Each slice of this asparagus frittata is thick and flavorful, featuring rich and creamy cheese, tender asparagus, and fluffy eggs. Customize it with different fresh herbs and fresh cheeses, like parmesan cheese, or even add a protein like flaky salmon.
Like everything bagel breakfast sliders, it's the best recipe to feed a crowd because it's hearty, easy, and makes 8+ servings.
Frittata is an often overlooked brunch recipe, but one that should always be on your menu, especially for holidays like Easter and Mother's Day. April and May are part of the peak season for asparagus, making this ideal for those holidays!
Frittata is my go-to breakfast when I need a quick recipe that's crowd-pleasing and adaptable to what I have in the refrigerator. As you can see in this vegetable frittata, you can put in almost any kind of veggie and cheese you have on hand. Save this one for the next time you need a delicious brunch everyone will love!
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.
This Asparagus Frittata Recipe Is:
- Rich and creamy, thanks to the heavy cream and cheese.
- Full of fresh flavor from the herbs.
- Adaptable to veggies in season (we love fresh asparagus in the spring!).
- A great way to entertain a crowd.
- Full of protein and fats to keep you full.
- Impressive to look at, but easy to throw together.
Grab These Simple Ingredients
Here are the simple ingredients for this egg frittata. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for exact measurements.
- 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.
Did you know? 95% of U.S. dairy farms are family-owned and operated. Milk makes it from Ohio and West Virginia dairy farms to your fridge in as little as 48 hours. Follow milk’s amazing journey from the cow to your glass.
Another fun fact about dairy sustainability: The carbon footprint of a glass of milk is two-thirds less than it was 70 years ago, yet it still has the same nutritional benefits and great taste.
How to Make Asparagus Frittata
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. These step-by-step instructions will make sure this simple asparagus frittata turns out perfect every time, even if it's your first time making a frittata.
Video: Watch How to Make It
Start by chopping and prepping all of the ingredients. This recipe comes together quickly, so I recommend having all of the veggies and herbs chopped and great to go. Wash and remove the tough ends of the asparagus. Starting at the asparagus tips, cut them into 1-inch pieces. Chop all of the herbs and shred the cheese and set aside.
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.
Melt the butter in an oven-safe, 10-inch nonstick pan over medium-high heat. Add the chopped asparagus to the melted butter and cook for 3-4 minutes. You can see from the picture below it will start to turn a noticeably brighter green color. This is what you want! 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. You'll know it's done when the center no longer jiggles when you nudge the handle of the pan.
Carefully remove it from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature with more fresh herbs or arugula!
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.
Expert Tips for the Best Asparagus Frittata
- 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
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.
- 12 large whole eggs
- ½ 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
- ½ 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
- ¼ cup ricotta cheese or crumbled goat cheese
- 10-inch oven-safe skillet like a cast-iron skillet
- 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.
- 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.
- 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.
- 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.
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