Why You’ll Love This Brunch Crowd Pleaser!
- Full of protein and fats to keep you full
- Perfect balance of rich and creamy eggs, tender asparagus, and fresh herb flavor
- Impressive to look at, but easy to throw together
- Customizable with fresh herbs, seasonal veggies, or extra protein
- Great for serving a crowd and reheats well for meal prep
For more breakfast recipes that feed a crowd, try my breakfast sliders, overnight blueberry waffle casserole, and this vegetable frittata recipe.
My Top Tips Before You Start…
- Use full-fat cream and cheese for ultimate richness, tenderness, and moisture.
- Shred your own cheese for maximum melt
- Don’t overcook it or the eggs can become tough and rubbery.
- Use the right size pan (9 to 10 inches).
- Fresh herbs make all the difference
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Need more easy egg recipes? These air fryer scrambled eggs, this sheet pan sweet potato breakfast hash, or a savory quinoa breakfast bowl are all easy breakfasts.
Ingredients You’ll Need
- Eggs: using a full cartoon of fresh eggs gives this recipe structure and protein.
- Heavy cream: the full fat from the cream is critical for the richest frittata. You could also use whole milk.
- Onion: cut up green onions for freshness or diced shallots for a sweeter onion flavor.
- Fresh herbs and garlic: a mixture of basil and chives is the perfect springtime combination.
- Shredded cheese: we love freshly shredded fontina cheese, but you can use gruyere cheese or fresh mozzarella cheese. Cheese can help fill the protein gap. Mozzarella is one cheese, in addition to others like Swiss, cottage, ricotta, and cheddar, that is high in protein. Cheeses like these contribute high-quality protein as well as calcium, phosphorus, and vitamin A to the American diet.
- Butter: unsalted butter adds flavor and helps prevent the eggs from sticking to the pan, but you can use olive oil too.
- Asparagus: asparagus has a mild flavor, a tender center, and cooks quickly, making it one of my favorite veggies. I love asparagus recipes—if you couldn’t tell by this tahini salmon and asparagus or lemon chicken orzo skillet.
- Fresh cheese: dollops of ricotta cheese add a fluffy texture to the top and make this frittata look just as good as it tastes. The combination of dairy and plants (asparagus) is the ultimate power couple that together delivers calcium, vitamin D, potassium, and fiber.
How to Make Asparagus Frittata
- In a large bowl, whisk together the heavy cream, basil, chives, salt, pepper, and shredded fontina cheese until the egg yolks, egg whites, and herbs are evenly distributed. Set aside.
- Add asparagus to the melted butter and cook for 3-4 minutes. Add the garlic and green onion and cook for another minute, until fragrant.
- Pour egg mixture evenly over the tender asparagus and let it cook and set for 3-4 minutes, without stirring. You’ll start to see the edges of the eggs set around the outside of the pan.
- Transfer skillet to a 400°F preheated oven and bake for 20-25 minutes. Cool before slicing and serving.
Recipe Variations
- More protein: stir in small pieces of ham, leftover chicken, flaky salmon, or tender crab meat.
- Spinach frittata: swap the asparagus for fresh chopped spinach or other earthy greens. Just cook it until it wilts.
- Different cheese: try feta cheese or parmesan cheese.
- More veggies: asparagus goes especially well with mushrooms, leeks, and tomatoes.
Tools for this Recipe
The right pan: you need an oven-safe, 9-10-inch, non-stick skillet for this frittata. You transfer the whole thing from the stovetop to the oven so it needs to be able to withstand the oven heat.
It’s also important not to have a pan that’s not too large or too small. A pan that’s too large will result in a thin frittata and a too-small pan will take longer to cook all the way through. We tested this recipe a few times with a 10-inch cast-iron skillet and a 10-inch Caraway pan.
A large or medium bowl to whisk the eggs and a sharp knife and cutting board to chop all those veggies and herbs!
