Make the perfect Asparagus Frittata is just 30 minutes. Featuring a handful of simple, fresh ingredients, it’s excellent for light meals like lunch and brunch, or make-ahead meal prep.
Make the most of spring asparagus with this delightful frittata recipe. It’s cooked start to finish in a cast iron skillet and the prep takes no time at all, making it the ideal recipe to reach for when you need a quick and easy meal.
The perfect frittata is light but creamy with crisp edges, loaded with vegetables, fresh herbs, and a little cheese. Because we all need a little cheese in our lives now and then!
How to Make an Asparagus Frittata
Eggs and asparagus are natural flavor companions, and this quick and easy recipe ensures both shine. Ready in thirty minutes, asparagus frittata is perfect for a light meal like brunch or lunch meal prep. Be sure to use the freshest asparagus you can. It should be firm with no signs of softness and the stalks should snap when the woody ends breaks off. Use stalks of a uniform size so that they cook evenly.
- Trim the asparagus. Hold a stalk between both hands, then bend slightly until the stalk snaps. Slice the trimmed stalks into 3″ pieces.
- Thinly slice the shallots and finely mince the chives.
- Whisk a dozen eggs with sour cream or greek yogurt, salt, pepper, and chives until smooth. Fold in the parmesan cheese.
- Heat an oven proof skillet (cast iron or all metal) over medium high heat. Cook the shallots in butter until soft and browned around the edges.
- Add the asparagus, toss with the shallots, and saute three minutes more.
- Pour the egg mixture into the skillet, then give the pan a little shake to make sure it’s evenly distributed.
- Cook until the edges are just barely firm (see photo above).
- Transfer the skillet to the oven and bake until the eggs have puffed but the center still has a slight jiggle.
- Remove the skillet from the oven, then cool slightly until the edges pull away from the side of the skillet.
Enjoy it straight out of the skillet served warm or at room temperature, or let it cool and cover it and it will keep in the fridge for up to 4 days.
Recipe Frequently Asked Questions
When is asparagus in season?
It’s best to buy asparagus when it’s in season for the best quality and flavor. Asparagus season runs from February through June but peaks in April.
What’s the difference between an omelette and a frittata?
Omelettes are much thinner than frittatas and they are cooked solely on the stovetop, where as frittatas are mainly cooked in the oven. Omelettes tend to be cooked for one person at a time where as the larger batch frittata is prepared for a crowd.
Can you reheat this asparagus frittata?
Frittatas can be served at room temperature, but if you want to reheat it to serve, just place it in a preheated oven at 350ºF for 15 to 20 minutes. Cover it with foil so that the edges don’t burn. You can also reheat a slice of the frittata in the microwave for 20 to 25 seconds.
Tips for Making This Recipe Perfectly
- I like to use shaved parmesan cheese rather than grated. It creates little pockets of cheese when it melts, but grated works fine if that’s what you have.
- A well-seasoned cast iron skillet works best, but any ovenproof skillet (all metal) can be used.
- Use pastured eggs if available for best flavor and color.
- Substitute parmesan for feta or goat cheese.
More Recipes Featuring Asparagus
- Lemon Garlic Chicken and Asparagus Skillet
- Oven Roasted Lemon Garlic Asparagus
- Black Lentils with Roasted Asparagus and Carrots
- Broccoli Pasta Salad with Asparagus and Cherries
Did you make this Asparagus Frittata? I’d love to know how it turned out! Leave a comment and a rating below.
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- 10" cast iron skillet
- 12 eggs
- 2 tbsp sour cream, or full-fat greek yogurt
- ½ tsp sea or kosher salt
- ½ tsp cracked black pepper
- 1 tbsp chopped chives, plus more for garnish
- 2 oz shaved parmesan cheese
- 2 tbsp butter
- 2 medium shallots, thinly sliced
- 1 lb asparagus, ends trimmed, sliced into 2” pieces
- Fresh chopped parsley, for garnish
- Heat the oven to 425°F.
- Whisk eggs with sour cream, salt, pepper, and chives in a large bowl until smooth. Fold in the parmesan cheese and set aside.
- Heat a 10” ovenproof skillet over medium high heat. Add the butter and melt until it foams. Add the shallots and cook, stirring occasionally, until soft and the edges start to brown, 4-5 minutes.
- Add asparagus, toss to coat in the fat, and sautee 3 minutes, stirring occasionally.
- Pour the egg mixture into the skillet, then gently shake the skillet to evenly distribute. Continue cooking over medium heat until the edges are firm, 3 minutes.
- Transfer the skillet to the oven. Bake until the the eggs are puffed but the center is just slightly soft (it will have a slight jiggle to it), 12-14 minutes.
- Remove the skillet from the oven using oven mitts and place it on a cooling rack. Cool at least 5 minutes, or until the edges gently pull from the sides of the skillet.
- Garnish with fresh parsley and additional chives, then slice into 8 even wedges and serve.
- I prefer shaved parmesan cheese rather than grated because it creates little pockets of cheese when it melts.
- A well-seasoned 10″ cast iron skillet is best, but any ovenproof skillet (all metal) can be used.
- Substitute an equal amount of feta or goat cheese for the parmesan.