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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.
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
Recipe ingredients
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
- 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 vinaigrette. Toss to combine. Cut frittata into quarters and serve with salad.
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.
Recipe FAQs
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.
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
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
- 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.
- 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Thank you🥰 this was so easy and delicious! I threw some baby Bella mushrooms in with the asparagus! Will definitely make it again!!!
Thanks Lory, that sounds delicious! So glad you enjoyed. – Meggan