Skillet-Baked Eggs and Asparagus Recipe (2024)

"Large skillet...." Would that be a 12 inch skillet???

I made this more as a crustless quiche and added a bit more cream (actually I used half n half), and used a buttered pie plate lined with sprinkled parmesan. Substituted gruyere for parm in the custard and used half green beans/half asparagus because it was in the fridge. Everyone had seconds!!

This is delicious, a perfect celebration of asparagus season. I think a 12-inch skillet sounds just right, but I actually use an oval pan because I happen to own one that looks nice on the table. If the pan is a little smaller, the eggs might need a few more minutes. When the local asparagus come in, I have no basil in the garden, but chives are abundant, so that's what I use. There's flexibility there.

Baked at 350 for 30-35 minutes.

This is a good master recipe. I used sweet peppers and onions with parmesan cheese one time, and mushrooms and onions with mozzarella another. Like to serve with rye or pumpernickel bread. I use a 10" skillet which gives the omelet some height.

What is great about this egg dish is that it is easily altered using food you already have at home. This is similar to the Persian kookoo or the Italian frittata. I used my trusted 10" cast iron skillet, which is pretty "nonstick" at this point. Used butter, as frying will go over the 400 degree mark causing olive oil to oxidize. I used various lettuces from garden, also a bit of young thyme and sage, and lots of parsley. I loved the passive cooking, which yielded tender results!

Enjoyed this, but preferred the Bittman version I made last week. It might just be that I used goat cheese in that one, which I think adds a fluffy richness instead of heavy density. Will absolutely continue, though, with the cups of herbs. Yum!

Very easy. I'll add more herbs and scallions the next time.

This was delicious. I added some diced ham and also baked the frittata at 400 degrees instead of 300, since I don‘t really care for „jiggly“ eggs. I added a hearty, crusty bread and a fresh green salad for a perfect dinner.

Excellent lunch! Like Sue, I'm far enough north that when the asparagus is ready, there are no herbs but chives in the garden. So that's what I used, in judicious amounts, with some yellow onion in lieu of scallions. With sea salt and lemon it was still plenty tasty. Next time (next year) I might save some sorrel and use it for this, thought the potato-and-sorrel gratin on this site is pretty delicious too. I too cut the recipe in half: great lunch for two.

Made half the recipe in a 10" pan; took just under 20 minutes to bake. Used new local asparagus and scallions from our CSA box. Great warm; leftovers also good from refrigerator next day. Use lots of herbs, especially parsley!

This was perfect! Made exactly as directed, & we loved it

Excellent dish, which I made exactly as the recipe directs. I get why creative chefs alter the basics, but I go with not changing anything until I know what I'm changing. As for the discussion about pan size, anyone who has made an omelet or frittata knows what they need and will choose accordingly I made half the recipe because it was just for the two of us using a medium (24cm) non-stick skillet. Out of the oven the results were fluffy and beautiful, puffed up, even almost like a souffle.

Doubled the cheese, added yellow and Serrano peppers. A BIG hit at brunch.

Utterly delicious. I didn’t have half and half so I added green yogurt to some milk instead. Used a deeper pan, and gave it an additional 6 min to cook because it was liquid in the middle when I checked. Used chives and store-bought cooked asparagus with a bit of leftover hard cheese. Received rave reviews!

This was delicious and easy.

Excellent recipe! I used hom*o milk, some feta, goat cheese with herbs and cilantro. I baked it 10 minutes longer (due to using milk) and it turned out amazing!

The herbs and asparagus were great, but it came out a little dry. I'll use a smaller skillet next time, and maybe cook it on the stove rather than bake it.

This was delicious. I followed the recipe, except that i used a large baking dish instead of the skillet. I found that it needed 5-10 more minutes in the 300 degree oven.

I did it straight up, exactly as the recipe reads, and it turned out fantastic. I used the cilantro and parsley combo.

This was delicious. I added some diced ham and also baked the frittata at 400 degrees instead of 300, since I don‘t really care for „jiggly“ eggs. I added a hearty, crusty bread and a fresh green salad for a perfect dinner.

I used an enameled 12" skillet. Turned out beautifully in 20 minutes on 300F. What a delicious way to eat asparagus!

Creme fraiche instead of cream or half

Outstanding. I lightened it up a little bit by replacing three of the eggs with egg whites, and I used half-and-half instead of heavy cream. The taste was not compromised one bit. Have used parsley tarragon chives and basil, all are wonderful. Especially the tarragon

Really wonderful - easy, indeed, with a huge payoff: well-balanced flavors and luscious texture. Halved the recipe, using 8-inch nonstick skillet.Instead of cream: heaping tablespoon of tangy whole milk sheep's yogurt; yu choy instead of asparagus (same weight). Cooked 18 minutes, due to rushing; but the texture was lovely (and a thermometer confirmed the eggs were plenty cooked), so that might be worth trying in the future. The lemon squeeze over top after removing from the oven: crucial

Made this last night for supper. It was definitely good & I would make it again. Followed the recipe except also added about 5 oz. of goat cheese crumbles & garlic scapes that were in my fridge & needed to be used. I think the goat cheese & garlic were good additions & I would probably add those again.

I used basil and parsley as herbs, and goat cheese instead of Parmesan. Used a nonstick 12-in skillet and pulled it out of the oven about 5 mins shy but the eggs were already all set so could’ve gone shorter. It was a great light meal to use up withering asparagus in the fridge! Goat cheese added a nice tang and texture so might use it next time as well.