Asparagus Cheese Frittata
Servings Prep Time
8people 30minutes
Cook Time
Servings Prep Time
8people 30minutes
Cook Time
  • 1 dozen eggs
  • 1/4cup heavy cream
  • pinch of sea salt
  • fresh ground black pepperto taste
  • 3/4cup grated Parmigiano-Reggiano cheese
  • 1bunch fresh asparagus
  • 2tablespoons olive oil
  • 1 1/4pound spicy Italian sausage meatbroken up
  • 1tablespoon butter
  • 4 cloves garlicminced
  • 6 sprigs fresh parsleychopped
  • 2tablespoons fresh basilchopped
  • 1bunch green onionswhites and 1/3 of green tops, chopped
  • 2 1/2cups fresh Mozzarellacut into 1/2” cubes
  • Cooking spray
  1. Preheat oven to 400 degrees F.
  2. Whisk the eggs together with ¼ cup heavy cream, salt and pepper to taste, and the grated Parmigiano-Reggiano, then set aside
  3. Lightly roast the asparagus. Cut off the coarse tips and drizzle with a little olive oil and salt and pepper. Bake at 400 degrees F. for about 10-15 minutes. Remove from oven and cut into 1 ½”, and set aside
  4. Heat a large skillet to medium high and sauté the sausage in olive oil until no longer pink, breaking it up as it cooks. Drain the sausage and set aside. Add the butter coating the sides of the skillet as it melts.
  5. Return the skillet to medium high heat, add the garlic and green onions and sauté for two minutes.
  6. Add the parsley and basil, stirring well, then add eggs, stirring briefly. Add the asparagus, sausage and cubed cheese and stir to distribute ingredients evenly.
  7. Continue cooking over medium high heat, watching that your eggs don’t burn. Allow the eggs to cook until the bottom and sides are set, but the middle is still runny, about 3 – 5 minutes.
  8. Place the frittata still in the skillet, in a 400 degree F. oven and cook until completely set and the centre is firm, 10 – 12 minutes. A butter knife inserted into the center should come out clean when done.
Recipe Notes

A cast iron skillet works best for this dish as it needs to transfer from the stove into the oven. A little cooking spray will help the frittata to come out clean, and the skillet must be hot before the eggs are added to ensure they don’t stick.

After the frittata has cooled, slip out onto a plate, or place a plate over the top and invert to release it from the skillet.

The photos shown here use a personal sized cast iron pan (typically labeled as a number 5 or 6) and this is an option IF you have enough of them to serve your family and/or guests. However, the recipe is written for one large skillet as that is what most people have. If you do use the smaller cast iron frying pans, you may need to adjust your baking times.