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Asparagus Souffle Frittata with Ricotta and Fresh Herbs Recipe

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4.1 from 54 reviews

This Asparagus Souffle Frittata is a light, fluffy egg dish perfect for brunch or a light dinner. Featuring tender asparagus spears, fresh herbs, sharp cheddar, and a creamy ricotta topping with a hint of lemon zest, it combines vibrant flavors and a delicate souffle texture. The frittata is cooked first on the stovetop then baked until golden and puffed, resulting in a sophisticated yet approachable meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Egg Mixture

  • 8 large eggs, separated
  • Kosher salt and pepper, to taste
  • 4 green onions, thinly sliced
  • 2 garlic cloves, minced
  • ⅓ cup chopped fresh herbs (parsley, basil, thyme)
  • 4 ounces freshly grated sharp cheddar cheese

Other Ingredients

  • 2 tablespoons unsalted butter
  • 15 to 20 thin asparagus spears, woody stems removed
  • ¾ cup ricotta cheese
  • 1 lemon, zest freshly grated
  • Micro greens or fresh arugula, for topping

Instructions

  1. Preheat and Separate Eggs: Preheat the oven to 375°F (190°C). Separate the eggs into whites and yolks, placing the whites in a mixing bowl for beating and the yolks in a large separate bowl.
  2. Prepare Egg Yolk Mixture: Add a generous pinch of kosher salt and pepper to the yolks along with the thinly sliced green onions, minced garlic, chopped fresh herbs, and grated sharp cheddar cheese. Whisk these ingredients together until well combined.
  3. Beat Egg Whites: Using an electric mixer, beat the egg whites until medium peaks form, creating a fluffy texture essential for the souffle effect.
  4. Fold Egg Whites into Yolks: Gently fold the beaten egg whites into the yolk mixture, being careful not to whisk or overmix, so the batter remains light and airy.
  5. Cook Frittata Base on Stovetop: Heat the unsalted butter in a 10-inch skillet over medium-low heat until the butter starts to create brown bits. Pour in the frittata mixture and smooth the top with a spatula. Arrange the asparagus spears evenly on top, season with another pinch of salt and pepper, then cook for about 5 minutes before turning off the heat.
  6. Bake in Oven: Transfer the skillet to the preheated oven and bake for 15 to 18 minutes until the frittata is golden brown, puffed, and cooked through in the center.
  7. Prepare Ricotta Topping: While the frittata bakes, stir together the ricotta cheese, freshly grated lemon zest, black pepper, and a pinch of salt until smooth and flavorful.
  8. Serve: Let the frittata cool slightly out of the oven. Top with micro greens or fresh arugula and serve alongside dollops of the lemon ricotta cheese. Enjoy this airy, herbaceous dish!

Notes

  • Ensure egg whites are beaten to medium peaks for maximum fluffiness in the souffle texture.
  • Use fresh herbs for the best flavor profile, but feel free to adjust types based on preference or availability.
  • The asparagus should be thin and tender; trim the woody ends to avoid toughness.
  • Using a skillet that is oven-safe is essential to transfer the frittata from stovetop to oven without disruption.
  • Let the frittata cool slightly before cutting for neater slices and better texture retention.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/asparagus-souffle-frittata-with-ricotta-and-fresh-herbs-recipe/