Grammy's Kitchen · Frittata · Asparagus Frittata
One of 55 frittata recipes we measured
It ranks #53 of 55 for fluffiness among the frittata recipes we compared. 5 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 16% |
| fat | 11% | 5% |
| protein add | 90% | 28% |
| vegetables and beans | 54% | 60% |
| salt | 1% | 0% |
| aromatics | 0% | 16% |
| liquid | 0% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 500 g | 10 large Eggs |
| 60 g | 1/2 cup Flour (or use GF flour blend) |
| 6 g | 1 tsp kosher salt |
| 4 g | 1 tsp baking powder |
| 226 g | 2 cups ricotta or cottage cheese |
| 57 g | 1/4 cup melted butter |
| 226 g | 2 cups grated jack cheese, mozzarella, cheddar, gruyere or a mix (or sub part w/ goat cheese) |
| 6 g | 1 tablespoon fresh herbs- thyme, tarragon, basil, cilantro, |
| 268 g | 2 cups chopped asparagus- leave the asparagus tips for the top. |
Method: 8 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was really delicious and hearty. I made and refrigerated the egg/cheese/flour etc. portion the night before our brunch. Day of, I let the mixture come to room temp, then assembled with a multitude of fresh raw veggies (no asparagus but I added some dice” — a cook, 5.0★
“Made this for our Easter brunch and it was delicious. The texture is amazing and the flavor delicate. I added sauteed onion and mushrooms to the asparagus and used a combination of gruyere and goat cheese as well as fresh thyme. Laying the asparagus tips on” — a cook, 5.0★