PARTNER POST – Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.
An asparagus frittata with aged Havarti is great for an easy weeknight supper, but special enough for your Easter brunch.
By Heather Kinnaird
This week, I found myself with three pounds of asparagus and more than three dozen eggs, and that was after gifting to friends.
Too much asparagus + too many eggs = FRITTATA for dinner
Most frittata recipes call for Parmesan cheese, but lately we have been LOVING Castello’s aged Havarti, and I do mean loving. It has a buttery, nutty flavor that I find similar to a good Parmesan. We have been snacking on it non stop for weeks, but luckily I had just enough to shave over the top of the frittata before it went into the oven.
This frittata is about as easy as it gets, using only a few simple ingredients you probably already have at home, and makes a delicious light supper as well as breakfast or brunch.
Feed Your Creativity — Asparagus and Cheese Frittata
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This asparagus and aged Havarti frittata is a simple yet elegant dish, perfect for a light supper or a special brunch.
Ingredients
- 8 eggs
- 1/2 cup heavy cream (can also use half and half or whole milk)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup aged Havarti cheese, shaved
Instructions
- Preheat your broiler to high.
- In a large bowl, whisk together the eggs, heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper until well combined.
- Heat the butter and olive oil in a 10-12 inch ovenproof skillet over medium heat.
- Add the sliced shallot to the skillet and cook, stirring occasionally, until it begins to soften, about 2-3 minutes.
- Add the asparagus to the skillet and cook for another 5 minutes, stirring occasionally, until the asparagus is bright green and tender.
- Pour the egg mixture over the asparagus and shallots in the skillet, tilting the pan to ensure even distribution.
- Cook on the stovetop for about 5-7 minutes, or until the edges begin to set.
- Sprinkle the shaved Havarti cheese over the top of the frittata.
- Transfer the skillet to the preheated broiler and cook for 3-5 minutes, or until the top is puffed and golden brown.
- Remove from the oven and let cool slightly before slicing and serving.
Notes
For a variation, try using Parmesan cheese if you don’t have Havarti. This dish can be served hot or at room temperature, making it versatile for any meal. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in the oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 450 mg
- Fat: 28 grams
- Carbohydrates: 7 grams
- Fiber: 2 grams
- Protein: 18 grams
- Cholesterol: 375 mg
Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.
Frequently Asked Questions
Can I substitute the aged Havarti cheese with another type of cheese?
Yes, you can substitute aged Havarti with a similar cheese like Parmesan or Gruyère, but the flavor profile may slightly change.
How do I know when the frittata is fully cooked?
The frittata is fully cooked when the edges are set and the center is slightly jiggly; it will continue to cook after you remove it from the oven.
What is the best way to prepare the asparagus before adding it to the frittata?
Trim the tough ends of the asparagus, then blanch or sauté them briefly until tender before adding them to the frittata mixture.
