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 cheeses, like parmesan cheese, or even add a protein like flaky salmon.
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 add 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!
If you love this recipe, you’re sure to enjoy a Veggie Lovers Quiche and Spinach & Cheese Frittata, too.
Asparagus Frittata
- 15 minutes
- 35 minutes
- 50 minutes
Ingredients
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
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.
- 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.
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. Bake for 13-15 minutes or until set around the edges and top.
