This cheesy asparagus frittata recipe is perfect for breakfast, lunch, or dinner. Whole spears of asparagus sauteed with garlic are baked into a fluffy layer of parmesan and feta-loaded eggs. It’s a wonderfully simple recipe that will have you hooked at first bite.
If you love frittatas, you’re in luck! For a lighter option, try my Egg White Frittata. If you’re in the mood for something a bit richer, this easy Bacon and Spinach Frittata is fabulous!
I’m a huge frittata fan. I love that you can enjoy them anytime, and they make a perfect savory meal. This one, in particular, has got me totally obsessed. Vibrant stalks of asparagus lightly sauteed in garlic are baked into fluffy eggs with melty parmesan and crumbled feta. The feta adds a nice bite, the parmesan brings a hint of nuttiness, and the asparagus is perfectly buttery with a slightly crunchy texture. It’s just the right mix of flavors—totally delicious!
Serve a slice with orange juice and toast in the morning, or enjoy with a salad for your next meatless Monday lunch or vegetarian dinner.
Why You’ll Love This Asparagus Frittata Recipe
- Any time of day. This frittata is the perfect meal for any time of day. Serve it with banana muffins and coffee for breakfast or with soup and/or salad for lunch or dinner.
- Feta fantastic. I love the feta in this frittata. It adds a tangy, saltiness to an otherwise earthy dish. It really livens things up.
- Visually pleasing. Presentation-wise, this asparagus frittata is pretty unbeatable. It has a rustic elegance about it that will turn heads.
- Quick and easy. This recipe is very straightforward and will only take about 20 minutes of active time in the kitchen. It’s a great weeknight recipe for all skill levels.
What You’ll Need
You won’t need much to bring this asparagus frittata recipe to life. Here’s a shopping list for you. For precise measurements, scroll to the recipe card below.
- Olive oil and butter – I used both to saute the garlic and asparagus but you could use all butter or all olive oil.
- Garlic – I use fresh garlic cloves, but 1/2 teaspoon of garlic powder will also work.
- Asparagus – Make sure to trim the tough ends.
- Salt and fresh ground pepper – Simple seasoning to enhance all the flavors.
- Eggs – For frittatas, you need several eggs – we will use six here.
- All-purpose flour – The flour helps to hold the frittata together.
- Cheese – I went with crumbled feta cheese and shredded parmesan, but feel free to experiment. Crumbled goat cheese would be great.
- Fresh thyme – If you’d like to throw some oregano and/or fresh parsley in there as well, go for it!
- Plain fat-free yogurt – I love topping a slice of asparagus frittata with a dollop of plain yogurt but you can leave it off if you’d like. Sour cream would also work well here.
How To Make An Asparagus Frittata
Here’s a quick overview of how to make this easy asparagus frittata. Be sure to scroll to the recipe card below for more thorough instructions.
- Prep. Preheat the oven to 350°F and grease an 11X7-inch baking pan with cooking spray.
- Saute the veggies. Heat the oil and butter in a large non-stick pan over medium-high heat. Add the garlic and saute until fragrant. Add the asparagus, season with salt and pepper, and saute until tender.
- Whisk. Whisk together the eggs, salt, pepper, and flour. Stir in the cheese and thyme.
- Assemble. Pour the egg mixture into the prepared pan and top with asparagus.
- Bake. Bake for 35-45 minutes or until the eggs are fully set.
- Rest. Remove the frittata from the oven and let it stand for a few minutes before slicing and serving.
- Serve. Serve warm or at room temperature with a dollop of yogurt.
Tips For Success
- Keep an eye on the garlic. Garlic has a tendency to burn rather quickly, giving it an unpleasant taste. So keep an eye on it as you saute it in butter and olive oil. And make sure to keep the heat at medium-high, no higher.
- Don’t over-cook. Overcooking a frittata can end you with tough, rubbery eggs. I recommend you check the egg bake about 5 minutes before the cooking time is up. Stick a toothpick or a sharp knife in the center. If it comes out clean, it’s ready. If not, give it some more time and check in on it every few minutes. Also, the frittata will continue to cook/set a bit after you pull it out of the oven.
