The Baked ASPARAGUS AND PHILADELPHIA MINI FRITTATAS are a light, creamy starter perfect for spring. Asparagus, with its delicate and slightly grassy flavor, pairs with the softness of the cream cheese to create a simple but irresistible balance of taste.
Baking makes these frittatas soft and compact, with a slightly golden surface and a tender, enveloping interior. The Philadelphia provides a velvety consistency and a gentle flavor that enhances without masking the asparagus, making the dish suitable for the whole family.
Perfect to serve as a main course or on a spring buffet, the baked asparagus and Philadelphia mini frittatas are easy and quick to prepare. Delicious both hot and at room temperature, they are a versatile and wholesome way to bring the flavors of the season to your table.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 8 mini frittatas
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Easter
- Energy 152.42 (Kcal)
- Carbohydrates 3.60 (g) of which sugars 0.98 (g)
- Proteins 5.93 (g)
- Fat 13.14 (g) of which saturated 2.79 (g)of which unsaturated 1.52 (g)
- Fibers 0.40 (g)
- Sodium 143.49 (mg)
Indicative values for a portion of 54 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz asparagus (weight after cleaning)
- 3 eggs (medium at room temperature)
- 3.4 fl oz milk
- 2 tbsp all-purpose flour
- 3.5 oz cream cheese
- Half onion (small)
- 1.4 oz grated Parmesan cheese
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- 8 Muffin molds
- 1 Bowl
- 1 Skillet
Steps
Preparing these delicious BAKED ASPARAGUS AND PHILADELPHIA MINI FRITTATAS is really very simple and quick.
First, start by sautéing the finely chopped onion in a pan with the oil for 3-4 minutes, then add the previously cleaned asparagus, cut into rounds and blanched for 5 minutes in salted water, and let them absorb the flavors for a few minutes.
In a bowl, beat the eggs with the milk, the Philadelphia, the Parmesan, the flour and season with salt and pepper. Once the asparagus and onion mixture has cooled, transfer it to the bowl with the eggs and mix everything well.
Pour the mixture into silicone molds, filling them to the top and bake the frittatas in a preheated conventional oven at 392°F for 15-20 minutes.Remove them from the oven, let them cool slightly, then unmold and enjoy their goodness and simplicity.
