Many asparagus recipes call for discarding the spring vegetable’s woody stems—but not this asparagus frittata recipe. In this no-flip egg dish from chef and food waste activist Ismail Samad, those tough ends are sliced thinly and cooked with onions and garlic until tender. This quick sauté not only reduces kitchen waste, it also stretches peak season produce farther.
This recipe calls for Gruyère and arugula to bulk up the bunch of asparagus, but any meltable cheese and tender salad greens will work well. To reduce food waste in your own kitchen, you can make other swaps to use up things you already have on hand: a leek for the red onion, a shallot in place of the garlic, or crumbled feta or goat cheese for the shredded stuff. By using up the veggies and other ingredients you have lingering in your pantry, you’ll up your weeknight dinner (or brunch) game and lower your carbon footprint.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Cast Iron Skillet
$30 At Amazon
Whisk
$12 $10 At Amazon
Silicone Spatula
$13 At Amazon
Recipe information
Yield
6–8 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Whisk eggs and cream in a medium bowl until no streaks remain. Stir in Gruyère and arugula; set aside.
Step 2
Separate woody ends from asparagus spears; thinly slice ends and set aside.
Step 3
Heat 1 Tbsp. oil in a large cast-iron or ovenproof nonstick skillet over medium-high. Cook asparagus spears, tossing occasionally, until crisp-tender and blistered in spots, 5–8 minutes. Season with salt and transfer to a plate.
Step 4
Add 1 Tbsp. oil to same skillet. Cook red onion, garlic, oregano, and reserved asparagus ends, stirring occasionally, until onion is softened and asparagus is tender, about 5 minutes. Season generously with salt and pepper.
Step 5
Swirl remaining 1 Tbsp. oil in skillet and wait 30 seconds before pouring in reserved egg mixture. Arrange asparagus spears in a single layer on top. Cook, undisturbed, until egg mixture is set at the edges, about 3 minutes.
Step 6
Transfer skillet to oven and bake frittata until puffed slightly and center is just set, 15–17 minutes. Let cool in pan 15 minutes.
Step 7
Just before serving, scatter chives over frittata and season with more pepper.
Do Ahead: Frittata can be made 3 days ahead. Let cool completely; wrap in foil and chill, or freeze up to 3 months. Reheat in a 300° oven until warmed through, 30–40 minutes.
