• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Mind "Full" Mom
  • ingredient
    • Pasta
    • Beef
    • Poultry
    • Pork
    • Seafood
    • Vegetarian
    • soups
    • burgers
  • course
    • Beverages
    • Appetizers
    • Breakfast
    • Lunch
    • Main Courses
    • Sides
    • Salads
    • Snacks
    • Desserts
    • Condiments
  • method
    • 30-Minute Meals
    • Grilling
    • Instant Pot
    • Slow Cooker
    • Air Fryer
  • All Recipes
    • Main Courses
      • Beef Recipes
      • Chicken & Turkey
      • Pasta
      • Pork
      • Seafood
      • Soup, Stew, and Chili
      • Vegetarian
    • Breakfast
    • Breads and Muffins
    • Desserts
    • Kid-Friendly
    • Salads
    • Side Dishes
    • Slow Cooker
    • Snacks
    • Pantry Staples
    • Allergy Friendly Recipes
      • Plant-Based
      • Gluten-Free
      • Dairy-Free
  • Instant Pot
  • 30-Minute Meals
  • Meet Kristen
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Instant Pot
  • 30-Minute Meals
  • All Recipes
  • Meet Kristen
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Asparagus Frittata

    Breakfast Recipes Gluten Free Low Carb March 21, 2023 | By Kristen Chidsey | 57 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    This is the BEST FRITTATA! Made with fresh spring vegetables, bacon, and creamy eggs, this frittata is easy to make,  versatile and allergy-friendly. Perfect for a holiday breakfast, brunch, or light lunch.

    This Asparagus Frittata stars crisp-tender spring vegetables, crispy bacon, and cheesy baked eggs.

    Slice of Asparagus Frittata on white plate.


    While I love my recipe for Spinach Frittata, Instant Pot Frittata, and Oven Baked Potato Frittata, in the spring, this Asparagus Frittata is my absolute favorite version.

    Crisp-tender asparagus and broccoli are sauteed with a bit of bacon for a rich, smokey base. The bacon adds just the right flavor to the vegetables, making this frittata appeal to everyone--even those who typically turn their noses up at veggies!

    Whether gathering with friends, looking for a light meal, or entertaining for a holiday brunch, this delicious, easy Asparagus frittata makes a great option. 

    Key Ingredients

    Ingredients for Asparagus Frittata labeled on counter.
    • Eggs: Use standard large eggs. any variety. If you are watching cholesterol, feel free to use 9 egg whites in place of the 6 whole eggs.
    • Bacon: The bacon adds a smokiness that really compliments the vegetables. Use pork or turkey bacon. If you are vegetarian, omit the bacon and saute the vegetables in olive oil instead of the rendered bacon fat.
    • Vegetables: Fresh asparagus, broccoli, and minced onion are a fabulous combination. Feel free to omit the onion if desired. You can also replace the asparagus with additional broccoli or vice versa.
    • Cream: Feel free to use milk, half and half, or heavy cream in this recipe. If using non-dairy milk, unsweetened soy milk works best.
    • Cheese: Parmesan, feta, or Swiss cheese are all great options for this Frittata. You may omit the cheese altogether if desired.

    How to make an Asparagus Frittata

    • In a large oven-safe skillet or cast iron skillet, saute bacon, until crisp-tender.
    Bacon rendered out in skillet.
    • Once crispy, remove the bacon from the skillet and place it on a paper towel-lined plate.
    • Drain off all but 1 tablespoon of the bacon grease from the skillet.
    • Add the broccoli, asparagus, and onions to the skillet and saute until the vegetables are just becoming crisp-tender.
    Broccoli, asparagus, and onions being sauteed in cast iron skillet.
    • In a mixing bowl, mix together the eggs, cheese, cream, and spices until well combined.
    • Pour the egg mixture over the vegetables, right into the skillet.
    • Place the frittata into the oven to bake until the eggs are set up around the edges and the center is slightly wobbly.
    Baked Asparagus Frittata in cast iron skillet.

    Serving Suggestions

    Frittatas are fabulous for entertaining as they taste delicious warm, cold, and at room temperature. This Frittata is also safe to leave at room temperature for up to 2 hours, yet another reason this vegetable frittata makes a great option to entertain with.

    This Asparagus Frittata is a great item to feature at any brunch, especially when paired with Fruit Salad and a Cream Cheese Danish. However, Frittatas don't need to just be enjoyed for brunch, they also can be served as a light entree for lunch or dinner, when paired with Strawberry Spinach Salad or Spinach Bacon Salad.

