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
- 1⁄4 tsp. freshly ground black pepper
- 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.
- 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.
- 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.