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Asparagus + Pecorino Cheese Frittata

by evh on April 26, 2016

Asparagus + Pecorino Cheese Frittata | LocalSavour.com

Asparagus + Pecorino Cheese Frittata ~ It’s that frenzied time of the year (again) when we are in between saying goodbye to the lovely spring we had alongside hearing the knocking on the door from summer –– both on the home front and at the farmers market stands. Inundated with end-of-the-school-year (GAH!) activities, parties, book fairs and projects I am taking some solace –– at least for the couple of weeks that we Texans are aloud to –– and making pretty much anything and everything I can with the few weeks of fresh produce that seems to disappear almost as quickly as they arrive into our lives –– including things such as artichokes, berries, and asparagus. One of the great things about serving a frittata is that it can feed a few people in one swoop and, of course, that it can be eaten at almost anytime of the day. Eggs, folded in with tender asparagus and topped with some good pecorino cheese is best served with a glass of bubbles in my opinion but, not every meal can be so glamorous so a good cup of coffee will do in the morning at least. 

Warm Asparagus, Fennel + Strawberry Salad | LocalSavour.com

Long live asparagus … well … at least for a few weeks anyway.

Asparagus + Pecorino Cheese Frittata | LocalSavour.com

Golden edges around the delectable warm eggs.

Asparagus + Pecorino Cheese Frittata | LocalSavour.com

Then serve it right out of the pan.

Asparagus + Pecorino Cheese Frittata
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Servings Prep Time
4 servings 10-15 minutes
Cook Time
8-12 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
8-12 minutes
Asparagus + Pecorino Cheese Frittata
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 servings 10-15 minutes
Cook Time
8-12 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
8-12 minutes
Ingredients
  • 1 pound fresh asparagus about 12-15 spears, ends removed
  • 5 large eggs whisked
  • 1/2 cups pecorino cheese shredded
  • 1/4 cups shallots
  • 1 large clove garlic minced
  • 2 Tablespoons coconut oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Servings: servings
Units:
Instructions
  1. Place a small cast iron skillet over medium high heat and add shallots, garlic and coconut oil to the pan. Next add the asparagus and saute for 3-6 minutes or until lightly golden on both sides. Once golden, slowly add whisked eggs to the pan and give a gentle stir to coat the asparagus. Next add in half of the pecorino cheese around the pan followed by the salt and pepper.
  2. Let frittata cook for 1-3 minutes without stirring to set the bottom of the eggs. As the outer edges of the eggs begin to cook and firm up a bit, the center will still look runny.
  3. Turn the broiler on to 500 degrees. Carefully remove the pan from the stove top, sprinkle the remaining cheese onto eggs and place it into the oven just below the broiler. Let broil until the top of the frittata turns golden in color and the eggs are cooked through - about 3-5 minutes. Remove from the oven and serve.
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