Friday, April 06, 2012

Recipe for Asparagus and Fresh Mozzarella Frittata with Parmesan and Chives

Asparagus and Fresh Mozzarella Frittata with Parmesan and Chives
A delightful frittata with asparagus, fresh mozzarella, Parmesan, and chives!
 
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites.  I love all types of frittatas, but this version with asparagus and pieces of fresh mozzarella is one I love to make when I start getting fresh chives in the garden.)

Since I've been raving about how much I love the Bel Gioioso Fresh Mozzarella Pearls I found at Costco, I thought I'd show you one more thing I made with them, plus some asparagus tips my sister Pam gave me. (Thanks Pam!) If you're one of the people who commented you can't find the fresh mozzarella pearls, this recipe is one where you could substitute regular grated mozzarella, but the fresh mozzarella was wonderful melted into eggs like this. I also loved the fresh chives, which are flourishing in my garden this year, but sliced green onions would work too.

Start by heating some olive oil in the frying pan, then sauteeing the asparagus tips until they're barely starting to brown. They should still be tender-crisp when you remove them from the pan.

Add the eggs to the pan and cook for a couple of minutes before you lay the asparagus tips in. (I was going for the look of asparagus peeking out of the eggs, but my pan was a tiny bit too small. Maybe you'll have better luck with that!)

I made this twice, and the second time I cut the mozzarella pearls in half, which I thought was slightly better, since it spread the cheese out more in the finished dish.

After you add the asparagus spears, use your fingers to sprinkle the mozzarella pearls around the pieces of asparagus, then sprinkle the parmesan cheese on top.

Cover frittata and let it cook on very low heat for about 10 minutes. I love having a glass lid for my frittata pan which helps me see how it's cooking inside! (Browning is optional, but turn on the broiler if you're going to brown the top of the frittata.)

Sorry you can't see it better in this photo, but the frittata is ready to go under the broiler when the edges are looking firm, but the center is still not completely set. (If you're skipping the broiling step, just keep cooking until it's firm clear through.) When it's done, sprinkle with chives and serve hot.


Asparagus and Fresh Mozzarella Frittata with Parmesan and Chives
(Makes 4 generous servings, recipe created by Kalyn)

Ingredients:
8 oz. asparagus tips or cut asparagus pieces
2 tsp. + 2 tsp. olive oil
salt and fresh ground black pepper to taste
6 eggs, well beaten
1/2 - 1 tsp. Spike Seasoning (optional but recommended)
1/2 cup fresh mozzarella pearls or fresh mozzarella pieces (about 5 oz., could also use 1/2 cup grated mozzarella)
2 T grated Parmesan cheese
2 T chopped chives or green onions (I snip the chives with kitchen scissors, which is easier than chopping)

Instructions:
Wash and dry asparagus tips, and cut into sizes which will fit into your pan in a single layer. Heat 2 tsp. olive oil in heavy frying pan, then add the asparagus, season with salt and fresh ground black pepper, and cook at high heat about 2-3 minutes. When asparagus is barely browning on one side, turn and cook about 2 minutes on the other side.

While asparagus browns, drain mozzarella pearls and cut in half (or grate the cheese if you're using regular mozzarella.) Remove asparagus to a dish, add 2 tsp. more oil to the pan and heat oil on low. While oil heats, crack eggs into a bowl and beat with Spike seasoning until eggs are well-beaten. Pour eggs into pan, let cook for a couple minutes, then lay the asparagus spears in a single layer in the egg mixture. Use your fingers to sprinkle the mozzarella pearls around the pieces of asparagus, then sprinkle parmesan cheese on top.

If you're planning to brown the top of the frittata under the broiler turn the broiler on now. Cover pan and cook on low heat about 10 minutes, or until the edges are set but the center is still not completely set. Put pan under the broiler and brown the top for 2-3 minutes. (I have to turn the pan at least once to get it browned evenly in my broiler.) If you're not browning under the broiler, just cook covered until the whole frittata is firm, about 14 minutes.

Sprinkle frittata with chives or chopped green onions and serve hot.



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South Beach Suggestions:
This is a great breakfast or brunch dish for any phase of the South Beach Diet or any other low-glycemic eating plan. For phase 2 or 3, you could add toast made with South Beach Diet friendly 100% whole wheat bread.

More Dishes with Eggs and Asparagus:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese from Kalyn's Kitchen
Sunday Morning Omelet with Asparagus and Goat Cheese from Kalyn's Kitchen
Classic Asparagus, Eggs, and Parmesan from Real Epicurean
Roasted Asparagus with Poached Egg from Closet Cooking
Asparagus Frittata for Two from The Perfect Pantry
Asparagus Eggs Benedict from A Veggie Venture
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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34 comments:

  1. oh that looks delicious! you found the mozzarella pearls at costco? i'll keep an eye out for them!

