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!

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!

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!

What is a baked frittata?

A frittata is an Italian egg-based dish that is creamy and custardy 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 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.

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 cook baked frittata?

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.

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)

Can baked frittatas 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 frittata?

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.

How to make an Asparagus Frittata? (Tips & Tricks)

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.

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

 

Craving MORE?  Follow all the deliciousness on Facebook, Pinterest and Instagram!

 

The best Asparagus Frittata Recipe👇

5 from 7 votes

Print

Asparagus Baked Frittata

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

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!

Course: Breakfast, Brunch, entree

Cuisine: American, Italian

Keyword: asparagus, baked, deviled eggs, Easy, frittata, ricotta

Servings: 6

Calories: 202 kcal

Author: Cheyanne Holzworth

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

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!

Recipe 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 Facts

Asparagus Baked Frittata

Amount Per Serving

Calories 202 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Cholesterol 301mg100%

Sodium 216mg9%

Potassium 307mg9%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 16g32%

Vitamin A 1215IU24%

Vitamin C 4.8mg6%

Calcium 189mg19%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.

©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission.  If you want to republish this recipe please do not list instructions, instead link directly back to this post.