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In less than 20 minutes, this spring Asparagus Frittata recipe can be ready to slice and serve. This easy frittata recipe is destined to steal the spotlight at your next brunch party, and also makes a delightful family dinner idea.

A slice of asparagus fritatta on a white plate.

You can scramble, omelet, fry, poach, hard boil, soft boil and even devil eggs. But when I’m craving a quick and easy dinner idea or brunch recipe, I almost always turn to frittatas.

One-pan recipes like frittatas are among my favorites for brunch, lunch, and dinner because they’re easy to prepare and to clean up after. Plus you can mix and match your favorite vegetables, herbs, cheeses, and toppings to make this Asparagus Frittata recipe (or any frittata recipe) your own.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Asparagus Frittata Recipe

Recipe ingredients

Labeled ingredients for asparagus frittata.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Parmesan cheese: Any hard, aged cheese (such as grated Asiago, pecorino, or Romano) will work here.
  • Asparagus: When trimming asparagus, the stalk naturally breaks near the woody, inedible stem. Depending on the age and thickness of each stalk, up to 50% of a piece of asparagus can be too woody to chew comfortably. So, I plan for 1 pound of asparagus knowing that after trimming, I can reasonably expect to have 8 ounces of edible asparagus.
  • Goat cheese: Melted dots of salty, tangy goat cheese accent every slice of this Asparagus Frittata. Swap in crumbled feta or blue cheese if desired.
  • Arugula: Or your favorite leafy green that looks freshest in the market.
  • Capers: These add a salty, briny punch to the side salad. Chopped olives, any variety, also does the trick.
  • White Wine Vinaigrette: For a bright and springy homemade salad dressing, in a small bowl, whisk together ½ cup olive oil, ¼ cup white wine vinegar, 1 teaspoon Dijon Mustard, 1 teaspoon dried oregano. Season to taste with salt and freshly ground black pepper. (I like ¼ teaspoon salt and a pinch of black pepper). Store leftover vinaigrette covered in the refrigerator, up to 4 days. 

Step-by-step instructions

  1. Preheat oven to 400 degrees. In a medium bowl, whisk together the eggs, Parmesan cheese, chives, ¼ teaspoon salt, and a pinch of pepper. Set aside. In a large skillet over medium-high heat, melt butter until foaming subsides. Add asparagus and cook until bright green and tender, about 5 to 8 minutes.
Asparagus being cooked in a black cast iron skillet.
  1. Add the egg mixture to the pan. Dot the top surface of the eggs with pieces of goat cheese.
Asparagus fritatta before being cooked in a cast iron skillet.
  1. Cook until eggs begin to set, gently lifting the edges of the eggs to help the eggs cook evenly. Transfer pan to oven and cook until the frittata is completely set, about 4 minutes. Meanwhile, in a medium bowl, add arugula, radishes, capers, and drizzle with the vinaigrette vinaigrette. Toss to combine. Cut frittata into quarters and serve with salad.
Asparagus fritatta after being cooked in a cast iron skillet.

Recipe tips and variations

  • Yield: This Asparagus Frittata recipe makes enough entree-sized slices and arugula salad to feed four adults. Use two pans and double the ingredients if you’re serving a larger crowd or would like to enjoy leftovers for breakfast or lunch later in the week.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Freezer: Bake the frittata and cool completely. Wrap in freezer-safe paper and/or plastic, then freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven.
Two slices of asparagus fritatta on white plates.

Recipe FAQs

How can I make this Asparagus Frittata more of a meal?

In addition to the side salad, I like to serve this easy egg recipe with Buttermilk Biscuits or 3-Ingredient Homemade Biscuits, toasted No-Knead Bread, or Rosemary Roasted Potatoes for a carb-based side. To please meat-lovers, add fried bacon or cooked breakfast sausage.

Can I use other vegetables instead of asparagus in this frittata recipe?

