Spinach Asparagus Frittata
This light and fluffy Spinach Asparagus Frittata is easy to make and ready on your table in 30 minutes. Make it for breakfast, lunch, dinner, or brunch!
This light and fluffy Spinach Asparagus Frittata is easy to make and ready on your table in 30 minutes. Make it for breakfast, lunch, dinner, or brunch!
- Carbohydrate 22.88546381971 g
- Cholesterol 2115 mg
- Fat 60.772516984972 g
- Fiber 6.74832669732627 g
- Protein 69.97334952462 g
- Saturated Fat 17.0769563974705 g
- Serving Size 1 1 recipe (1117g)
- Sodium 861.812862743087 mg
- Sugar 16.1371371223837 g
- Trans Fat 8.97337392590159 g
- Calories 899 calories
Step-by-step
- In an oven-proof skillet/frying pan, heat the oil and add diced onion. Sauté for about a minute before adding the spinach in. Sauté until the spinach has reduced its volume.
- Now preheat the oven to 400F.
- Meanwhile: Wash the asparagus and trim off the hard ends. Cut the rest of the stalks into 1-1 ½ inch long pieces. Peel and mince the garlic. Add both the garlic and asparagus to the spinach and sauté for 1-2 minutes.
- In a medium bowl, beat the eggs. Add salt, pepper, thyme and milk and stir well. Pour this mixture over the veggies and cook for a few minutes. When the eggs around the edges start to set, transfer the skillet into the oven.
- Bake for 15 minutes or until the eggs are set.
- Top with grated cheese and serve warm or cold for breakfast, lunch, brunch, dinner or as appetizer.
Why are the eggs watery at the bottom of the pan? Raw spinach and asparagus release massive amounts of water during cooking. Salt draws moisture out of plant cells via osmosis. Sautéing the vegetables thoroughly before adding the eggs evaporates this excess liquid. Raw greens left in un-sautéd will pool water and ruin the custard.
Overcooking ruins the protein matrix in eggs. Heat causes the coiled proteins in beaten eggs to bond tightly together. As these bonds squeeze shut, they push out trapped liquid, resulting in a rubbery texture and greenish-grey discoloration from sulfur compounds. Remove the skillet from the oven the moment the center reaches 160 degrees Fahrenheit and stops jiggling.
Timing requires multitasking while the stovetop is active. Dice the onion and wash the asparagus before turning on the burner. Trimming the tough woody ends of asparagus stalks ensures proper texture, as fibrous lignin does not soften during a brief sauté. Whisk the milk, salt, pepper, and dried thyme into the eggs in a separate bowl before the vegetables finish softening so the mixture is ready to pour immediately.
Cheddar cheese provides fat and structure if included. Substitute grated Gruyère or Swiss at a one-to-one ratio by weight if sharper melting characteristics are preferred. Store leftovers in an airtight container in the refrigerator for up to three days.
