Whether for a weekend brunch or a weeknight dinner, a simple roasted asparagus frittata is a crowd pleaser. It is one of those dishes that looks like it was a great deal of effort, but was actually very simple. (I love dishes like that…don’t you?)
I prefer the taste of roasted asparagus…over non-roasted asparagus, so I roast mine first. However, you could steam or boil your asparagus if you prefer….just be sure to cook it until tender before adding the eggs.
Don’t feel compelled to exactly stick to this recipe. You can add things like mushrooms, ham, different cheeses and/or herbs. You can use just whole milk, 2%, 1%, half and half, cream. Skim milk works, but I add cream to the eggs as well. We use skim or 1% milk normally, so I just supplement it with cream or half and half because I like the texture and flavor.
I also use a generous amount of cheese in this frittata. You can add less or even more.
The amount of asparagus can also be varied to fit your taste.
