Source: https://ohioeggs.com/recipes/spring-frittata-two-ways/

Spring Frittata Two Ways

Spring Frittata Two Ways

Your brunch menus need these frittatas! For a classic household flavor combination, try the Broccoli Cheddar, and for something elevated, yet approachable, the Springtime Asparagus is sure to be a hit.

grocery Prep: 10min
timer Cook: 15min
restaurant 4-6 serviings

Ingredients

Broccoli Cheddar Frittata

12 large Ohio eggs
3 cups of broccoli florets cut into 1-inch pieces
2 cups grated sharp cheddar cheese, divided
3 green onions, thinly sliced
3 tablespoons heavy cream
1 teaspoon olive oil
Salt and pepper to taste
3-4 dashes of hot pepper sauce (optional)

Springtime Asparagus Frittata

12 large Ohio eggs
2 cups of fresh asparagus (trimmed of tough ends) cut into 1-inch pieces on the diagonal
1 medium shallot, finely minced
1 cup shredded Gruyère cheese
2 teaspoons of olive oil
1/4 cup grated Parmesan cheese
3 tablespoons heavy cream
Salt and pepper to taste

Directions

Broccoli Cheddar Frittata

  • Whisk together eggs, heavy cream, salt and pepper until well combined and egg whites are not visible. Set aside egg mixture.
  • Preheat oven to 350 degrees F.
  • Place broccoli in a microwave-safe dish with 2 tablespoons of water. Cover and cook in the microwave for 1 1/2 to 2 minutes. Drain off any water.
  • Stir the hot sauce into the egg mixture if desired. Gently fold in the broccoli, 1 1/2 cups of the cheddar cheese and green onions.
  • Heat olive oil in an oven-safe 12-inch nonstick skillet over medium heat. Pour egg and broccoli mixture into the skillet and cook until curds start to form and the edges are setting. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top of the frittata.
  • Move the skillet to the oven and bake for about 10 minutes or until the eggs are set.
  • Cool 5 minutes, cut into wedges and serve.

Springtime Asparagus Frittata

  • Whisk together eggs, heavy cream, salt and pepper until well combined and egg whites are not visible. Set aside egg mixture.
  • Preheat oven to 350 degrees F.
  • Heat olive oil in an oven-safe 12-inch nonstick skillet over medium-high heat. Sauté the asparagus pieces until almost tender. Add the shallots and cook for another minute or two. Arrange the asparagus evenly in the pan.
  • Fold the Gruyère into the egg mixture and gently pour into the skillet. Rearrange asparagus as needed.
  • Cook until curds start to form and the edges are setting.
  • Move the skillet to the oven and bake for about 10 minutes or until the eggs are set.
  • Remove from oven, sprinkle with the Parmesan cheese and cool for 5 minutes before cutting into wedges and serving.