Mini Asparagus Frittata

Asparagus Frittata or Quiche?  Hands down for me, it's an Asparagus Fritatta.  Italian Frittata tend to be light, simple and uncomplicated, utilizing very few ingredients.     Quiche, on the other hand, has plenty of butter, pie crust and calories and not to mention, Fat.    I can remember growing up, my Mother made simple Frittata for Saturday lunch or packed a Frittata sandwich for a day at the Beach.   It was usually a potato or onion Frittata or a combination of both.   Her reasoning behind it was no mystery.   There was really no other choice.  By the end of the week, there was usually one potato left, some eggs, some Parmigiano Reggiano or one onion from the week before.  What a great way to use up ingredients, before the next market run.   A very practical approach, I might add.  Leave it to the Italians to stick to this approach in Italy, to this day, although the Frittata (Fritter), has gotten a bit more sophisticated.   Some things will never change.  Thank goodness.   How did we become a society of such wastefullness, when it comes to Food?  Have we lost our minds?
I was given a dozen, fresh eggs, from my Neighbors with very productive hens.  Our friends dropped off some fresh, garden Asparagus, I just had to use up.   I just recently found my nonstick popover pan (after this move from hell),  again and thought , why not?  I wanted to create some individual Frittata cakes to take along to my meetings for lunch early in the week.
This pan is a must have and not just for Popovers.  It's unique, non-stick interior,  makes it just so easy to use. It  can be ordered directly  here at this link.  
Enjoy!  Buon Appetito!
Ingredients  (6 servings)
One popover pan
6 large eggs 
About a pound of Fresh Asparagus (Woodsy ends removed and discarded), cut up fine in rounds with Asparagus tops reserved. 
1/2 sweet red onion or Sweet Vidalia (like to use red for color and taste) 
One tablespoon butter
2 ounces of Italian Fontina Cheese
2 ounces of English Cheddar or (Groviera) Gruyereu or any you like.
(Do not use Mozzarella)
2 teaspoons salt
One teaspoon of pepper plus more to taste
2 ounces heavy cream

Gather your ingredients.  Cut and set aside.

 Heat your skillet to low, add 3 tablespoons of olive oil and one tablespoon of butter and heat.  Add your onion, put your lid on the pan very tight and cook until translucent.   Add your cut up Asparagus and continue to cook.
 Add your Asparagus and cook for 10 minutes on low.  Give them a mix and cover them tight.  

Take them off the fire, let cool  In the meantime, mix eggs, salt, pepper, cheese, cream in a large bowl.   Add your cooled Asparagus and onion to the bowl and mix gently.
Carefully ladle into Popover pan.
Preheat oven to 350F Bake
Add your cut Asparagus tops to the top.  
An extra sprinkle of cheese if you like.

Bake until they rise to the occasion.
About 12-15 minutes.  

(It's ready)!!

Let cool for 15 minutes.  Serve warm, alone or with a salad for a light and delicious lunch.  Eat the next day at room temperature.
The edges should be golden.  Let cool and gently insert a knife along the edges to help lift the Frittata out of the pan.
Buon Appetito!


These look so delicious. We love asparagus so happy they are in season!
Newlywed Cook said…
Yummy! Never thought to put it in muffin tins for single-serving size. You could freeze these too and reheat when company comes over :)

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