Baked Asparagus Frittata Recipe

A uniquely tasty asparagus dish
Yield: 8    Preparation Time: 30 minutes    Cooking Time: 35 minutes
Delight your taste buds with this frittata recipe made from fresh asparagus, zucchini and sweet yellow pepper.


670g of fresh asparagus, ends trimmed, scales scraped off and sliced in one-inch pieces
10 eggs, slightly beaten
50g of onions, chopped
170g of zucchini, cut in ¼-inch thickness
1 medium-sized yellow sweet pepper, sliced in ¼-inch strips
1 small zucchini,
235ml of light cream
2tbsp of fresh Italian parsley, snipped
Freshly ground black pepper

Recipe Instructions

Boiling the veggies and other preparations

Prepare a 2-quart baking dish by brushing it with butter. Then, set aside. Meanwhile, pour an inch of water in a large saucepan and set it to boil. Once boiling, add the vegetables except the zucchini—the asparagus pieces, chopped onions and sweet pepper strips. Stir and continue to boil for a minute or two.

After that, reduce the heat, cover and simmer until all the vegetables are cooked to a crisp-tender consistency. Turn off heat and drain all the liquid. Layer the vegetables in the buttered baking dish, this time, including the zucchini. Do it evenly. Make sure to reserve some of the asparagus spears as you will be needing them to garnish the dish.

Baking the asparagus into a frittata

Get a bowl and combine the eggs, light cream and fresh Italian parsley. Season it with some salt and black pepper and mix. Pour this over the arranged vegetables in the baking dish and bake at 175 degrees Celsius. Do not cover the dish.

Check the frittata after half an hour. Insert a knife at the center of the dish and if it comes out clean, your frittata is ready. Let it stand for ten minutes and garnish with some of the asparagus spears you have reserved prior to serving.