Asparagus Frittata

  • Serves

    serves 10-12


This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.


  • 1 tsp. butter
  • 2 cups grated white cheddar
  • 1 small bunch chives, coarsely chopped
  • Kosher salt to taste
  • 20 spears asparagus, trimmed
  • 12 eggs, lightly beaten
  • 2 small yellow onions, peeled and chopped
  • 2 small carrots, peeled, trimmed, and finely grated
  • 1 cup self-rising flour
  • 1 cup milk
  • 14 tsp. freshly ground black pepper


Step 1

Preheat oven to 375°. Grease a 12-cup bundt pan with butter; set aside. Mix 1⁄2 cup of the cheese and 1 tsp. of the chives together in a small bowl and set aside.

Step 2

Bring a large pot of salted water to a boil over high heat and cook asparagus until tender, 3–4 minutes. Drain; cool under cold running water, then pat dry. Cut asparagus into 1⁄4"-thick pieces and transfer to a large bowl. Add eggs, onions, carrots, flour, milk, remaining 1 1⁄2 cups cheese, 1 tsp. salt, and pepper, and mix well. Pour batter into prepared pan and bake until firm, about 45 minutes. Allow frittata to cool in pan on a wire rack.

Step 3

Preheat broiler. Invert frittata onto a sheet pan. Sprinkle top with cheese and chives, and broil until cheese just melts, 1–2 minutes. Transfer to serving plate.

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