I’m so excited to share Mom’s Asparagus Frittata with you. This has been one of my favorites for years, but I’d never ventured to make it myself. Heck, until now, I’d never made any frittata. It’s partly because Mom insists that frittata has to be made on the stove and not in the oven, because “That’s how we do it in Naples.”
So, I always wimped out, happily enjoying Mom’s frittata in her kitchen whenever I got the chance. But this blog is largely about pinning down the family recipes. It was time for me to put on my big-girl mutande and get over my fear of flunking “This is how we do it in Naples.” I’m so glad I did!
My reward was biting into a crispy-on-the-outside-but-tender-on-the inside, oh-so-delicious frittata. I’m not exaggerating when I say I swooned as my taste buds were greeted with the salty/nutty overtones of Romano and Parmesan cheeses, followed by eggs, garlic, asparagus and olive oil…oh, my my. Spring never tasted so good.
And I did it! I had worried about how to invert the frittata without ruining the whole thing, but with Mom’s good instructions, I had no problems. I felt such an adrenaline rush to successfully make Mom’s Asparagus Frittata in my kitchen, just like in Naples. It was like riding the Gemini roller coaster at Cedar Point as a kid, being so nervous going up that giant first hill and then being so stoked after I got off the ride that I couldn’t wait to do it again. I’m ready!
Here are some helpful tips to prepare this frittata on the stove:
- The asparagus needs to be fully cooked and fork-tender before it goes in the frittata. Start by cooking it at least halfway by steaming it (or with a bit of water in a shallow pan) and then finish the asparagus by sautéeing it with garlic in olive oil.
- The cooked asparagus needs to be dry before it’s ready for the frittata, so gently pat it with a paper towel.
- The heat needs to be on low under your frittata pan, so that the bottom won’t burn.
- Don’t invert the frittata until you see that the edges are turning brown and are set. There shouldn’t be much liquid on the surface; it should be almost set. (It could take 18 minutes or more.)
- Have two spare large, round pans or platters ready to help invert the frittata over the sink when it needs to be flipped. (I used a pizza pan and a 12-inch skillet.) Invert three times: from the original 10-inch pan onto the first spare pan, so that the cooked side is up; then onto the second spare pan so that the raw side is up; finally, back onto the original 10-inch pan, with the cooked side up.
Hakuna frittata, my friends! It means no worries…
(Recipe Source: Adapted from Mom, who uses two bunches of asparagus and Pecorino Romano instead of regular)