

2. Gently cook asparagus or any other vegetables (like broccoli, green beans, brussel sprouts or zucchini) in pan on medium heat until soft.

3. Pour the rest of the batter into pan and gently stir in. Add extra grated cheese to the top.

4. Let cook without mixing until the eggy edges turn lighter (about 1 minute).

5. Remove from stove top and put in preheated oven. Bake for 30-40 minutes until golden on top and has a slight jiggle.

Other Soups and Entrees to Check Out:

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