If you’re looking for a delicious yet simple brunch or dinner idea, this Asparagus Egg Frittata Recipe is an absolute gem. I absolutely love how it balances the tender green asparagus with a creamy, cheesy egg custard—it’s such a crowd-pleaser every time I make it. Whether you’re cooking for your family or prepping something special for friends, this recipe hits all the right notes: fresh, flavorful, and effortlessly elegant.
Why You’ll Love This Recipe
- Fresh and Seasonal: Asparagus adds a wonderful spring vibe and a fresh crunch that brightens the whole dish.
- Creamy Texture: The ricotta and parmesan melt beautifully into the eggs, creating a rich and custardy frittata.
- Easy to Customize: You can add herbs, smoked salmon, or prosciutto to tailor it to your taste buds or occasion.
- Perfect for Any Meal: Whether breakfast, brunch, or dinner, it’s filling and elegant without being complicated.
Ingredients You’ll Need
Every ingredient in this Asparagus Egg Frittata Recipe comes together to create a creamy, fresh, and flavorful experience. When you shop, try to pick tender, thin asparagus for the best texture and fresh herbs that will really make the flavors pop.
- Baby Asparagus: Choose fresh, slender stalks—no need to peel, just trim the ends; this ensures tenderness.
- Eggs: Fresh large eggs give the base its fluffy and rich texture, so don’t skimp here.
- Whole Milk Ricotta: Divided use means some is mixed into the egg custard and some dolloped on top for creamy pockets.
- Whole Milk: Using full-fat milk keeps the frittata luscious—avoid low-fat or skim milk to maintain creaminess.
- Parmesan: Finely grated parmesan adds a sharp, savory note and a beautiful cheesy depth.
- Chives: Adds mild onion flavor and a lovely pop of color; slice thin for best texture.
- Fresh Dill: Provides a bright, herbal note that pairs beautifully with asparagus.
- Dijon Mustard: Just a touch adds subtle tang and complexity without overpowering.
- Kosher Salt & Pepper: Essential seasoning to balance all flavors just right.
Variations
I love that this Asparagus Egg Frittata Recipe is so flexible. I’ve played around with a few tweaks over the years that make it perfect for different moods or guests. Feel free to mix and match ingredients you love to make it your own.
- Add Protein: One of my go-to variations is mixing in some diced prosciutto or smoked salmon—adds a salty, savory touch that my family adores.
- Cheese Swaps: If you’re craving a sharper tang, swapping parmesan for manchego or adding crumbled feta gives this frittata a fun twist.
- Herb Choices: Sometimes I experiment with fresh tarragon or basil instead of dill for a slightly different herbal character.
- Make it Veggie-Loaded: Toss in some roasted cherry tomatoes or sautéed mushrooms for an extra veggie boost.
How to Make Asparagus Egg Frittata Recipe
Step 1: Preheat Your Oven and Prep the Pan
One of the things I learned early on is never to rush this step. Preheat your oven to 375°F and arrange the rack in the center so the frittata cooks evenly. I like to grease my baking pan really well with a non-stick spray, then line it with parchment paper that hangs over the edges—this little trick makes lifting out the frittata a breeze later on without sticking or breaking.
Step 2: Blanch and Shock the Asparagus
Don’t skip blanching the asparagus! Bring salted water to a boil, then add the asparagus for just 1-2 minutes until it turns bright green and is tender-crisp. Immediately plunge the spears into an ice water bath to stop the cooking. This keeps the asparagus vibrant and prevents it from getting mushy inside the frittata—plus, it adds a nice snap of texture. After draining, pat dry thoroughly to avoid extra moisture.
Step 3: Whisk Up the Egg Custard
In a large bowl, whisk together eggs, 2 tablespoons of ricotta, whole milk, parmesan, chives, dill, dijon mustard, salt, and pepper. I like to whisk vigorously to get a nice frothy mixture—it helps the frittata stay light and fluffy. The ricotta adds creaminess without weighing it down, and the herbs give every bite fresh flavor. Set this aside once well combined.
