Get the most out of asparagus season with this seasonal spring frittata recipe. Eggs and asparagus are always a winning flavor combination, and our simple Asparagus Frittata couldn’t be easier to make. This quick and easy one-skillet recipe is seasonal, filling, flavorful, and flexible – serve it warm or room temperature for breakfast, brunch, lunch or dinner!
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Can we all take a moment to love on asparagus? I’m not talking about its health benefits (of which there are plenty). I’m talking about it’s culinary benefits – yes, asparagus is delicious, but it’s also versatile. It’s the little black dress of veggies.
For many veggies, there’s often a “best” way to make them, and that way is often roasted. But asparagus – asparagus has game. Of all the ways to cook asparagus, I’m not sure I can pick a favorite. Roasted asparagus? Perfection. Baked asparagus? Delightful. Grilled asparagus? Gimme.
And those are just the simplest of simple preparations. Because asparagus is so adaptable, so flavorful, and pairs with so many other tasty ingredients, there’s a bounty of possibilities when it comes to asparagus recipes. Stir fry chicken and asparagus for dinner. Fold sautéed asparagus into pasta for a spring primavera. Heck, skip the cooking altogether and make a raw asparagus salad.
Bottom line? Asparagus effortlessly elevates everything, and today we’re bringing it to breakfast (or brunch, or lunch, or dinner…) with a classic but classy Asparagus Frittata.
Sweet, earthy asparagus meets rich, custardy eggs with a bit of parmesan cheese and fresh herbs. It’s simple, it’s hearty, it’s elegant, and honestly? It’s one of the easiest recipes ever. An asparagus frittata is made in one pan in 30 minutes. Serve it warm or room temperature, and offer it any time of day. How’s that for flexible?
Asparagus Frittata Ingredients
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 lighter meal like breakfast or lunch. 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.
- Whisk a dozen eggs with sour cream, salt, pepper, and chives until smooth, then fold in the parmesan cheese.
- In a case iron skillet, saute the shallots in butter until soft and the edges are starting to brown.
- Add the asparagus and saute, stirring frequently, for 3 minutes.
- Pour the egg mixture into the skillet, then give the pan a little shake to make sure it’s evenly distributed.
- Continue to cook on the stovetop until the edges are 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.
- Serve warm or room temperature, and enjoy!
Recipe Notes and Tips
- I prefer 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.
- Swap the parmesan cheese for feta or goat cheese.
- A dollop of sour cream (or greek yogurt) makes the custard extra creamy.
- A well-seasoned cast iron skillet is perfect for cooking frittatas, but any ovenproof skillet (all metal) can be used.
- Buy in-season asparagus for the best quality and flavor. Asparagus season runs from February through June, but peaks in April.
Serving, Storing, and Reheating
Serving: serve frittatas warm or room temperature alongside a simple tossed green salad or with a basic starch like roasted potatoes.
Storing: place into containers or cover the skillet tightly with foil and store in the fridge for up to 4 days in the fridge.
Reheating: reheat large portions in a 350°F oven for 15 minutes; cover with foil so the edges don’t burn. Single slices can be reheated in the microwave for 30-45 seconds.
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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Asparagus Frittata with Parmesan and Shallots
Description
Ingredients
- 12 large eggs
- 2 tablespoon sour cream, or full-fat greek yogurt
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 tablespoon chopped fresh chives, plus more for garnish
- 2 oz shaved parmesan cheese
- 2 tablespoon butter
- 2 medium shallots, thinly sliced
- 1 lb asparagus, ends trimmed, sliced into 2” pieces
Instructions
- 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” cast iron (other other ovenproof) skillet over medium high heat. Add the butter and melt until it foams. Add the shallots and cook, stirring occasionally, until the shallots are soft and the edges start to brown, 4-5 minutes.
- Add the asparagus and toss to combine with the shallots; sautee 3 minutes, stirring occasionally.
- Pour the egg mixture into the skillet, then gently shake the skillet to evenly distribute the ingredients. 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 more chives, then slice into 8 even wedges. Serve warm or room temperature, and enjoy!
Recipe Notes
- I prefer shaved parmesan cheese rather than grated because it creates little pockets of cheese when it melts. Use grated if you don’t have shaved, or substitute for goat cheese, feta, or your favorite mild cheese.
Sharon
Really good frittata! I’ve made this three times now. Family loves it! Thank you!