Asparagus Frittata

by Anne Papina on March 4, 2003

This recipe is contributed by my cousin Kirk.

Asparagus Frittata
Prep time
Cook time
Total time
Recipe type: Main
  • 1 12-oz bunch slender asparagus, rinsed and trimmed
  • 1 tbsp. olive oil
  • ½ cup sliced green onions
  • ¼ cup diced seeded red bell pepper
  • 1 cup cooked long-grain rice
  • 1 tsp. chopped fresh thyme leaves
  • 3 large eggs
  • 5 egg whites
  • 2 tsp. grated Parmesan cheese
  1. Steam asparagus until crisp-tender, about 4 minutes; plunge into ice water to stop cooking.
  2. Cut enough asparagus into ½-inch diagonal slices to equal 1½ cups. Reserve remaining whole asparagus for garnish.
  3. Preheat oven to 400F
  4. Heat oil in a large, oven-safe skillet; add onion and bell pepper and cook 5 minutes. Stir in the rice, sliced asparagus and thyme; season to taste with salt and pepper.
  5. Whisk eggs, egg whites and Parmesan until frothy.
  6. Heat rice mixture over high heat; stir in eggs until they begin to set, about 1 minute. Lower heat and cook 2 minutes. Transfer skillet to oven and cook until eggs are set on top, about 5 minutes.
  7. Loosen frittata from sides and bottom of skillet with rubber spatula. Slide out onto platter. Wipe out skillet and add reserved whole asparagus; heat thoroughly.
  8. To serve cut frittata into wedges and garnish with asparagus.


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