Step 4: Layer and Assemble
Here’s where the presentation starts to come alive. Place half of your blanched asparagus neatly in a single row at the bottom of the pan. Pour the egg mixture over evenly, then arrange the remaining asparagus on top in another row. Dollop the rest of the ricotta across the surface and sprinkle a little extra salt and pepper over everything. It’s almost too pretty to bake!
Step 5: Bake to Perfection
Pop your frittata into the preheated oven and bake for 28-38 minutes, keeping an eye on it past the 25-minute mark. You want the center to set without jiggling—overcooking turns the eggs rubbery, so trust your oven and watch closely. When it’s puffed up and just set, pull it out and let it rest in the pan for 5 minutes. Then, carefully lift it out on the parchment and transfer it to a serving platter.
Pro Tips for Making Asparagus Egg Frittata Recipe
- Don’t Skip Parchment: Using parchment paper lifted the frittata from my pan perfectly every time, avoiding any frustrating sticking or breakage.
- Blanching Matters: I learned that pre-cooking asparagus keeps it tender but not soggy inside the eggs—it’s a game changer for texture.
- Full-Fat Dairy Only: Whole milk and whole-milk ricotta give a creamy custard that skim or 2% milk just can’t match.
- Watch Bake Time Carefully: Overbaking dries out the frittata—remove it when it just stops jiggling in the center for the creamiest results.
How to Serve Asparagus Egg Frittata Recipe
Garnishes
I often top the frittata with freshly grated parmesan, extra snips of chives, and a sprinkle of dill—it brightens the dish right up. If I’m feeling fancy, a little prosciutto or smoked salmon on the side adds a salty, luxurious touch that pairs beautifully.
Side Dishes
We like pairing this asparagus egg frittata with a simple green salad tossed in lemon vinaigrette or some roasted cherry tomatoes to bring a sweet acidity to balance the richness. Crusty bread or a light potato hash also make the meal extra satisfying.
Creative Ways to Present
For brunch parties, I’ve served this frittata in individual ramekins for a charming personal touch. Another time, I arranged the asparagus in a spiral pattern on top for a stunning look. It’s one of those dishes where a little creativity on the presentation makes all the difference.
Make Ahead and Storage
Storing Leftovers
I’ve found that storing leftovers in an airtight container in the fridge keeps the frittata tasting fresh for up to three days. I like to slice it before storing so you can grab individual servings without messing up the whole dish.
Freezing
If you want to freeze leftovers, wrap individual slices tightly in plastic wrap and then place them in a freezer bag. From personal experience, thawing overnight in the fridge before reheating works best to keep the texture creamy and intact.
Reheating
To reheat, I pop slices in a 350°F oven for 10-12 minutes or microwave them gently on medium power, covered with a damp paper towel. This method keeps the eggs moist and prevents them from drying out.
FAQs
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Can I use regular asparagus instead of baby asparagus for this frittata?
Absolutely! Just be sure to trim the woody ends and if the stalks are thicker, consider slicing them in half lengthwise or blanching a little longer so they become tender without overpowering the texture of the frittata.
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Is it okay to use low-fat milk or omit the ricotta?
For best results, stick with whole milk and include ricotta. The fat content is crucial for the custard-like texture—low-fat options may make the frittata watery or rubbery, and skipping ricotta will reduce the creamy richness that makes it so special.
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Can this Asparagus Egg Frittata Recipe be made ahead of time?
Yes! You can prepare it a day in advance and refrigerate. Just warm it gently before serving. It’s perfect for meal prep or entertaining, making mornings and busy days so much easier.
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What’s the best way to avoid the frittata drying out?
Don’t overbake! Remove it from the oven as soon as the center is set and doesn’t jiggle. Remember, it will continue to cook from residual heat once out of the oven, so pulling it out slightly early guarantees a creamy texture.
