Total Time
Prep 10 mins
Cook 25 mins

A recipe for springtime from the San Francisco Chronicle.


  1. Preheat oven to 350°F Bring a large skillet of salted water to a boil.
  2. Cook asparagus in boiling water until just tender.
  3. Drain and plunge in ice water to stop cooking immediately. When cool, cut asparagus into 1/2-inch pieces and set aside.
  4. Melt butter in an ovenproof skillet over medium heat. Meanwhile, beat eggs and blend with cheese, asparagus and salt.
  5. When butter is melted, reduce heat to medium-low and add eggs to skillet.
  6. Cook until bottom is set, about 5-7 minutes.
  7. Transfer skillet to oven and bake until top is set. Or broil for a brown top.
  8. Serve warm or at room temperature.
Most Helpful

I changed out the cheddar cheese and replaced it with 4tbspn of ricotta whole milk cheese, blended gently with a fork and right before serving placed under broiler ( making sure pan handle is oven) until litely browned. Major differnce on taste - that is the Italian method.

bluesladi61 May 22, 2011

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!

justcallmetoni June 01, 2008

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

Chef-Boy-I-Be Illinois April 11, 2008