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Spring Frittata with Morels, Grilled Asparagus and Grilled Scallions

A frittata featuring morels, grilled asparagus, scallions, and a grilled red pepper romesco sauce.

From the Recipes Wiki (Fandom) · 19 ingredients
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Why it works: Asparagus and parmesan cheese match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 300 recipes mention both. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

The recipe

Oven350°F
Time10 to 12 minutes

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the vegetables

  1. Fire up grill to medium heat.

  2. Rub asparagus and scallions with olive oil.

  3. Grill on all sides for 4 to 6 minutes, or until tender.

  4. Remove from heat and set aside.

  5. Put peppers on grill, and cook until softened and mostly blackened on all sides, for 12 to 15 minutes.

  6. Put peppers in a paper or plastic bag to steam briefly until cool enough to handle.

  7. Strip off majority of blackened skins, rinsing your hands as needed.

  8. Slice peppers into chunks, discarding stems and seeds and reserving juices.

  9. Put peppers and any juices, almonds, garlic, vinegar, paprika, crushed red pepper and salt in a blender or food processor. With motor running, pour in oil, and process until combined and nearly smooth.

  10. Set aside.

  11. Soak mushrooms in hot water to cover until soft, for about 15 minutes.

  12. Strain off, reserve 2 tablespoons of water and discard grit.

  13. Halve or quarter mushrooms if larger than bite-sized.

  14. Chop asparagus and scallions into bite-sized pieces, and set aside.

Make the frittata

  1. Preheat oven to 350°F, or use a covered grill at same temperature.

  2. Whisk together eggs, salt, pepper, Grilled Red Pepper Romesco Sauce, 2 tablespoons mushroom-soaking water and about half cheese until combined.

  3. Pour oil into an 8x10-inch ovenproof skillet, preferably nonstick, and heat over medium heat.

  4. Stir in mushrooms, asparagus and scallions, and warm through.

  5. Pat mixture down evenly in skillet.

  6. Pour egg mixture evenly into skillet.

  7. Continue heating until bottom is lightly set, for about 3 minutes more, lifting edges and tilting skillet to allow uncooked egg to flow to bottom.

  8. Scatter remaining cheese over Frittata.

Bake and serve

  1. Cover, and transfer skillet to oven.

  2. Bake until Frittata is set to desired firmness, for 10 to 12 minutes.

  3. Slice into wedges, and serve hot, at room temperature or chilled.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Asparagus + parmesan cheesetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together300 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Mushroom + parmesan cheesetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,199 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  3. Olive + parmesan cheesetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together4,076 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Olive + mushroomtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together4,057 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  5. Asparagus + mushroomtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together400 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set into a custardy structure that holds the frittata together when sliced.
Parmesan cheese
Adds savory, salty flavor and helps the top brown and the surface set.
Olive oil
Carries flavor and keeps the eggs from sticking while the base sets.
Dried morel mushrooms
Contribute earthy, concentrated mushroom flavor and chewy texture once rehydrated.
Asparagus
Adds tender-crisp texture and fresh, green vegetable flavor.
Red bell peppers
Provide sweetness and smoky depth from charring, and body to the romesco sauce.

The step that matters

Lifting edges and tilting the skillet while the bottom sets. Egg proteins set as they heat, so letting uncooked egg flow under the set edges gives an even layer. Stirring or skipping this leaves a thick, uneven base that cooks unevenly.

Flavor stand-ins for the almond

How well each one fits the dish's main ingredients (olive, asparagus, mushroom, egg, pepper, sauce, parmesan cheese):

  1. Peasbetter flavor fit
  2. Beansbetter flavor fit
  3. Sesamebetter flavor fit
  4. Almondthe original

Fit is the average pairing score against olive, asparagus, mushroom, egg, pepper, sauce, parmesan cheese. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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