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No Spoon Necessary

Seasonal Recipes & Unique Twists on Classic Dishes

Asparagus Baked Frittata Recipe

Published April 11, 2019. Last Updated June 3, 2020 by Cheyanne

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This creamy Asparagus Baked Frittata is exceptionally simple and easy to make! Layered with crisp asparagus, rich ricotta and fresh herbs, it’s baked entirely in the oven for a fuss-free meal that is perfect for breakfast, brunch or dinner!

Overhead photo of Baked Frittata sliced into long pieces and topped with prosciutto on a parchment paper lined wood serving board with a tan linen next to the board.Hi, friends! Today we are celebrating two of my all time favorite things – eggs and fresh asparagus!

Today’s dish is a spring necessity. It’s perfect for breakfast, brunch, lunch and dinner, plus it’s full of fresh flavor, filling and inexpensive to make! Not to mention, the leftovers taste absolutely divine.

In case you are someone who is intimidated by making your own frittata, have no fear! This baked frittata is extraordinarily easy to make. If you can scramble eggs in a bowl and turn on an oven, you can definitely master this easy baked egg casserole!

Overhead photo of blanched asparagus in a white saucepan filled with water - photo of step 2 of the frittata recipe.

Quick Navigation - Table of Contents

  • Asparagus Baked Frittata
    • What is a frittata?
    • How to cook a baked frittata?
    • How long to bake it?
    • What to serve with asparagus frittata?
    • Can this be made in advance?
    • How to store baked eggs?
      • Can you freeze baked frittata?
    • How to bake an Asparagus Frittata?
    • Tips for the best asparagus egg frittata:
  • Asparagus Baked Frittata
    • Equipment
    • Ingredients
      • Optional for Serving: Thinly Sliced Prosciutto, Vine Ripe Cherry Tomatoes, Microgreens
    • Instructions
    • Notes
    • Nutrition
    • You Might Also Like…

Asparagus Baked Frittata

Fluffy, creamy eggs flavored with delicate chives, fresh dill and a touch of tangy dijon mustard; layered with tender, bright asparagus and dolloped with rich, smooth ricotta cheese. Topped with nutty parmesan cheese, more fresh herbs and meaty prosciutto, this frittata is light, yet hearty and filling!

With only 15 minutes of hands-on-prep time required, this baked egg breakfast casserole is perfect for entertaining yet easy enough for Sunday brunch with the family!

Overhead photo of a glass bowl fill with eggs, milk, grated parmesan and fresh herbs with a wire whisk and tan linen arranged around the bowl - photo of step 3 of the frittata recipe.

What is a frittata?

A frittata is an Italian egg-based dish that is creamy and custard-like in texture. Frittatas are similar to a crustless quiche or omelette and can be made plain or enhanced with additional ingredients such as vegetables, meats and/or cheeses.

While traditional egg frittatas are made in a skillet on the stove-top and finished in the oven, baked frittatas are made in a casserole dish and completely cooked in the oven.

Baked frittatas are a stress-free, hands-off version of traditional frittatas.

Overhead photo of a parchment paper lined casserole dish filled with whisked eggs and blanched asparagus - photo of the first part of step 4 of the frittata recipe.

How to cook a baked frittata?

To cook a baked frittata you will need to pre-cook any vegetables first. Next, you whisk eggs with dairy (milk or heavy cream) and optional herbs or seasonings, then pour the mixture, along with the vegetables, into a greased casserole dish and bake.

How long to bake it?

You should bake a frittata in the oven until the eggs are puffed, risen and just set. If the center of the frittata jiggles slightly when you give it a gently shake that it okay as the frittata will continue to cook once you remove it from the oven.

It is important to keep an eye on the frittata while it is baking to avoid overcooking the eggs. Overcooked eggs will become extremely dry and sponge-like in texture.

Overhead photo of a parchment paper lined casserole dish filled with whisked eggs, blanched asparagus and dollops of ricotta - photo of the second part of step 4 of the frittata recipe.

What to serve with asparagus frittata?

Frittatas are a versatile dish and can be served as a side or main meal for breakfast, brunch, lunch or dinner!

Side dishes that pair well with a frittata:

  • Breakfast potatoes or hashbrowns
  • Toast, bagels or English muffins
  • Green Salad
  • Fruit salad
  • Muffins
  • Cured meats (such as bacon or prosciutto) or cured fish (such as gravlax)

Overhead photo of a fully baked asparagus frittata in a parchment paper lined pan before garnishing with herbs, grated cheese and sliced prosciutto - photo of step 6 of the recipe.

Can this be made in advance?

Yes! Baked frittatas are the perfect dish to make-ahead! To make in advance, whisk all the ingredients together and assemble the frittata in a greased casserole dish. Cover tightly and refrigerate the frittata for up to two days.

How to store baked eggs?

