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Why It Works
- Blanching the asparagus keeps it bright green, plump, and juicy.
- Finishing the frittata under the broiler means you don't have to attempt to flip it midway through cooking.
- Salting the eggs in advance helps them retain moisture and remain tender.
When you have amazing seasonal produce, a frittata is one of the best, and easiest, ways to showcase it. In this version, fresh-picked asparagus and ramps add a juicy green bite that's as pure a celebration of spring as you can get.
Recipe Facts
Ingredients
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10 large eggs
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Kosher salt
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1 pound (450g) asparagus, woody ends trimmed
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3 tablespoons (45ml) extra-virgin olive oil
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8 ounces (225g) ramps, root ends trimmed, bulbs thinly sliced and leaves roughly chopped, divided (see note)
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1/2 teaspoon (about 1g) minced fresh thyme leaves
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Freshly ground black pepper
Directions
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In a large mixing bowl, beat eggs with 2 large pinches salt. Set aside.
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In a pot of boiling salted water, blanch asparagus until crisp-tender, about 2 minutes. Using tongs, transfer asparagus to an ice bath or cold water to chill. Drain and cut asparagus into 1-inch lengths.
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Adjust rack to 4 inches below broiler and preheat broiler to high. Heat oil in a 10-inch oven-safe nonstick or well-seasoned cast iron or carbon steel skillet over medium heat until shimmering. Add sliced ramp bulbs and cook, stirring, until softened, about 3 minutes. Stir in ramp leaves and thyme and cook until leaves are just wilted, about 1 minute. Stir in asparagus and cook until warmed through, 30 seconds. Season with salt and pepper.
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Pour eggs into skillet and cook, stirring and scraping pan all over, until loose curds form throughout, about 3 minutes; stop stirring before they permanently separate into scrambled eggs. Let cook until eggs on bottom are set, about 2 minutes.
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Place frittata under broiler and cook just until eggs on top are set. Shake pan to loosen frittata, using a spatula to separate the edges if necessary. Turn frittata out onto a plate or serve directly from skillet. Serve warm or at room temperature.
Notes
If you don't have ramps, you can substitute a similar amount of diced leek plus 2 thinly sliced cloves of garlic. Sauté both in oil, like the ramps, until softened.
Special Equipment
10-inch oven-safe nonstick skillet or well-seasoned cast iron or carbon steel skillet
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
207 | Calories |
15g | Fat |
6g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 | |
Amount per serving | |
Calories | 207 |
% Daily Value* | |
Total Fat 15g | 19% |
Saturated Fat 4g | 18% |
Cholesterol 310mg | 103% |
Sodium 289mg | 13% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 2g | 6% |
Total Sugars 2g | |
Protein 12g | |
Vitamin C 7mg | 35% |
Calcium 75mg | 6% |
Iron 3mg | 14% |
Potassium 301mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |