This 8-ingredient Asparagus Baked Frittata is so simple to prepare, ready in 30 minutes and made entirely in the oven! Overflowing with crisp asparagus, rich ricotta and fresh herbs, it’s a flavorful dish everyone will love! You can easily meal prep this baked egg casserole, making it perfect for every occasion, from breakfast and brunch to light lunches and easy dinners!
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!
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Asparagus Baked Frittata: overview
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 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.
How to cook baked asparagus 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.
What to serve with an 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 hash browns
- Toast, bagels or English muffins
- Green Salad
- Fruit salad
- Muffins
- Cured meats (such as bacon or prosciutto) or cured fish (such as gravlax)
Can I made baked asparagus frittata 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 egg 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 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.)
- 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!
Tips for the best asparagus egg frittata recipe
- 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.
- 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.
- 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.
- Line or grease your pan! 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!
Looking for more egg recipes?
If you love this frittata with asparagus, try one of these delicious recipes next:
Crustless Spinach Bacon Quiche
Strawberry Ricotta Breakfast Strata
Spanish Potato Crusted Frittata
Asparagus Baked Frittata
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
- 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.
- 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.
- 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.
- 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
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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 🙂
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!
Such an amazing combination of textures and ingredients to make this dish a great one to start your day with!
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!
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!
Chey, this frittata looks fantastic! Nothing announces spring like asparagus. Love the ricotta sprinkled on top!
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!
The prettiest spring frittata I have ever seen! You are so creative and talented, Chey.