Final Thoughts
This Asparagus Egg Frittata Recipe holds a special place in my kitchen because it transforms simple ingredients into something memorable and elegant without any fuss. It’s perfect for lazy weekend brunches, quick dinners, or even special occasions where you want to impress without stress. I really hope you try this recipe out—you might even find it becomes your go-to way to enjoy that beautiful spring asparagus season. Trust me, your kitchen (and your taste buds) will thank you!
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Asparagus Egg Frittata Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Asparagus Frittata is a creamy, savory dish perfect for brunch or a light dinner. Featuring tender blanched asparagus, whole eggs, and rich ricotta cheese, it’s baked to a fluffy, custard-like perfection with a hint of fresh herbs and parmesan for added depth. Easy to prepare and elegant to serve, this frittata is great warm or at room temperature and pairs beautifully with fresh herbs, prosciutto, or smoked salmon.
Ingredients
Vegetables and Fresh Herbs
- 1 pound Baby Asparagus – trimmed
- 2 tablespoons Chives – thinly sliced
- 1 tablespoon Fresh Dill – chopped
Dairy and Eggs
- 8 large Eggs
- ¾ cup Whole Milk Ricotta – divided (6 ounces total)
- 1/3 cup Whole Milk
- ¼ cup Parmesan – finely grated, plus more for garnish
Other Ingredients
- 1 teaspoon Dijon Mustard
- Kosher Salt – as needed
- Black Pepper – as needed
Optional Garnishes
- Prosciutto
- Smoked Salmon
- Arugula
- Roasted Cherry Tomatoes
- Fresh Herbs
Instructions
- Preheat the Oven and Prepare Pan: Arrange the oven rack to the center position and preheat the oven to 375°F (190°C). Grease a 9-inch or 8×10-inch baking pan thoroughly with non-stick cooking spray. Line the pan with parchment paper cut to fit with edges slightly overhanging for easy removal.
- Blanch and Shock Asparagus: Bring a large saucepan of water to a boil. Salt the boiling water generously. Add the asparagus and cook for 1-2 minutes until bright green and tender-crisp. Immediately transfer the asparagus to an ice water bath to stop cooking. Drain, pat dry, and set aside.
- Prepare Egg Custard: In a large bowl, combine eggs, 2 tablespoons of ricotta, whole milk, parmesan, chives, dill, and Dijon mustard. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Whisk vigorously until the mixture is smooth and well blended. Set aside.
- Assemble the Frittata: Arrange half of the asparagus in a single row inside the prepared baking pan. Pour the egg custard over the asparagus evenly. Lay the remaining asparagus spears on top in a single row. Dot with the remaining ricotta and lightly season with additional salt and pepper.
- Bake Asparagus Frittata: Place the pan in the preheated oven and bake for 28 to 38 minutes, until the frittata has risen and is just set with no jiggle in the center. Remove from the oven and allow to cool in the pan on a wire rack for 5 minutes.
- Remove and Serve: Use the parchment paper edges to carefully lift the frittata out of the pan. If it sticks, gently run a butter knife around the edges to loosen it. Transfer to a serving platter and slice between asparagus rows. Garnish with additional fresh herbs, parmesan, and optional prosciutto or smoked salmon if desired. Serve warm or at room temperature.
Notes
- You can use a round 9-inch deep pie plate instead of a rectangular pan—just grease it well and monitor baking time closely.
- If serving directly from the baking dish, skip the parchment but grease the pan generously to prevent sticking. Be careful not to overcook the frittata as it will continue to cook from residual heat.
- Blanching the asparagus before baking ensures it stays tender in the frittata rather than becoming tough or undercooked.
- Use full-fat dairy ingredients like whole milk and whole milk ricotta for the best creamy texture. Substituting heavy cream or half and half can make it even richer. Avoid low-fat or skim milk as it will yield a watery frittata.
- Do not overbake. Bake until eggs are puffed and just set, without jiggle in the center, to avoid dry, rubbery texture.
- If scaling the recipe, use the sliding scale on the recipe card to adjust ingredient quantities.
Nutrition
- Serving Size: 1 slice (1/6th of recipe)
- Calories: 220
- Sugar: 2g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 250mg