Frittatas should be stored in an airtight container in the refrigerator. Properly stored leftover frittatas will keep for up to 3-4 days.

Can you freeze baked frittata?

Unfortunately frittatas do not freeze well. Once defrosted, frittatas will become watery and the texture of the eggs becomes rubbery and unappetizing.

Overhead photo of Asparagus Frittata topped with prosciutto on a parchment paper lined wood serving board with a tan linen, cherry tomatoes and ramekin of snipped chives arranged around the board.

How to bake an Asparagus Frittata?

This egg recipe is fuss-free and incredibly easy to prepare. Since this frittata is cooked entirely in the oven, it’s mostly hands-off and perfect for breakfasts and busy weeknight dinners!

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)

  1. Preheat oven to 375 degrees F. Line a greased 9’’ square baking pan with two sheet of parchment paper, cut to fit inside the pan with the edges slightly hanging over.
  2. Blanch asparagus: Bring a saucepan of water to a boil. Season water generously with salt. Add the asparagus and cook for 1-2 minutes, or until bright green and tender crisp. Drain and rinse under cold water. Set aside.
  3. Prepare eggs: In a large bowl, whisk together the eggs, milk, parmesan, chives, dill, dijon and 2 tablespoons of the ricotta. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Assemble the frittata: Arrange half of the asparagus in the prepared pan in a single row. Pour the egg mixture into the prepared baking pan. Place the remaining asparagus in the eggs in a row. Dollop the top with the remaining ricotta.
  5. Bake for 30-38 minutes (keep an eye on the frittata), or until the frittata is risen and just set. Remove from oven and let cool slightly for a few minutes.
  6. To serve: Carefully remove the frittata from baking pan by using both hands to grab parchment paper and lift frittata out. If stuck, carefully slide a butter knife around the edges of the pan to release. Transfer frittata to a platter. Cut into slices between the strips of asparagus. Top more fresh herbs, parmesan and prosciutto if using. Enjoy warm or at room temperature!

Tips for the best asparagus egg frittata:

  1. Make sure you pre-cook the asparagus! In order to ensure the asparagus inside the frittata is tender, you need to blanch the asparagus in salted boiling water for 1-2 minutes.
  2. Make sure you use full-fat dairy!  While the asparagus frittata recipe below calls for whole milk, you can substitute heavy cream or half and half for a richer mouthfeel! However, using 2% or skim milk is not recommended or your frittata will turn out watery. Likewise, do not completely omit the milk or your frittata will not be creamy or custard-like in consistency.
  3. Do not overcook the frittata!  You want to bake the frittata until it the eggs are puffed, risen and just set. Over-baking the frittata will make the eggs dry and rubbery.
  4. If you want to serve this straight from the casserole dish, you can skip lining the pan with parchment paper. Just make sure you generously grease the casserole dish with non-stick cooking spray and be especially careful not to overcook the frittata as it will continue to cook from the residual heat of the baking dish.

Straight on photo of Frittata sliced into long pieces with one pieces arranged on top of another to showcase the inside of the frittata

This Asparagus Baked Frittata is the perfect way to celebrate spring! Rich, creamy and simple to prepare, it’s an impressive brunch offering or perfect for easy breakfasts and dinners!

Until next time, friends, cheers – to egg-cellent frittatas!

XOXO

Cheyanne

 

More easy egg recipes:

Crustless Spinach Bacon Quiche

Fluffy Omelet

Strawberry Ricotta Breakfast Strata

 

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The best Baked Asparagus Frittata recipe👇
Straight on, landscape photo of Asparagus Baked Frittata sliced into long pieces with one pieces arranged on top of another to showcase the inside of the frittata
Print Recipe
5 from 7 votes

Asparagus Baked Frittata

This creamy Asparagus Baked Frittata is exceptionally simply and easy to make! Layered with crisp asparagus, rich ricotta and fresh herbs, it's baked entirely in the oven for a fuss-free meal that is perfect for breakfast, brunch or dinner!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Brunch, entree
Cuisine: American, Italian
Keyword: asparagus, baked, Easy, eggs, frittata, ricotta
Servings: 6
Calories: 202kcal
Author: Cheyanne Holzworth

Equipment

  • 9’’ square baking pan
  • Saucepan
  • Large Mixing Bowl

Ingredients

  • 1 pound Baby Asparagus (or thin asparagus) – trimmed
  • 8 large Eggs
  • 1/3 Cup Milk *
  • ¼ Cup Parmesan – finely grated, plus more for garnish
  • 2 TBS Chives – thinly sliced, plus more for garnish
  • 1 TBS Fresh Dill – chopped, plus more for garnish
  • 1 tsp Dijon Mustard
  • ¾ Cup Whole Milk Ricotta - divided (6 ounces)
  • Kosher Salt & Pepper

Optional for Serving: Thinly Sliced Prosciutto, Vine Ripe Cherry Tomatoes, Microgreens

