This easy frittata has all of the flavors of spring, plus more. Smoky paprika and feta cheese add a punch of flavor to this brunch or dinner recipe.
Nothing says spring like a bunch of pencil-thin asparagus spears. This eager vegetable pokes its nose out of the soil in the early spring, competing with the tulips for attention. Many times, I have read about cultivating asparagus and dreamed of harvesting the green stalks from my own garden. Better yet, I could pile soil on top of the plants before they break the soil and be rewarded with coveted stalks of white asparagus. But then, impatient-little-me reads that I will not be able to harvest the asparagus until the third growing season. Yeah, yeah, yeah...good things come to those who wait and all of those other wise words of advice. Of course, if I had just sucked it up and planted my crop three years ago, when I first started my asparagus reading, you wouldn't have to listen to my griping. I apologize from the bottom of my procrastinating heart.
Frittatas, the Italian version of omelettes, are one of our go-to meals on busy weeknights. Of course, they are also a welcome participant at our weekend brunches. Frittata variations are only limited by your imagination - vegetables, herbs, meats, cheeses. You name it, it works. In this version, slightly caramelized onions lend a touch of sweetness to the slightly bitter asparagus. And then there is the smoked paprika...I first discovered the alluring combination of asparagus and smoked paprika when I made Smoky Grilled Asparagus last summer. It does wonders to this frittata.
The recipe:
Preheat the broiler. Set the rack near the top of the oven so that the top of the frittata will be 5 to 6 inches from the heat source.
Thinly slice half of a medium onion into half-circles. Using 12 ounces of asparagus, snap the tough ends off of the spears and cut diagonally into 1-inch pieces. Separate the tips from the other pieces.
Heat 2 teaspoons olive oil in a 10-inch nonstick, ovenproof skillet set over medium heat (you can also use a cast-iron pan, but you may experience problems with the frittata sticking to the pan). Add the onions to the skillet and cook, stirring occasionally, until the onions are beginning to soften, 3 to 4 minutes. Add the asparagus stalk pieces (not the tips) ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper to the pan and cook until the asparagus pieces are tender-crisp, about 3 minutes (more time may be needed if you are using thick asparagus spears).
Add the asparagus tips and cook for an additional 2 minutes.
While the onions and asparagus are cooking, whisk together 8 large eggs, ½ teaspoon smoked paprika, and 2 teaspoons chopped fresh thyme in a large bowl.
Slowly pour the egg mixture over the onions and asparagus. Stir slightly to evenly distribute the vegetables. Turn the heat down to medium-low.
Season with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper.
As the eggs are cooking, run a rubber spatula around the outside of the frittata to release the eggs from the pan. When about half of the egg mixture is set and the bottom of the frittata is golden brown, sprinkle ¼ cup crumbled feta cheese over the top of the frittata. Place the frittata under the broiler and cook until the frittata is slightly puffed and golden brown, about 3 minutes. Remove from the oven.
Using a rubber spatula, slide the frittata from the skillet onto a serving platter. Cut into 4 wedges and serve immediately. If you are not able to easily slide the frittata from your pan, cut it into wedges in the pan and gently lift out each wedge.
Asparagus Frittata Recipe with Smoked Paprika, Thyme & Feta Cheese
Ingredients
- ½ medium onion thinly sliced into half-circles
- 12 ounces asparagus spears
- 2 teaspoons olive oil
- ½ teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 8 large eggs
- ½ teaspoon smoked paprika
- 2 teaspoons chopped fresh thyme
- ¼ cup crumbled feta cheese
Instructions
- Preheat the broiler. Set the rack near the top of the oven so that the top of the frittata will be 5 to 6 inches from the heat source.
- Snap the tough ends off of the asparagus spears and cut diagonally into 1-inch pieces. Separate the tips from the other pieces.
