Need a breakfast for two? This flavorful asparagus frittata is a perfect choice. It’s loaded with fresh chopped asparagus, Parmesan, and sharp cheddar for a simple, satisfying meal any time of day.
On my last trip to the market I spotted a bunch of beautiful local asparagus and couldn’t resist. Another shopper reached for the same stalks and we both laughed, agreeing it was the prettiest, most tempting asparagus we’d seen all season. We ended up swapping a few quick recipe ideas right there in the produce aisle.
Back home and hungry, I could have roasted the spears and eaten them straight from the pan, but I wanted something different. I decided on a small frittata—quick to make, easy to share, and perfectly portioned for two.
I don’t make frittatas as often as I should, which is odd because they’re fast and forgiving. This version came together in under 20 minutes and is ideal for breakfast, brunch, lunch, or a light dinner on a warm evening. I like serving it with a crisp green salad for contrast—chopped kale Caesar is a great match.
The combination of tender asparagus, creamy eggs, and two kinds of cheese gives this frittata bright spring flavor and a pleasingly rich texture. It’s straightforward to make in an oven-safe skillet and finishes quickly under a hot broiler or in a very hot oven.
More asparagus recipes
Roasted Asparagus
Cream of Roasted Asparagus Soup
Pesto Gnocchi with Asparagus
Asparagus Mushroom Burrata Pizza
Asparagus Frittata
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 ounces asparagus, woody ends trimmed and cut into 2-inch pieces
- 4 large eggs
- 2 tablespoons heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup extra sharp cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Instructions
- Heat an 8-inch oven-safe skillet over medium heat and add the olive oil.
- When the oil is hot, add the asparagus and sauté gently until it just begins to soften, about 5 minutes.
- In a small bowl, whisk together the eggs, heavy cream, kosher salt, and black pepper.
- Pour the beaten eggs over the asparagus in the skillet, sprinkle the cheddar over the top, and cook over medium heat until the edges are set but the center remains slightly loose, about 5 minutes.
- Sprinkle the Parmesan over the frittata and finish under a hot broiler or in a 450°F (230°C) preheated oven until the top is set and lightly browned, about 3–5 minutes—watch closely to avoid burning.
- Remove from the oven when set. Use a silicone spatula to loosen and slide the frittata onto a plate. Slice and serve warm.
Nutrition
Calories: 413 kcal
Carbohydrates: 5 g
Protein: 20 g
Fat: 35 g
Saturated Fat: 12 g
Sodium: 902 mg
Fiber: 2 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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