    Instructions

    • Preheat oven to 375 degrees F. Line a greased 9’’ square baking pan with two sheet of parchment paper, cut to fit inside the pan with the edges slightly hanging over.
    • Blanch asparagus: Bring a saucepan of water to a boil. Season water generously with salt. Add the asparagus and cook for 1-2 minutes, or until bright green and tender crisp. Drain and rinse under cold water. Set aside.
    • Prepare eggs: In a large bowl, whisk together the eggs, milk, parmesan, chives, dill, dijon and 2 tablespoons of the ricotta. Season with ½ teaspoon salt and ¼ teaspoon pepper.
    • Assemble the frittata: Arrange half of the asparagus in the prepared pan in a single row. Pour the egg mixture into the prepared baking pan. Place the remaining asparagus in the eggs in a row. Dollop the top with the remaining ricotta.
    • Bake for 30-38 minutes (keep an eye on the frittata), or until the frittata is risen and just set. Remove from oven and let cool slightly for a few minutes.
    • To serve: Carefully remove the frittata from baking pan by using both hands to grab parchment paper and lift frittata out. If stuck, carefully slide a butter knife around the edges of the pan to release. Transfer frittata to a platter. Cut into slices between the strips of asparagus. Top more fresh herbs, parmesan and prosciutto if using.  Enjoy warm or at room temperature!

    Notes

    1. Make sure you pre-cook the asparagus! In order to ensure the asparagus inside the frittata is tender, you need to blanch the asparagus in salted boiling water for 1-2 minutes.
    2. Make sure you use full-fat dairy!  While the asparagus frittata recipe below calls for whole milk, you can substitute heavy cream or half and half for a more rich mouthfeel!  However, using 2% or skim milk is not recommended or your frittata will turn out watery.  Likewise, do not completely omit the milk or your frittata will not be creamy or custard-like in consistency.
    3. Do not overcook the frittata!  You want to bake the frittata until it the eggs are puffed, risen and just set.  Over-baking the frittata will make the eggs dry and rubbery. 
    4. If you want to serve this straight from the casserole dish, you can skip lining the pan with parchment paper.  Just make sure you generously grease the casserole dish with non-stick cooking spray and be especially careful not to overcook the frittata as it will continue to cook from the residual heat of the baking dish.

    Nutrition

    Calories: 202kcal | Carbohydrates: 5g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 301mg | Sodium: 216mg | Potassium: 307mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1215IU | Vitamin C: 4.8mg | Calcium: 189mg | Iron: 3.1mg

    ©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission. Please do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.

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    Comments

    1. Jennifer @ Seasons and Suppers says

      April 12, 2019 at 7:32 pm

      5 stars
      Such a pretty frittata and love it in large size to feed a crowd! Asparagus and eggs are such a great combination, especially for Spring eating 🙂

      Reply
    2. Marissa says

      April 12, 2019 at 6:45 pm

      5 stars
      We had frittata for dinner three nights this week, lol! But yours looks better than the one I made. Loving the asparagus – all the spring vibes. Putting this on the menu while asparagus is still at its peak!

      Reply
    3. Kevin says

      April 12, 2019 at 1:53 pm

      5 stars
      Such an amazing combination of textures and ingredients to make this dish a great one to start your day with!

      Reply
    4. Kelsie | the itsy-bitsy kitchen says

      April 11, 2019 at 3:17 pm

      5 stars
      I can’t get enough asparagus right now–it’s one of my favorite veggies! I’m totally adding this to my Easter menu. UGH I can’t even wait to try it! Have a great weekend, Chey!

      Reply
    5. Ben|Havocinthekitchen says

      April 11, 2019 at 12:57 pm

      5 stars
      Oh I do love this fancy frittata all dressed up in spring colours and flavours! It indeed looks like a pizza. Perfect for this time of the year (or all year round). Well done!

      Reply
    6. Kelly | Foodtasia says

      April 11, 2019 at 12:45 pm

      5 stars
      Chey, this frittata looks fantastic! Nothing announces spring like asparagus. Love the ricotta sprinkled on top!

      Reply
    7. Mary Ann | The Beach House Kitchen says

      April 11, 2019 at 6:33 am

      5 stars
      Save a slice for me Chey! I love spring asparagus. And frittatas are a regular at our house for breakfast, lunch or dinner. Can’t wait to give this recipe a try!

      Reply
    8. angiesrecipes says

      April 11, 2019 at 3:56 am

      The prettiest spring frittata I have ever seen! You are so creative and talented, Chey.

      Reply

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    About me

    Welcome to No Spoon Necessary! My name is Cheyanne - I am the blogger and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts, and I have years of experience in a professional kitchen. I have a passion for seasonal ingredients and I believe anyone can create sensational food! Thank you for stopping by! I hope you stay awhile!

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