- Aesthetics. If your frittata is set before the top reaches the pretty golden-brown you are looking for, you can throw it under the broiler for a couple of minutes.
- Let it rest. After you take the frittata out of the oven, you want to let it rest for a few minutes before slicing into it. The eggs will firm up a bit more during that time.
Fun Variations
There’s lots of room for creativity with this frittata and asparagus recipe. Try a different cheese. Add some protein. You name it! Here are some ideas for you:
- Try different veggies. You are more than welcome to use more or different veggies here if you’d like. Just remember to cook them to your liking before arranging them on top of the eggs. I am a big fan of blistered cherry tomatoes, sauteed onions and mushrooms, and/or Crispy Air Fryer Roasted Broccoli.
- Experiment with cheese. The parmesan-feta combo is pretty unbeatable, but you could also try any combination of parmesan, pecorino, goat cheese, blue cheese, cheddar, etc. Just make sure you like the way it tastes alongside asparagus.
- Add some protein. If you’d like to add cooked and crumbled bacon or sausage to this frittata, go for it! Another option would be to lay prosciutto over the top after it comes out of the oven.
- Egg whites. Instead of using whole eggs, you can use just egg whites. About 3 tablespoons of egg whites equal 1 whole egg, so 24 tablespoons of egg whites total, which is 1 1/2 cups or 12 whole eggs.
Serving Suggestions
To me, this frittata is the perfect brunch food. I love serving it with a fresh glass of OJ, some coffee or tea, and a slice of homemade No Knead Skillet Olive Bread. Sometimes, I’ll even whip up some Morning Glory Muffins or Banana Bread Waffles.
Don’t stop there, though. This frittata can also be enjoyed for lunch or dinner as well. I like serving a slice or two with a steaming bowl of soup and/or a salad. Try my Cream of Zucchini Soup or this Roasted Tomato Soup. As for a salad, I highly recommend my Roasted Vegetable Salad or this Tomato Burrata Salad.
Proper Storage
- To store. Once the frittata has cooled to room temperature, cover it tightly with a double layer of plastic wrap or seal slices in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the leftover frittata to thaw in the fridge (if applicable) before transferring slices to a baking dish. If you stored the frittata in its original baking dish, just remove the plastic. Cover the frittata with aluminum foil and bake at 350°F for 15-20 minutes. Alternatively, microwave a slice or two in 30-second intervals until warm.
More Frittata Recipes To Try
Looking for more recipes? Here are a few other frittata-tastic miracles I can’t get enough of.
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Preheat the oven to 350˚F.
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Lightly grease a 11×7 baking pan with cooking spray and set aside.
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Heat the oil and butter in a large non-stick frying pan over medium-high heat.
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Add garlic and cook for 15 seconds or until fragrant, but do not brown it.
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Add the asparagus, season with salt and pepper, and cook for 6 to 7 minutes, or until tender, turning the asparagus to ensure it is evenly cooked. Set aside.
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Place the eggs, salt, pepper, and flour in a bowl and whisk well to combine.
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Whisk in the cheeses and thyme (or any other herbs you have on hand); continue to mix until thoroughly incorporated.
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Transfer the egg mixture to the baking pan. Top with the asparagus stalks.
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Bake for 35 to 45 minutes, or until golden brown and cooked through.
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Remove from oven and let stand 5 to 8 minutes.
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Cut and serve with a dollop of yogurt or sour cream on top of each slice.
- Trim the ends of the asparagus by simply taking the end of the asparagus between your thumb and forefinger and bend until it breaks.
- To store, cool the frittata to room temperature, then cover it with plastic wrap or store it in an airtight container. It keeps in the fridge for up to 4 days or in the freezer for 3 months.
Calories: 211 kcal | Carbohydrates: 15 g | Protein: 11 g | Fat: 11 g | Saturated Fat: 5 g | Cholesterol: 148 mg | Sodium: 365 mg | Potassium: 196 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 790 IU | Vitamin C: 4.1 mg | Calcium: 199 mg | Iron: 2.8 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
