Asparagus Frittata

Every time Steve tells me that my veggie cooking is nice but would be 'better with some meat in it', I challenge myself to come up with something truly decadent and delicious; something which is perfect as it is, and adding anything else at all would detract from that perfection.

This was that dish last week. A cheesy, creamy baked asparagus frittata. I made enough for Steve to take some to work for lunch the next day, but he liked it so much that he ate the leftovers the same evening! Mission accomplished.

Ingredients (serves 3 on its own or 4 with sides. Or just Steve on a hungry evening):

  • 2 tbsp organic, grass fed butter (I use Kerrygold)
  • 2/3 cup chopped shallots (I used these because we had them leftover in our cupboard and they were sweet and flavoursome, but red or white onion would work too)
  • 400g thin asparagus, chopped into pieces around 1inch in length. Reserve a few spears of varying length for the top.
  • 3/4 cup full fat sour cream (I actually used this because we didn't have any cream cheese or ricotta, but it turned out really well so I recommend giving it a go!)
  • 6 organic eggs
  • 1 tsp tarragon, dried
  • 1 tsp smoked paprika
  • 1 cup organic cheddar cheese, grated
  • 1 tbsp hard cheese (like parmesan), coarsely grated
  • Salt & Pepper to taste


I used a fairly large frying pan, maybe 10 inches. This needs to be ovenproof. A cast iron skillet would work well, or a fairly heavy ovenproof frying pan. Pre-heat your grill. 

  • Heat the butter in the pan and add the chopped shallots. Cook until translucent, then add the asparagus. Let these cook for a few more minutes while you...
  • Mix up the eggs, sour cream, herbs, spices, salt and pepper
  • Pour the mixture over the asparagus and shallots, then cook for around 5 minutes. The top and middle of the frittata should still be runny when you...
  • Top with the cheddar, parmesan and leftover spears of asparagus, then pop the pan under the grill for around 8 minutes, or until the frittata has set and the cheese and asparagus have browned
  • Remove from the oven (remember your oven gloves!) and carefully slide onto a plate. 
  • Serve and devour! (We had ours with homemade red cabbage coleslaw and a tomato, pumpkin seed and rocket salad).