NYC-style Broiled Spring Spaghetti Frittata with Asparagus, Peas and Lemon Ricotta
A crisp-topped spaghetti frittata that marries May's tender asparagus and peas with rich eggs and lemony ricotta, finished fast under the broiler for a burnished, restaurant-worthy crust. Weeknight-friendly, deeply savory, and perfect with a simple green salad.
This skillet frittata nods to Italian-American baked pasta traditions long loved across New York, where apartment cooks lean on the broiler for speedy, golden finishes. Spring's first asparagus and peas echo the season from the Hudson Valley to northern Europe, meeting the Belgian May market in a bright, green-studded tangle of noodles. Eggs take center stage, binding the spaghetti the way a slice at a classic East Village spot might, while lemon and chives keep it fresh. The broiler-driven technique also suits compact urban kitchens from Manhattan to Washington, D.C., where a hot top element stands in for a salamander and turns weeknight pantry staples into something celebratory in minutes. It is a dish that travels well across geographies: New York's Italian-inflected comfort, spring produce that feels at home in Brussels, and a finish that any city oven can deliver. Inspired by https://www.nytimes.com/2026/05/07/climate/fema-review-panel-trump.html and https://www.nytimes.com/2026/05/07/nyregion/ice-masks-hochul-ny.html.
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Professional food photography of NYC-style Broiled Spring Spaghetti Frittata with Asparagus, Peas and Lemon Ricotta. NYC-style Broiled Spring Spaghetti Frittata with Asparagus, Peas and Lemon Ricotta — A bronzed, puffed spaghetti frittata studded with emerald asparagus and peas, flecked with chives and lemon zest, sliced in a black cast-iron skillet and glistening with a light olive oil sheen. Style: High-end editorial food photography for a cookbook or food magazine. The food must look freshly prepared, with natural imperfections — slight char marks, a drip of sauce, steam rising, herbs slightly wilted from heat. No artificial-looking garnishes or unnaturally perfect arrangements. Photography & Composition - Camera angle: low side - Framing / crop: symmetrical centered - Setting / surface / props: wooden cutting board - Lighting style: backlit steam - Mood / narrative: cozy homestyle Food styling details: - Show realistic portion sizes on appropriate dinnerware - Include contextual props: a linen napkin, scattered fresh herbs, a wooden spoon, olive oil drizzle, or a glass of wine where appropriate - Textures must be visible: crispy skin, glossy glaze, flaky pastry, creamy sauces, charred edges - Color palette should feel natural and appetizing, not oversaturated Hard constraints - Photorealistic only — no illustrations, no watercolors, no cartoon style - No text, watermarks, or logos in the image - No human faces or hands visible - Avoid rustic wood unless specified in setting above
Instructions
- Position an oven rack 20 cm from the broiler element and heat the broiler to high. Place a 28 cm ovenproof nonstick or well-seasoned cast-iron skillet on the stove for later use.
- Mise en place: Trim and cut the asparagus; slice the spring onions, keeping whites and greens separate; thinly slice the garlic; zest the lemon, then juice it (reserve 1 tbsp juice); finely snip the chives and chop the parsley; set the ricotta in a fine sieve to drain for 5 minutes if needed.
- On a rimmed baking sheet, toss the asparagus with 2 tsp olive oil and 1/4 tsp fine sea salt (from the 1.5 g). Spread in a single layer. Broil 6 to 8 minutes, shaking once, until crisp-tender and blistered at the tips. Scatter the peas over the asparagus for the last 2 minutes of broiling, just until bright and glossy. Transfer vegetables to a bowl.
- Bring 3 liters of water to a rolling boil in a large pot. Stir in 18 g fine sea salt and the spaghetti. Cook until 1 minute shy of al dente (check the package and subtract 1 to 2 minutes), 8 to 10 minutes. Reserve 120 ml pasta water, then drain well and shake the colander to remove excess water.
- In a large bowl, whisk the eggs with the ricotta, lemon zest, 45 g of the Parmesan (reserve 15 g for topping), 6 g fine sea salt, black pepper, and red pepper flakes until smooth but not frothy. Stir in half the chives and half the parsley.
- Heat 1 tbsp (15 ml) olive oil and the butter in the reserved skillet over medium heat until the butter foams. Add the spring onion whites and garlic; cook, stirring, 1 to 2 minutes until fragrant and translucent without browning.
- Add the drained spaghetti and the broiled asparagus and peas to the skillet. Toss for 1 minute to combine, adding 60 ml reserved pasta water to loosen so strands are glossy but not soupy. Spread the mixture evenly in the pan.
- Pour the egg mixture evenly over the pasta. Using tongs, lift and settle the spaghetti so eggs penetrate. Cook on medium heat 3 to 4 minutes until the edges begin to set and you see small bubbles at the perimeter. Sprinkle the remaining 15 g Parmesan over the surface and drizzle 2 tsp olive oil on top to encourage browning.
- Slide the skillet under the broiler and broil 3 to 5 minutes until the top is puffed, deeply golden, and the center is just set with a slight jiggle. An instant-read thermometer inserted in the center should read 68 to 70C; it will carry over to about 72C while resting.
- Transfer the skillet to a wire rack and rest 8 minutes to allow the crumb to set for clean slices. Drizzle with the remaining 1 tsp olive oil and 1 tbsp lemon juice, then scatter over the remaining chives, parsley, and the spring onion greens.
- Slice into 4 to 6 wedges and serve on warm plates. The edges should be crisp, the center custardy, and the vegetables bright and tender.