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  2. Are you lucky enough to still have fresh asparagus? Our season is over, so sad! :(

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  3. I like that you put the asparagus spears in whole. What a pretty presentation! This looks fresh and delicious.

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  4. I have gotten quite good at the frittata, and now make them often to highlight the great produce of the season. I have found that I need to be careful about the amount of cheese I use. Sometimes, too much can add too much moisture, and the fritatta doesn't puff as nicely.

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  5. Hi!! This is my first time in your kitchen!!! I like the layout of your blog!! I love the simple taste of Mozzarella. I would love to give your recipe a try!!!

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  6. THAT is a frittata I can get behind. I love the little pearls. i can't always fine them, but i grab them when I see them.

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  7. MMMMM?...Kalyn: this frittata would be so lovely to enjoy for a pic nic! Lovely indeed!
    MMMMMMMMMMMMM,...!!!!

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  8. Chives are quickly becoming one of my favorite herbs. This sounds like a great brunch or light dinner!

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  9. Kalyn, I love your blog. I just started South Beach diet and your blog is an invaluable resource. Do you have any other ideas for breakfast than eggs?

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  10. So glad people are liking the idea of these little mozzarella balls in a frittata. I really loved this combination. The asparagus was grown by my sister's neighbor, definitely last of the season, but very good! I agree about the chives, I'm really loving them.

    Daily Fixer, there is a whole category on the left for breakfast ideas. If you're looking for phase one ideas that aren't eggs, look in the comments on the category page.

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  11. All of my favorite flavors in one pan. Beautiful!

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  12. This looks heavenly. It's been ages since I last had a fritatta, and never would have come up with this combination. Gonna try it this weekend.

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  13. Looks delicious. Even if you cant find the pearls, you could still use any sort of Bocconcini would do. Or just chunks of a fresh mozz, too. This recipe looks delicious. I might have to try it! My fiance hates asparagus...I'll probally try this with blanched brocoli.

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  14. The mozzarella balls really are a stroke of genius in this. Just delicious looking all the way around.

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  15. Gorgeous photo! I still need to get some pearls!

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  16. Thanks for the "pearls" of culinary wisdom - you are always an inspiration!!

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  17. Oh, i love mozza pearls. We are still getting fresh asparagus, they are great with eggs for sure.

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  18. I absolutely love making frittatas. I see mozzarella pearls from time to time but can never seem to find them when I need them. I'll definitely need to check out Costco!

    Sues

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  19. what a beautiful frittata! i'm so glad you posted this recipe, we grow chives in our backyard and i never know what to do with them.

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  20. Asparagus fritattas always look so pretty - this one looks really nice!

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  21. I have been enjoying using asparagus in egg dishes like this frittata. I really like the sound of using the fresh mozzarella in this one!

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  22. Kalyn, you've been banging out alot of delicious frittatas and I must look for the mozzarella pearls....nice find!

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  23. I'll definitely need more ideas from your site, as my husband started a low-carb diet last week. He tends to eat the same old stuff every day (he says that helps him lose weight, huh?), but I prefer a variety (of course, the kids and I are not following his diet, even though I am trying not to tempt him too much:)
    This is a great idea even for a light dinner - now that we have summer temperatures in SoCal, it would be easy just to add a salad, and for us some crusty bread.
    Thanks:)

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  24. Lana, glad you're enjoying the blog. You'll find the lowest-carb recipe in the Phase One section of the recipe archives (top left).

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  25. So I didn't have chives or fresh mozzarella so I substituted the mozzarella snack sticks chopped up and some fresh basil. It was delicious! Thanks so much for this great recipe!

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  26. Laura Lou, great idea to use mozzarella sticks and fresh basil. So glad you liked it.

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  27. Debby, that's always my goal, so I'm glad to hear it!

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  28. I like all the ingredients in this frittata, especially fresh mozzarella. Sounds delicious!

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  29. I need to give asparagus another chance! I've only eaten it plain and don't care for it too much but it looks SO good and I know it's so healthy. This sounds a perfect way to try it, I love frittata, thanks!

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  30. Debbie, if you like the other flavors in this you would probably like it!

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  31. Kalyn, I know that you love Spikes for your egg dishes. I have tried it several times and the flavor just does not appeal to me. Can you please recommend some other herbs, specifically, that we can substitute.
    Thanks.

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  32. Since I do like Spike and you don't, I think I'd find it hard to recommend something else (which you also might not care for, who knows?) But you can use most any herb blend that you like the flavor of to replace Spike in eggs.

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