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Asparagus and Vegetable Frittata

white plate with bacon, tomato salad and vegetable frittataNow that springtime is here fresh asparagus is showing up in stores and at farmer’s markets.  Asparagus is one of my favorite vegetables so I am always thinking of ways to use it the breakfasts we serve our guests here at Foxfield Inn.

This recipe is has evolved over the years to one that our guests really like.  We hope you like it too!

Asparagus & Vegetable Frittata

Ingredients:

aspargus, cheese, corn, onion and kale

1 tablespoon vegetable oil
½ cup onions, diced
1 pound asparagus
1 ½ cups corn, canned & drained or frozen & thawed
4 cups kale, chopped
2 tablespoons water
1 cup Parmesan cheese, shredded (not grated)
1 tablespoon garlic/herb blend (or your favorite herb blend)
1 teaspoon salt
½ teaspoon pepper
12 large eggs
2 large egg whites (save the yolks for your Homemade Hollandaise sauce)

Directions:

Preheat oven to 350°F. Spray two 9-inch glass pie plate with cooking spray.

vegetables sauteing in a pan

In a 12-inch skillet heat 1 tablespoon oil over medium heat. Add onions and sauté
until translucent, about 5 minutes.

Trim woody ends from asparagus and slice into ¼ inch pieces. You should have about two
cups of sliced asparagus. Add to onions in pan and sauté for a few minutes until al
dente.  Add corn and stir.

kale sauteing in a pan

Remove vegetables from pan and put into an 8 cup measuring cup (you can use a large
bowl but I prefer to use a large measuring cup as it makes it easier to pour into the
pie pans).

Wash kale carefully. Remove leaves from stems (discard stems). Coarsely chop kale and add to sauté pan. Add two tablespoons water. Over medium heat wilt kale, approximately 5 minutes. Make sure all the water has evaporated off. Add kale to the vegetable mixture.

Stir in cheese and seasonings.

two glass pie pans filled with frittata mixture

In a separate bowl combine the eggs and egg whites. Beat until thoroughly mixed. Add to vegetables. Pour into prepared pie pans.

Bake for 35-40 minutes until lightly browned and center is firm.

Serve with Hollandaise sauce, crispy bacon and tomato & arugula salad.

 

Not serving 12 people?  This recipe works very well when reduced by half to serve 6.

white plate with bacon, tomato salad and vegetable frittata

Enjoy!

Dan & Kathryn Bundy, Your Innkeepers

Foxfield Inn, a luxurious bed and breakfast in Charlottesville, VA

 

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