12 Reviews of Asparagus Frittata

From: riversanctuary

On Apr 1, 2008

Overall, a great, fast dinner idea. Great served with fried potatoes and salad. It seemed a little bland but spiced up nicely with a little garlic powder, white pepper and parsley, and I bet it would be even more delicious with some extra cheese, as other reviewers suggested. Thanks for a great recipe!

From: Wildflour

On Aug 8, 2007

We LOOOOOVED this!!! I was shocked at how much I liked it too, because I RARELY enjoy eggs! Just something I've never cared for, ....til now!!!!!!!!!!! I did double the cheese, naughty me LOL, and added some mushrooms! And it was just AWESOME!!!!!!!!! SO easy to make, and looked SO PRETTY!!! TY, ty, ty!!!!!!!!!

From: PaulaG

On Oct 20, 2007

This made a delicious brunch. The recipe reduced well to serve 2. The asparagus was trimmed and cut into 1/2 inch lengths then cooked in the boiling water, drained, and rinsed. After the butter was melted, the cooked asparagus was added back to the pan, the eggs were poured over and all was topped with cheese. Instead of putting this under the broiler, the frittata was flipped onto a plate then slipped back into the pan to brown the top side. Served with fresh sliced tomatoes and Honeymoon Sourdough Biscuits.

From: Chef-Boy-I-Be Illinois

On Apr 11, 2008

Wonderful main dish method of preparing asparagus! I add freshly grated parmigiana reggiano and torn basil leaves to mine. Spectacular frittata!

From: Juenessa

On May 17, 2007

This frittata is wonderful! It is light and fluffy in the center and browned and a little crunchy on the bottom and top. I did broil this in the oven for about 5-7 minutes, per suggestions in cooking instructions. I used monterey jack for the cheese. I love asparagus and this was a great way to have a one dish meal for dinner tonight. I also sprinkled a little Tabasco sauce on my portion~yum!

From: Lavender Lynn

On Jun 1, 2008

Easy, delicious, and a low-carb breakfast for us with leftovers for lunch! Once the method is in place, this invites varied ingredients, and we would probably add mushrooms and onions — but asparagus is a favorite here and great in this. Made for Zaar World Tour '08.

From: justcallmetoni

On Jun 1, 2008

A perfect centerpiece for a lazy Sunday brunch. I was tempted to add sun-dried tomatoes but held off, and glad I did. As presented, the asparagus really shine through and are well complemented by the cheese, in my case a mix of soy gouda and soy mozzarella. I made a slightly lighter version by replacing 2 of the eggs with 4 egg whites and all the butter with a single tablespoon of fancy extra extra virgin olive oil. (Thank heavens for a good non-stick skillet.) Served with a mixed green and strawberry salad and a roasted tomato sauce on the side. Thanks!

From: Sage

On Jun 1, 2008

This was so good! I did add a bit of garlic,2 mushrooms,2 green onions and 1/2 roasted red pepper to the asparagus; they were sittting there wanting to be part of this meal.So easy to prepare and a keeper; thanks for sharing. I made this for WT4; the frittata challenge. Rita

From: JackieOhNo!

On Jun 16, 2008

I had forgotten how quick and easy frittatas are until I prepared this. There is very little effort for a whole lot of flavor. I did not boil the asparagus, but steamed them in the microwave instead, which really sped things up. I agree with Lavender Lynn that this invites varied ingredients, and will definitely be playing with this for a long time. Thanks for a great, easy recipe. Made for ZWT4.

From: MarraMamba

On Jun 19, 2008

a fabulous asparagus, i used europes best frozen bd the store ones were woody.