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I can’t express how much we love this asparagus frittata.
We have been eating it for lunch, dinner, and sometimes breakfast. It doesn’t matter what time of day it is, this asparagus frittata makes a satisfying meal.
Tender, creamy, cheesy, eggs that is filled with sautéed onion, asparagus and red bell pepper – what’s not love about this asparagus frittata? It’s bursting with spring time goodness. It’s simple enough for a lazy weekend breakfast, or brunch – while still being special enough to make for Mother’s day, or Easter, or any special occasion.
Asparagus frittata is ideal for feeding a crowd – it serves 8. Plus it comes together in one pan from start to finish. And, it’s pretty easy to make. It’s gluten free, and vegetarian. It’s healthy – bursting with veggies and plenty of protein. Plus, it re-heats beautifully, making it perfect for meal prep – or, enjoy the leftovers from the weekend, for easy breakfasts during the week.
Ingredients for asparagus frittata
As always, the full list of ingredients along with their exact measurements are in the recipe card below, be sure to check it out.
- swiss cheese – I love the nutty, sweetness of swiss cheese with the spring veggies
- smoked gouda – the smokiness of the gouda adds so much flavor too.
- Parmesan cheese – adds a nice salty, cheesiness to the frittata (see notes for other cheese options).
- avocado oil – for sautéing the veggies. I like using avocado oil when I cook because it has the highest smoke point, which means it doesn’t break down, or burn as easily while cooking.
- white, or yellow onion – I love adding a a sautéed onion to a frittata, it adds a lovely tender sweetness. Another great option would be leeks!
- asparagus – the star of the show. I love how they get tender, and a bit charred from being sautéed, but still have a nice texture to them.
- red bell pepper – the sweetness from the bell pepper is a lovely, welcome addition.
- fresh herbs: dill, thyme, rosemary, parsley – or use a mix. Either way, a little fresh herb can add so much great flavor to the frittata.
- eggs – the other star of the show!
- egg whites – I like using egg whites to replace some of the whole eggs to cut down on the fat a little, and pump up the protein. I promise, there will still be plenty of richness from the egg yolks, and the cheeses.
- milk of choice – I use almond milk. Just a little milk makes the eggs fluffy and light in texture
- kosher salt – to bring out all the flavors.
- butter – a little butter adds an extra richness, plus prevents the eggs from sticking to the pan.
- garnishes: fresh parsley, dill, rosemary, or thyme – we eat with our eyes first. A little fresh garnish can go a long way!
What is a frittata?
A frittata is an Italian egg dish that is similar to an omelet in the sense that it usually has veggies, and cheese in it, but it is open faced, and not folded over on itself. It is cooked partially on the stove, and then finished in the oven. It is different than a quiche in that it does not contain heavy cream, or have a crust.
I personally love frittatas, they are so easy to make and are great leftover. You will often find me making one on a Sunday to use up veggies I have laying around, and to give us leftover breakfast for the beginning of the week.
This asparagus frittata is my absolute favorite version that I have made!!!!
What kind of pan should I use to make this asparagus frittata?
You want to use a 10 inch, oven safe, skillet.
This way you can sauté the veggies on the stove top, add the eggs, and then transfer the same pan to the oven.
I personally like using my well-seasoned 10 inch cast iron skillet (affiliate link) for this recipe. The veggies sauté so nicely, the eggs cook evenly, and the eggs don’t stick to the pan!
Why is my frittata rubbery?
It’s overcooked.
Anytime eggs turn out rubbery it is because they are overcooked.
To ensure your frittata is perfectly cooked, you want to pull the pan from the oven when the eggs are mostly set, but the center is slightly jiggly. if it’s fully set in the center, you have over-cooked it.
Keep in mind that the eggs will continue to cook after it’s out of the oven, from the residual heat of the pan. So, to ensure they don’t overcook, you want to pull the pan out while the eggs are still undercooked a little/ has a jiggly center!
Got it?
Egg school is dismissed! 😉
Does this asparagus frittata re-heat well?
Absolutely. 100% yes!!!
When you re-heat leftover frittata gently, in the microwave it is just as good as when it’s freshly made!!! I love this about frittatas!!!
Equipment I used to make this recipe
- Food processor – I recommend shredding your own cheeses for better flavor – my quick hack for this task is to use the shredding blade of my food processor. So easy!
- Box grater – You can also opt for using a box grater to grate your cheese instead.
- Chef’s Knife – a good quality chef’s knife makes for quick work of chopping up all the veggies.
- large Cutting board – a good cutting board is necessary for chopping all the veggies. A large one makes it easier to have plenty of space.
- 10 inch cast iron skillet – I love using my cast iron skillet for this recipe. The eggs don’t stick, and it’s oven safe.
- whisk – A good whisk must for whisking up the eggs.
Reasons you will LOVE this asparagus frittata recipe
- It’s delicious
- It’s bursting with spring veggies,
- and creamy cheeses.
- It’s packed with healthy protein.
- It’s versatile: serve it for breakfast, lunch, or dinner.
- It’s easy enough for lazy weekend breakfasts,
- but fancy enough for a special occasion.
- It has asparagus in it!
- It’s vegetarian, and gluten free.
- It re-heats beautifully, making great leftovers.
- It’s all made in 1 pan!
- It’s just so good!!!
More egg recipes for you to try
- Potato crust quiche with ham and broccoli
- make ahead breakfast sandwiches (with pesto)
- healthy white muffin cups
- Instant Pot hard boiled eggs
- Roasted red pepper deviled eggs
Did you make this recipe?
