This asparagus dill frittata recipe is one of my favorite ways to enjoy fresh asparagus from our garden.
It is a relatively quick and easy breakfast or even nice dinner.
I have not mastered preserving asparagus other than pickling, so we’ve learned to savor it while it is in season.
If you have a great way to preserve asparagus, let me know! Freezing it turns it in to mush whether I blanch it or not.
This recipe is naturally gluten free, and is Whole30 and paleo diet friendly.
What is a Frittata?
A frittata is an egg-based dish similar to a quiche or an omelette. You can add meat, cheese, vegetables… the possibilities are endless! I’ve even made a taco frittata out of leftovers from taco night. The big difference in a frittata is how it is cooked. While you start it on the stove and let it “fry” in the pan, you finish it by baking it in the oven until it is set in the middle.
Asparagus Dill Frittata Ingredients
This recipe is the perfect balance of fresh spring asparagus and frilly, soft dill. Can you believe I used to dislike dill? Ok, dislike may be sugar coating it. Now that we grow our own dill, I find myself using it a lot more than just for pickles.
Unfortunately dill and asparagus are not in season at the same time, so to get such a great flavor combination you have to make a compromise. In this recipe I use dried dill. Because I can’t seem to preserve asparagus worth a damn, it has become a springtime treat that we only get a couple times a year.
I did manage to pickle some asparagus this year. One of these days maybe I’ll try making it with the pickled asparagus and omit the dill.
I don’t use a lot of white pepper in my cooking, but in this dish I really think it makes a difference. White pepper has a milder and more subtle flavor than black. Use fresh ground if you can. It is kind of an uncommon ingredient and not one most people probably have in their cupboard. You can use black pepper and adjust to your taste, but seriously, try it with white pepper and you won’t be sorry.
Asparagus Dill Frittata
Equipment
- oven safe skillet
Ingredients
- 1 tbsp butter or ghee
- 1 medium onion sliced
- 1 lb asparagus trimmed and cut into 1 inch pieces
- 2 tsp dried dill or 2 Tbsp fresh
- 12 eggs
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp fresh ground white pepper
Instructions
- Preheat oven to 350 degrees
- Melt butter in an oven safe skillet (like a cast iron skillet) over medium heat.
- Add onion to the pan and sautee until almost translucent, about 3-5 minutes
- Add the asparagus and cook until it is bright green, about 2 minutes
- While the vegetables are cooking, beat all 12 eggs in a both and add the dill, lemon juice, salt, and white pepper.
- Once the onion and asparagus are cooked, add egg mixture to the pan and cook for about 10 minutes, until the edges appear to be cooked.
- Transfer pan to hot oven and bake it for 10 minutes or until the center is set and the top is just barely browned.
- Slice and serve.
Notes
What to Serve With Asparagus Dill Frittata
Since this recipe serves 6 and there are only 3 of us, we often will eat only the frittata for breakfast and it is plenty of food. However, if you want it to stretch a bit further you could add a side of bacon or even sausage patties. You could also include some nice sourdough toast.
Do you enjoy frittatas for breakfast? What is your favorite style?
Did you make this recipe? Be sure to show us! Tag @swallowsnesthomestead on Instagram and use the hashtag #swallowsnesthomestead