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–+ servings

Asparagus Frittata

Straight on photo of a slice asparagus frittata garnished with fresh herbs and crispy prosciutto.
Equal parts elegant and effortless, this Asparagus Frittata is the ultimate springtime crowd-pleaser! Featuring tender asparagus spears, fluffy eggs, plenty of cheese, and a sprinkle of fresh herbs, this egg and asparagus bake is perfect for any occasion—from breakfast and brunch to picnics and weeknight dinners. Best of all, you'll need just 8 ingredients and 30 minutes to make it!
Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 servings

Equipment

  • 1 Saucepan - for blanching asparagus
  • 1 Large Mixing Bowl - for mixing egg custard
  • 1 9-inch Square Baking Pan - for baking the frittata

Ingredients

  • 1 pound Baby Asparagus - or thin asparagus; trimmed
  • 8 large Eggs
  • ¾ Cup Whole Milk Ricotta - DIVIDED (6 ounces total)
  • 1/3 Cup Whole Milk (SEE NOTES)
  • 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
  • as needed Kosher Salt & Pepper
  • Optional Garnish Ideas: Prosciutto, Smoked Salmon, Arugula, Roasted Cherry Tomatoes, Fresh Herbs

Instructions

  • Preheat the Oven and Prepare Pan: Arrange oven rack to the center position and then preheat the oven to 375 degrees F.
    Grease a 9-inch or 8x10-inch baking pan with non-stick cooking spray - and grease it well!
    Then, line the pan with a sheet of parchment paper, cut to fit inside the pan with the edges slightly hanging over.
  • Blanch and Shock Asparagus: Bring a saucepan of water to a boil. Once boiling, season the water generously with salt.
    Add the asparagus and cook for 1-2 minutes, or until bright green and tender crisp.
    Use a large slotted spoon or tongs to transfer the asparagus to an ice water bath to shock the asparagus and stop the cooking process.
    Then, drain the asparagus, pat dry, and set aside.
  • Prepare Egg Custard: To a large bowl, add the eggs, 2 tablespoons of ricotta, milk, parmesan, chives, dill, and dijon. Season with ½ teaspoon salt and ¼ teaspoon pepper.
    Grab and whisk and vigorously stir the ingredients together until thoroughly combine.
    Then, set the bowl aside.
  • Assemble the Frittata: Place half of the asparagus inside the prepared pan, arranging it so that it's in a single row.
    Pour the egg mixture into the prepared baking pan.
    Lay the remaining asparagus spears in the eggs, arranging them so they're in a row.
    Dollop the top with the remaining ricotta and season lightly with salt and pepper.
  • Bake Asparagus Frittata: Transfer the eggs and asparagus to the preheated oven and bake for 28-38 minutes (keep an eye on the frittata), or until the frittata is risen and just set (it shouldn't jiggle in the center!).
    Remove the dish from oven and place onto a wire rack. Let the frittata cool in pan for 5 minutes.
    Carefully remove the frittata from baking pan by using both hands to grab parchment paper and lift frittata out. If it gets stuck, carefully slide a butter knife around the edges of the pan to release.
    Transfer the asparagus frittata to a serving platter or plate.
  • To serve: Cut into slices between the strips of asparagus. Top more fresh herbs, parmesan cheese, and prosciutto if using. For best taste, enjoy while warm or at room temperature!

Video

Notes

  1. Baking dish: You can use a round 9-inch deep pie plate instead. But, please follow the tips above about greasing the pan and watching the bake time.
  2. Lining the 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! Also, I be especially careful not to overcook the frittata, as it will continue to cook from the residual heat of the baking dish.
  3. 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.
  4. 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.
  5. 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. 
  6. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  7. Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 190kcal    Carbohydrates: 5g    Protein: 16g    Fat: 12g    Saturated Fat: 6g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 4g    Trans Fat: 0.02g    Cholesterol: 268mg    Sodium: 203mg    Potassium: 306mg    Fiber: 2g    Sugar: 2g    Vitamin A: 1173IU    Vitamin C: 5mg    Calcium: 187mg    Iron: 3mg
Course: Breakfast, Brunch, entree
Cuisine: American, Italian