Equipment
Ingredients
Core Ingredients
- 150 g asparagus, tough ends snapped off, cut into 2cm pieces
- 15 ml extra virgin olive oil
- 4 large eggs, room temperature
- 30 g parmesan cheese, finely grated
- 10 g fresh chervil, roughly chopped
Seasonings
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Gather and measure all ingredients.
Place the diced asparagus in the oven-safe skillet. Drizzle with half of the olive oil and season with a pinch of salt. Roast in the preheated oven for 8 minutes, or until the asparagus is tender and bright green.
While the asparagus roasts, vigorously whisk the eggs, grated parmesan, chopped chervil, remaining salt, and black pepper in a mixing bowl until completely unified and frothy.
Carefully remove the hot skillet from the oven using an oven mitt. Place it on the stovetop over medium heat. Add the remaining olive oil and swirl to coat the bottom and sides of the pan thoroughly.
Pour the egg mixture directly over the hot asparagus. Let it cook undisturbed on the stovetop for 2 to 3 minutes until the edges begin to pull away and set.
Transfer the skillet back into the 200°C (400°F) oven. Bake for 5 to 6 minutes, just until the center of the frittata is set and slightly puffed. Do not overbake.
Remove the frittata from the oven and allow it to rest in the pan for 2 minutes to stabilize. Carefully run a spatula around the edges, slide onto a cutting board, slice into wedges, and serve.
Chef's Notes
- For a fluffier texture, ensure the eggs are thoroughly whisked until no white streaks remain. Incorporating air is the key to a light, pillowy frittata.
- If fresh chervil is unavailable, fresh tarragon makes a great substitute. However, tarragon has a much more pronounced anise flavor, so use only half the amount.
- Always use a heatproof, oven-safe skillet like a well-seasoned cast iron or carbon steel pan to transition safely and smoothly from stovetop to oven.
- Roasting the asparagus first concentrates its earthy sweetness and eliminates excess moisture that could otherwise make your egg mixture watery.
Storage
Refrigerator: 3 days — Wrap tightly or store in an airtight container to prevent eggs from absorbing odors.
Reheating: Microwave on medium power for 45 to 60 seconds, or warm gently in a 150C/300F oven.
