Sarah McLachlan’s Asparagus Frittata
Originally shared from a celebrity recipe collection, singer-songwriter Sarah McLachlan’s Asparagus Frittata is a vibrant, nutrient-dense dish that is absolutely perfect for a weekend brunch or a healthy weekday breakfast.
This beautiful frittata is bursting with fresh garden produce. Sweet Roma tomatoes, earthy button mushrooms, and tender spinach are sautéed to perfection before being enveloped in a fluffy egg base seasoned with a delicate hint of nutmeg. Crowned with melted mozzarella cheese, fresh basil, and bright green asparagus spears, it is as beautiful to look at as it is delicious to eat!
Pro-Tips for the Perfect Frittata
To ensure your frittata comes out perfectly cooked and beautifully presented, keep these kitchen tips in mind:
- The “Scramble” Effect: As noted by community reviewer Bergy, stirring the eggs into the hot vegetables in the skillet can cause them to cook quickly and resemble scrambled eggs. For a more classic, smooth frittata presentation, pour the egg mixture over the vegetables, let it settle without stirring, and immediately transfer it to the oven to bake evenly.
- Don’t Skip the Cold Rinse: Blanching the asparagus before baking ensures it is tender, but rinsing it immediately under cold water (or dropping it in an ice bath) is crucial! This stops the cooking process and locks in that beautiful, vibrant green color so it pops on top of your frittata.
- Skillet Selection: You absolutely need an ovenproof skillet for this recipe, as it moves directly from the stovetop to the oven. A well-seasoned cast-iron skillet is ideal because it conducts heat beautifully and gives the edges of the frittata a lovely crust.
Delicious Variations to Try
Frittatas are incredibly forgiving and serve as a wonderful blank canvas for your favorite flavors. Try these easy substitutions:
- Cheese Swaps: While mozzarella provides a wonderful, mild melt, you can elevate the flavor profile by swapping it for crumbled goat cheese, tangy feta, or a sharp Gruyère.
- Add Some Protein: If you want a heartier meal, sauté some diced bacon, crumbled breakfast sausage, or pancetta along with the onions before adding your vegetables.
- Herb Upgrades: If you don’t have fresh basil on hand, fresh dill pairs beautifully with asparagus and eggs. A sprinkle of fresh chives or flat-leaf parsley also works wonders!
Also Read : Oven Crisp Chicken Wings
Sarah McLachlan’s Asparagus Frittata
4
servings15
minutes4
hours10
minutes150
kcalIngredients
The Vegetables:
5 stalks fresh asparagus
1 medium onion, sliced
2 teaspoons canola oil (or olive oil)
6 fresh button mushrooms, sliced
1 cup fresh spinach, chopped
2 Roma (plum) tomatoes, chopped
The Egg Base & Toppings:
8 large eggs, beaten
1/4 cup milk
1/8 teaspoon ground nutmeg
Salt, to taste
Freshly ground black pepper, to taste
1/4 lb (about 1 cup) mozzarella cheese, shredded
1 bunch fresh basil, thinly sliced
Directions
- Prep the Oven: Preheat your oven to 350°F (180°C).
- Blanch the Asparagus: Snap off and discard the tough, woody ends of the asparagus stalks. Blanch or steam the asparagus for about 5 minutes until it is bright green and tender-crisp. Immediately rinse the stalks under cold running water to stop the cooking process, and drain them thoroughly. Set aside.
- Mix the Eggs: In a medium mixing bowl, vigorously beat the eggs and the milk together. Season the mixture with the ground nutmeg, salt, and freshly ground black pepper. Set aside.
- Sauté the Base: In a large, ovenproof skillet (preferably cast iron), heat the oil over medium heat. Sauté the sliced onion until it becomes translucent and fragrant. Add the sliced mushrooms and sauté until they are golden brown and have released their moisture.
- Add the Greens and Tomatoes: Add the chopped fresh spinach to the skillet and cook just until completely wilted. Stir in the chopped Roma tomatoes.
- Combine and Top: Pour the seasoned egg mixture directly into the skillet over the vegetables (stir very briefly if you want the ingredients mixed, or leave it undisturbed for a cleaner frittata look). Sprinkle the shredded mozzarella cheese evenly over the top. Decoratively arrange the blanched asparagus spears and sliced fresh basil over the cheese.
- Bake: Carefully transfer the skillet to the preheated oven. Bake for 10 to 15 minutes, or until the eggs are completely set in the center and the cheese is melted and beautifully bubbly.
- Serve: Let the frittata cool in the pan for a few minutes before slicing into generous wedges.
Notes
- Baking Dish Alternative: If you do not have an ovenproof skillet, you can sauté all of your vegetables on the stovetop, transfer them to a lightly greased 9×9-inch casserole dish, pour the eggs over the top, and bake. You may need to increase the baking time slightly if using this method.
- Storage: Leftover frittata stores beautifully in the refrigerator in an airtight container for up to 3 days. Enjoy it cold, or gently reheat slices in the microwave or oven!
