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5.0 from 24 votes

Asparagus Frittata

In less than 20 minutes, this spring Asparagus Frittata recipe can be ready to slice and serve. This easy frittata recipe is destined to steal the spotlight at your next brunch party, and also makes a delightful family dinner idea.

Prep Time
3 mins
Cook Time
3 mins
Total Time
20 mins
Servings: 4 servings
Calories: 290 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 4 eggs lightly beaten
  • 1/2 cup shredded Parmesan cheese (1 ounce, see note 1)
  • 2 tablespoons chopped fresh chives
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 8 ounces asparagus chopped into 2-inch pieces (see note 2)
  • 4 ounces goat cheese softened (see note 3)
  • 1 cup arugula (about 1 ounce see note 4)
  • 2 radishes thinly sliced
  • 1/2 teaspoon capers (see note 5)
  • 2 tablespoons White Wine Vinaigrette store-bought or homemade (see note 6)

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees. In a medium bowl, whisk together the eggs, Parmesan cheese, chives, 1/4 teaspoon salt, and a pinch of pepper. Set aside.
  2. In a large skillet over medium-high heat, melt butter until foaming subsides. Add asparagus and cook until bright green and tender, about 5 to 8 minutes.
  3. Add the egg mixture to the pan. Dot the top surface of the eggs with pieces of goat cheese. Cook until eggs begin to set, gently lifting the edges of the eggs to help the eggs cook evenly. Transfer pan to oven and cook until the frittata is completely set, about 4 minutes.
  4. Meanwhile, in a medium bowl, add arugula, radishes, capers, and drizzle with the vinaigrette. Toss to combine. Cut frittata into quarters and serve with salad.

Notes

  • Parmesan cheese: Any hard, aged cheese (such as grated Asiago, pecorino, or Romano) will work here.
  • Asparagus: When trimming asparagus, the stalk naturally breaks near the woody, inedible stem. Depending on the age and thickness of each stalk, up to 50% of a piece of asparagus can be too woody to chew comfortably. So, I plan for 1 pound of asparagus knowing that after trimming, I can reasonably expect to have 8 ounces of edible asparagus.
  • Goat cheese: Melted dots of salty, tangy goat cheese accent every slice of this Asparagus Frittata. Swap in crumbled feta or blue cheese if desired.
  • Arugula: Or your favorite leafy green that looks freshest in the market.
  • Capers: These add a salty, briny punch to the side salad. Chopped olives, any variety, also does the trick.
  • White Wine Vinaigrette: For a bright and springy homemade salad dressing, in a small bowl, whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 1 teaspoon Dijon Mustard, 1 teaspoon dried oregano. Season to taste with salt and freshly ground black pepper. (I like 1/4 teaspoon salt and a pinch of black pepper). Store leftover vinaigrette covered in the refrigerator, up to 4 days. 
  • Yield: This Asparagus Frittata recipe makes enough entree-sized slices and arugula salad to feed four adults. Use two pans and double the ingredients if you're serving a larger crowd or would like to enjoy leftovers for breakfast or lunch later in the week.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Freezer: Bake the frittata and cool completely. Wrap in freezer-safe paper and/or plastic, then freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven.

Nutrition Information

Serving 1 serving Calories 290kcal (15%) Carbohydrates 5g (2%) Protein 16g (32%) Fat 23g (35%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 203mg (68%) Sodium 441mg (18%) Potassium 236mg (7%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1427IU (29%) Vitamin C 5mg (6%) Calcium 200mg (20%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 290

% Daily Value*

Serving 1 serving
Calories 290kcal 15%
Carbohydrates 5g 2%
Protein 16g 32%
Fat 23g 35%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 203mg 68%
Sodium 441mg 18%
Potassium 236mg 5%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 1427IU 29%
Vitamin C 5mg 6%
Calcium 200mg 20%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.