Let me know how it went. Leave a comment below along with a star rating⭐⭐⭐⭐⭐ . This helps my recipes to be rank higher in google, which helps my buisness to thrive. Thanks friends!
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Easy Asparagus Frittata
- Prep Time: 15 mins
- cooling time: 15 mins
- Cook Time: 26
- Total Time: 56 minutes
- Yield: 8 1x
- Category: breakfast, easy, entree, dinner
- Method: saute, bake
- Cuisine: gluten free, vegetarian
- Diet: Vegetarian
Description
This asparagus frittata is so good, it’s bursting with sautéed spring veggies and 3 cheeses. It’s easy to make (one pan). It is special enough for Easter, or Mother’s day! It’s satisfying for any meal, eat it for breakfast, lunch, or dinner. Plus, the leftovers re-heat beautifully!
Ingredients
- 1/2 cup swiss cheese, shredded (see notes)
- 1/2 cup smoked gouda cheese, shredded
- 1/4 cup parmesan cheese, shredded
- 2 tablespoons avocado oil, divided
- 1 white onion, or yellow onion, chopped
- 1 pound asparagus, woody ends trimmed, and cut into 2 inch pieces
- 1 red bell pepper, cut into 1 inch chunks
- 1 tablespoon herbs: such as fresh dill, thyme, rosemary, or parsley – you can also use a combo (sub 1 1/2 teaspoon of dried herbs)
- 8 large eggs
- 1/2 cup of egg whites – or 4 whole eggs (see notes)
- 1/4 cup milk of choice
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon butter
Garnishes
- Fresh parsley, rosemary, dill, or thyme for garnishes
Instructions
- Prepare – Arrange the rack of your oven in the center. Preheat your oven to 350 degrees Fahrenheit.
- Shred the cheeses – see notes on why I recommend shredding your own cheese. I like to use the grating blade of my food processor to make quick work of this job. Once the cheeses are all shredded, mix them together in a bowl and set aside.
- Prep the veggies – Cut the onion, asparagus, and bell pepper as instructed above, place in separate bowls, set aside.
- Sauté the veggies – Heat a 10 inch oven-safe skillet over medium high heat (A slightly non-stick pan is helpful. I like to use my well seasoned cast iron skillet). Once the pan is hot, add 1 tablespoon of the avocado oil, and then the onion, along with a small sprinkle of salt. Sauté the onion, stirring frequently until the onion is tender, and slightly translucent. Remove the onion to a dish, set aside. Add the remaining tablespoon of avocado oil, and then add the asparagus, along with a small sprinkle of salt – cook the asparagus, stirring occasionally, until it is slightly charred, and a little tender. Add the red bell pepper and cook for 3 minutes, until it is slightly tender. NOTE: If using hearty herbs such as rosemary, or thyme, add them along with the bell pepper to cook them slightly.
- Whisk together the egg mixture – While the veggies are cooking, to a large mixing bowl, add the eggs, egg whites, milk, 1 teaspoon kosher salt, and 1 teaspoon black pepper – whisk until well combined. NOTE: if using soft herbs, such as parsley, or dill, add them into the egg mixture. Stir half of the cheese mixture into the eggs.
- Add the eggs to the pan – Once the veggies are all cooked, add the cooked onion back into the pan, also, add the butter, and stir the butter around the pan – once melted, spread the veggies out in an even layer. Then, slowly pour the egg mixture over the veggies, allowing it to smooth out in the pan. Sprinkle the remaining cheese mixture on top.
- Bake – Transfer the pan to the center rack of the oven, and bake for 14 to 16 minutes, or until the center of the eggs is mostly set, a slight jiggle in the center is fine.
- Cool – Allow the frittata to cool for 15 minutes so that it can set up the rest of the way.
- To serve – Use a chef’s knife to cut the frittata into 8 triangles. NOTE: If using a nonstick pan that you don’t want to scratch, you may be able to carefully shimmy a spatula or two, underneath the frittata to carefully lift it out and place it onto a platter, or a cutting board to cut it. Garnish with chopped herbs, if desired, and serve immediately.
Notes
Why you should shred your own cheeses – I recommend shredding your own cheese. Pre-shredded cheese has anti-caking agents on it which prevents it from melting as well, and changes to overall flavor. I like to use my food processor fitted with it’s shredding blade to make quick work of this process. Or, you can easily use a box grater. Also, you can grate the cheeses in advance and store them in baggies for up to 1 week, if you prefer.
Different types of cheese – you can easily use whatever varieties of cheese(s) you like here. Other great options could be, white cheddar, or swap the parmesan cheese for a crumbled feta cheese.
Swap the onion for leeks – leeks would be a lovely swap here that would also represent spring flavors. I wish I would have thought of it earlier – either option will be delicious!
egg whites – I like using egg whites to cut down on a bit of fat, and bump up the protein. I buy a carton of egg whites at the store, and use those to keep it easy. You can easily swap the egg whites for 4 whole eggs, if you prefer.
Side salad – We have eaten this frittata as dinner on several occasions, and in that situation, I like to serve it with a simple side salad. I like to use mixed greens and make an easy vinaigrette.
Leftovers – The frittata makes great leftovers. Simply allow the frittata to cool completely, store in an air tight container in the fridge, and then re-heat slices of the frittata gently in the microwave.
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