- Heat olive oil in a 10-inch nonstick, ovenproof skillet set over medium heat (you can also use a cast-iron pan, but you may experience more problems with the frittata sticking to the pan). Add the onions to the skillet and cook, stirring occasionally, until the onions are beginning to soften, 3 to 4 minutes. Add the asparagus stalk pieces (not the tips) ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper to the pan and cook until the asparagus pieces are tender-crisp, about 3 minutes (more time may be needed if you are using thick asparagus spears). Add the asparagus tips and cook for an additional 2 minutes.
- While the onions and asparagus are cooking, whisk together eggs, smoked paprika, and thyme in a large bowl. Slowly pour the egg mixture over the onions and asparagus. Stir slightly to evenly distribute the vegetables. Turn the heat down to medium-low. Season with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper. As the eggs are cooking, run a rubber spatula around the outside of the frittata to release the eggs from the pan. When about half of the egg mixture is set and the bottom of the frittata is golden brown, sprinkle feta cheese over the top of the frittata. Place the frittata under the broiler and cook until the frittata is slightly puffed and golden brown, about 3 minutes. Remove from the oven.
- Using a rubber spatula, slide the frittata from the skillet onto a serving platter. Cut into 4 wedges and serve immediately. If you are not able to easily slide the frittata from your pan, cut it into wedges in the pan and gently lift out each wedge.
Nutrition
Elizabeth and Jared
You have managed to put all my favourite ingredients into one dish! I will be making this for sure! Cheers.
Mother Rimmy
Frittatas seem to be popular right now. I love them because you can use up almost anything in your vegetable and cheese bin to come up with a tasty version of this wonderful egg dish. Asparagus is a favorite veggie in our house. I can't wait to try this!
Barbara @ moderncomfortfood
I'm still waiting for my asparagus to grow (grow already!) but will be ready for it with this dish. Thanks so much for sharing. I've been using smoked paprika A LOT lately but never would have thought of using in in a frittata. Great idea.
Elin
Hi CC...this is a great frittata..all my fav ingredients in one dish . Thanks for sharing this. I shall try this out...sure good for a Sunday morning brunch. Thanks :))
Kevin
Nice frittata! I am looking forward to the asparagus!
Garlic Girl
Love this! Makingthis one Sunday morning! Thank you!
Tasty Italian Cook
This looks delicious. Frittata was one of my favorite dinners as a kid...still is!
5 Star Foodie
A perfect spring frittata, I love the asparagus inside!
Bob
That looks so good, I love frittatas.
My parents grew asparagus when I was a kid. I wouldn't eat it then, but I'd pay a premium for it now!
Fuji Mama
I love a good frittata! I'm loving the thought of smoked paprika in one even more...this sounds fabulous!
Kalyn
Yum. I just made something kind of similar to this, but the smoked paprika is a brilliant addition!
Marc @ NoRecipes
Looks delicious. I just got back from a few days in Spain and have pimenton on the brain.
Maria
I am so ready for spring produce. Love the asparagus in there!
Vegetable Matter
Love the way you prepare the asparagus. We love asparagus, and are so sad it's one of those vegetables that won't grow in our hot climate. But we cheat every now and then and buy asparagus at the market. Another great recipe!
Margaret
This looks fabulous and I've even got asparagus in the fridge! I'm going to try it! Thanks for the inspiration!
Jessica @ How Sweet
Love asparagus! Looks delicious and I can't wait to get my hands on some and try it.
Susan
That seals it! Frittata for dinner tonight. Ham, swiss, and broccoli are on hand, I am going to add the smoked paprica as well.
Susan
http://susan-potpouri.blogspot.com/
Angie's Recipes
CC, you are quite the cook! I can easily tell how good this asparagus frittata tastes from the pictures!
Jenn
I'm so glad it's spring. All the abundance of fresh produce that pop up around this time are just wonderful. I think I need to cook up me a frittata soon.
Chef E
This must be my fate, because I had an unusual one at lunch today, with whole cooked boiled eggs, Italian recipe, now yours...I want seconds please!