Of course! Sautéed diced mushrooms, Brussels sprouts, broccoli, tomato, sweet potatoes, winter squash, summer squash, and bell pepper all work wonderfully. Simply follow Step 1, cook your desired vegetables until tender, then proceed with Step 3 as listed in the recipe below.

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Asparagus frittata on a white plate with a salad.

Asparagus Frittata

In less than 20 minutes, this spring Asparagus Frittata recipe can be ready to slice and serve. This easy frittata recipe is destined to steal the spotlight at your next brunch party, and also makes a delightful family dinner idea.
5 from 7 votes
Prep Time 3 mins
Cook Time 17 mins
Total Time 20 mins
Servings 4 servings
Course Breakfast
Cuisine American
Calories 290

Ingredients 

  • 4 eggs lightly beaten
  • 1/2 cup grated Parmesan cheese (1 ounce, see note 1)
  • 2 tablespoons chopped fresh chives
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 8 ounces asparagus chopped into 2-inch pieces (see note 2)
  • 4 ounces goat cheese softened (see note 3)
  • 1 cup arugula (about 1 ounce see note 4)
  • 2 radishes thinly sliced
  • 1/2 teaspoon capers (see note 5)
  • 2 tablespoons white wine vinaigrette store-bought or homemade (see note 6)

Instructions 

  • Preheat oven to 400 degrees. In a medium bowl, whisk together the eggs, Parmesan cheese, chives, ¼ teaspoon salt, and a pinch of pepper. Set aside.
  • In a large skillet over medium-high heat, melt butter until foaming subsides. Add asparagus and cook until bright green and tender, about 5 to 8 minutes.
  • Add the egg mixture to the pan. Dot the top surface of the eggs with pieces of goat cheese. Cook until eggs begin to set, gently lifting the edges of the eggs to help the eggs cook evenly. Transfer pan to oven and cook until the frittata is completely set, about 4 minutes.
  • Meanwhile, in a medium bowl, add arugula, radishes, capers, and drizzle with the vinaigrette. Toss to combine. Cut frittata into quarters and serve with salad.

Notes

  1. Parmesan cheese: Any hard, aged cheese (such as grated Asiago, pecorino, or Romano) will work here.
  2. Asparagus: When trimming asparagus, the stalk naturally breaks near the woody, inedible stem. Depending on the age and thickness of each stalk, up to 50% of a piece of asparagus can be too woody to chew comfortably. So, I plan for 1 pound of asparagus knowing that after trimming, I can reasonably expect to have 8 ounces of edible asparagus.
  3. Goat cheese: Melted dots of salty, tangy goat cheese accent every slice of this Asparagus Frittata. Swap in crumbled feta or blue cheese if desired.
  4. Arugula: Or your favorite leafy green that looks freshest in the market.
  5. Capers: These add a salty, briny punch to the side salad. Chopped olives, any variety, also does the trick.
  6. White Wine Vinaigrette: For a bright and springy homemade salad dressing, in a small bowl, whisk together ½ cup olive oil, ¼ cup white wine vinegar, 1 teaspoon Dijon Mustard, 1 teaspoon dried oregano. Season to taste with salt and freshly ground black pepper. (I like ¼ teaspoon salt and a pinch of black pepper). Store leftover vinaigrette covered in the refrigerator, up to 4 days. 
  7. Yield: This Asparagus Frittata recipe makes enough entree-sized slices and arugula salad to feed four adults. Use two pans and double the ingredients if you’re serving a larger crowd or would like to enjoy leftovers for breakfast or lunch later in the week.
  8. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  9. Freezer: Bake the frittata and cool completely. Wrap in freezer-safe paper and/or plastic, then freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 5gProtein: 16gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 203mgSodium: 441mgPotassium: 236mgFiber: 1gSugar: 2gVitamin A: 1427IUVitamin C: 5mgCalcium: 200mgIron: 3mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. Thank you🥰 this was so easy and delicious! I threw some baby Bella mushrooms in with the asparagus! Will definitely make it again!!!5 stars