1/4 Photos of Asparagus Frittata
Good Looking Cooking's Note:
A recipe considerably adapted from a 1998 Home Beautiful magazine. A very tasty not too 'eggy' frittata. Serve this with a fresh carrot salad - suitable for vegetarians as well. The original recipe called for strong blue cheese, however I substituted a tasty cheese. Additions such as mushrooms and red capsicum makes this even better.Can also be baked in a pre-heated hooded barbecue.
My Private Note
Units: US | Metric
- 4 bunches asparagus
- 4 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 1 tablespoon dried sweet marjoram
- 1/2 teaspoon garlic powder
- 200 g cheddar cheese
- 4 tablespoons fresh parmesan cheese, grated
- 1 cup self raising flour
- 60 g butter, melted
- 5 eggs
- 1 cup milk
- 1 teaspoon cracked pepper
- 2 -4 spring onions, chopped
- 1Lightly steam the asparagus, until tender, but not mushy.
- 2Combine the remaining ingredients, except the spring onions and parmesan cheese in a bowl.
- 3Arrange the asparagus neatly in a buttered swiss-roll tin (or loaf pan).
- 4Pour on the batter and sprinkle with chopped spring onion.
- 5Bake for 30 minutes in a pre-heated 180 degree celcius oven until lightly browned on the top.
- 6Sprinkle the parmesan over the top after 20 minutes of baking.
- 7Serve warm or cold.
- 8Note:This can also be baked in a pre-heated hooded barbecue, with the outside burners on moderate, and the central burners turned off. Put the hood down and bake for 15 minutes, then reduce the burners to low and bake for another 10-15 minutes.
- 9Note: This recipe can be succesfully halved, using 3 eggs.
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Nutritional Facts for Asparagus Frittata
Serving Size: 1 (240 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 230.2
- Calories from Fat 120
- Total Fat 13.3 g
- Saturated Fat 7.6 g
- Cholesterol 110.3 mg
- Sodium 233.5 mg
- Total Carbohydrate 16.4 g
- Dietary Fiber 3.7 g
- Sugars 2.3 g
- Protein 13.3 g