Roasted Asparagus Frittata

Brought my cast iron pan gently to heat with EVOO, then cooked the frittata slowly on the stove. Finished it in the turned-off oven from roasting the asparagus. Great! Looking forward to othe veg/cheese combos.

We Seminoles have been doing this in Florida for centuries. So very glad that the Californians have discovered it!

Far too little ingredients for 10” skillet. Would up with scrambled eggs and asparagus. But still good.

Crumbling and sprinkling 4 slices of cooked bacon over the roasted asparagus before adding the eggs mixture provided nice flavor and texture.

‪Frittata with the roasted asparagus makes a yummy little supper. But this morning I decided to run my own analysis because the nutrition numbers don't look right to my analyst's eye.‬ Big difference. Since optional and unmeasured ingredients can't be counted, the olive oil, cheese, and salt were never analyzed. Sending my data to the website editor.

Heavenly. Super when husband added gruyere; great even when I didn't(!). Roasted asparagus also great separately (delightful in salad or on toast). Frittata also works with different ingredients (tried w/ roasted leeks--nice, though asparagus better). Leftovers lovely the 2nd day, whether cold (plain, or in sandwich as Mark Bittman suggests) or reheated briefly in microwave (not so fluffy, but still great). Doubles, even triples, for 12"-13" everyday pan. Our new go-to recipe once a week!

What I miss the most about Bay Area spring was the lovely green garlic that popped up in farmer's markets. A quick stir fry of spring vegetables, favas or edamame and green garlic in good olive oil and sea salt needs only a loaf of crusty bread to remind you why those astronomical housing prices are a real value.

I melted a little butter in the skillet before adding the asparagus and eggs. The surplus roasted asparagus was delicious to snack on.

This was delicious! I'd made a frittata before with parmesan cheese, but maybe not enough parmesan!
I cooked it in a skillet, in the oven, at 350 degrees for 25 minutes. That might be a tad overdone for some people, but I loved it. Had half of it warm for dinner then room temperature for lunch the next day; tasty both ways.

Definitely good overall, but will try making modifications next time. 1) I didn't have chervil or parsley, so not sure if that would have made the difference for this recipe. 2) The eggs were very dense and not flavorful enough; I typically add some milk/cream to eggs when making omelettes, but had never made a frittata before and didn't want to alter the recipe too much. Next time I may add a little or whip the eggs more. 3) I'll add more spices next time--it needs more flavor.

Great recipe. Made it with chopped spinach and gruyere. Even my 19 year old son liked it. I added an additional egg because I used a 12 inch skillet.

I make something quite similar for my dinner quite often. I can buy roasted wedges of red-skinned potatoes in the freezer case at my Kroger store. I roast them in my toaster oven (could do it with the asparagus) and then add them with the aspargus and then poor the egg mixture over both. I put the shredded parmesan over it all and allow it to cook in the skillet until ready to put in the oven or under the broiler for one a minute or two. I One dish meal that is filling and utterly delicious.

My husband loved this. I thought it was just okay. I added some gruyere to the parm. I also roasted some orange bell pepper I had in the fridge to go with the asparagus.

I think this recipe would easily fit into an 8" skillet. (I have made four egg frittatas with even more ingredients than this recipe, and it seems to work).

Used parsley instead of chervil and caramelized some mushrooms along with half a pound very skinny asparagus which I roasted first, and 6 eggs all in a 10 inch cast iron skillet. Delicious Will make it again