This post is sponsored by the ADA Mideast. Thank you to brands like theirs who believe in me and my recipes so I can keep sharing free ones with you! Visit their website for nutrition facts, and cooking tips, and to learn about dairy farming.
Asparagus Frittata
Each slice of this asparagus frittata parmesan is thick and flavorful, featuring rich and creamy cheese, tender asparagus, and fluffy eggs. Customize it with different fresh herbs and cheeses, or even add a protein like flaky salmon.
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Servings: 8 servings
Ingredients
- 12 large whole eggs
- 1/2 cup heavy cream
- 1 tablespoon chopped basil or 1 teaspoon dried, plus more for topping
- 1 tablespoon chopped chives or 1 teaspoon dried, plus more for topping
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 cup shredded fontina, gruyere, or mozzarella cheese
- 2 tablespoons unsalted butter olive oil works too
- 4 green onions or 1 medium shallot thinly sliced
- 2 cloves minced garlic
- 1 lb fresh asparagus trimmed and cut into 1-inch pieces
- 1/4 cup ricotta cheese or crumbled goat cheese
Instructions
- Preheat the oven to 400°F.
- Crack the eggs in a large mixing bowl and whisk together with the heavy cream, basil, chives, salt, pepper, and shredded fontina cheese until the egg yolks and herbs are evenly distributed. Set aside.12 large whole eggs
- Melt the butter in an oven-safe, 9-10 inch skillet over medium-high heat. A 9 or 10-inch cast iron skillet is a great option, but any oven-safe heavy-bottom skillet works. When the butter is melted and hot, swirl it around to coat the bottom and up the sides of the pan. This helps prevent the eggs from sticking.2 tablespoons unsalted butter1 lb fresh asparagus
- Add the chopped asparagus to the melted butter and cook for 3-5 minutes, until it starts to cook and turn a noticeably brighter green color. Add the minced garlic and chopped green onion and continue to cook for another minute, until fragrant.
- Turn the heat down to medium and slowly pour the egg mixture evenly over the cooked veggies without stirring. Let it sit and cook over medium heat for 2-3 minutes until the edges and bottom of the eggs just start to set in the pan. While it’s setting slightly, dollop ricotta cheese or crumble goat cheese on top.1/4 cup ricotta cheese or crumbled goat cheese
- Carefully transfer the entire skillet to the preheated oven and cook for 20-25 minutes, until the edges are golden brown and the center no longer jiggles when you nudge the pan. Do not overcook.
- Carefully remove the skillet from the oven and allow it to cool slightly for 10 minutes. It will puff up while it’s baking and slightly settle while it cools. Run a spatula around the edge of the frittata and top with fresh chives, green onions, basil, and fresh cracked black pepper before cutting. Enjoy it warm or at room temperature.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Storage: Let the frittata cool down to room temperature and place pieces in an airtight container or wrap them tightly with plastic wrap. Store it in the refrigerator for up to 3-4 days.
Freeze: Wrap each portion of frittata tightly in plastic wrap, making sure there are no air pockets. Then, wrap each portion again in aluminum foil to prevent freezer burn. Label them with the date and contents, so you can easily identify them in the freezer. Store the frittata in the freezer for up to 2-3 months. Thaw overnight in the fridge and warm in the microwave or oven at 350°F until heated through.
Add protein: Flake a fillet of cooked salmon and stir it into the egg mixture with the herbs and cheese.
Make them into muffins: cook and divide the asparagus into a greased muffin tin. Baked for 13-15 minutes or until set around the edges and top.
Video
Equipment
- 10-inch oven-safe skillet like a cast-iron skillet
Nutrition
Serving: 1serving | Calories: 193kcal | Carbohydrates: 4g | Protein: 15.6g | Fat: 12.9g | Cholesterol: 298.1mg | Sodium: 371mg | Fiber: 1.6g | Sugar: 1.9g | Vitamin A: 222.7IU | Vitamin C: 4.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Great instructions! It turned out beautifully in my cast iron skillet.