Easy Spring Recipe: Asparagus Frittata

With our season opening just a little over a month from now, we're looking at all sorts of recipes for the first fruits -- and vegetables -- of spring. This morning, an easy asparagus frittata that feeds a crowd. Perfect for your backyard brunch party this Sunday morning!

Recipe from Saveur Magazine

SERVES 10 – 12

Frittatas are typically made on the stove in a skillet, but preparing them in a bundt pan offers a convenient and beautiful alternative. Serve as part of a hearty lunch or Sunday brunch.

1 tsp. butter
2 cups grated white cheddar
1 small bunch chives, coarsely chopped
Salt
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

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.

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.

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.