    More Brunch Recipes

    • Easy Hashbrown Breakfast Casserole
    • Quiche Lorraine
    • Easy Overnight French Toast Casserole
    • Maple Candied Bacon
    • Breakfast Sliders

    If you tried this Asparagus Frittata, I would love for you to leave a comment and review below.

    Slice of asparagus frittata on a plate.

    Asparagus Frittata

    Asparagus and broccoli are sauteed with bacon and then baked with eggs to create a delicious Asparagus Frittata. 
    5 from 13 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 119kcal
    Author: Kristen Chidsey

    Ingredients

    • 3 strips thick bacon diced
    • 1 cup broccoli florets chopped into 1-inch pieces
    • 1 cup asparagus chopped into 1-inch pieces
    • ½ cup sweet onion minced
    • 6 large eggs
    • ½ cup cream or milk
    • ⅓ cup grated parmesan cheese
    • 1 teaspoon salt
    • 1 teaspoon pepper
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Heat the oven to 350 degrees F.
    • In a 10-inch cast iron or oven-proof skillet, saute the bacon over medium-high heat, until crispy and browned. Remove the browned bacon from the skillet and place it on a plate lined with paper towels.
    • Drain off all but one tablespoon of the grease from the skillet and then return the skillet to the heat. Add the asparagus and broccoli to the rendered fat and saute for 5 minutes, stirring often, until the vegetables are crisp-tender.
    • In a medium mixing bowl, whisk together eggs, cream, cheese, and salt and pepper. Pour the egg mixture over the vegetables in the skillet.
    • Place the skillet into the oven and bake for 20 minutes or until the eggs are set and the top is slightly browned.
    • Allow the frittata to cool for 5-10 minutes before serving.

    Equipment Needed

    • 10 inch oven safe skillet

    Notes

    IMPORTANT You must use a 10-inch oven-safe skillet to make this frittata. If you do not have an oven-safe skillet, saute vegetables as indicated and then transfer the veggies to a 9 or 10-inch pie plate and pour eggs over the vegetables and bake. You may need to add 3-5 minutes to bake time. 
    Cream/Milk: Feel free to use milk, half and half, or heavy cream in this recipe. If using non-dairy milk, unsweetened soy milk works best. 
    Cheese: In place of parmesan cheese, use Swiss or feta. 
    Eggs: If you are watching cholesterol, feel free to use 9 egg whites in place of the 6 whole eggs. 
    Bacon: Use pork or turkey bacon. If you are vegetarian, omit the bacon and saute the vegetables in olive oil instead of the rendered bacon fat. 
    Vegetables: Feel free to omit the onion if desired. You can also replace the asparagus with additional broccoli and vice versa. 
    Serving/Storage: Frittatas can be served warm, cold, or at room temperature. They are safe to leave out for 2 hours at room temperature. Store leftovers for up to 4 days in the refrigerator. 

    Nutrition

    Calories: 119kcal | Carbohydrates: 3g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 171mg | Sodium: 573mg | Potassium: 199mg | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 14.8mg | Calcium: 124mg | Iron: 1.4mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally published in 2016 but has been updated in 2020 with new pictures and a video.

    « Monte Cristo Sandwich
    Flourless Almond Butter Cookies »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Robin H

      August 01, 2021 at 1:03 pm

      5 stars
      Making this now, I use a pyrex pie pan because I don't have a cast iron skillet. Always comes out perfect!

      Reply
      • Kristen Chidsey

        August 02, 2021 at 6:36 am

        Thanks for sharing Robin! I love hearing you enjoy this frittata 🙂

        Reply
    « Older Comments

    Primary Sidebar

    This is the BEST FRITTATA! Made with fresh spring vegetables, bacon, and creamy eggs, this frittata is easy to make,  versatile and allergy-friendly. Perfect for a holiday breakfast, brunch, or light lunch.

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

    Instant Pot Favorites

    • jar of plain yogurt next to instant pot
      Instant Pot Yogurt
    • Perfect Hard Boiled Eggs Sliced Open on cutting board
      Instant Pot Hard Boiled Eggs
    • Instant Pot Pot Roast sliced up on white platter with carrots and potatoes.
      Instant Pot Pot Roast
    • Whole seasoned chicken on trivet inside inner pot.
      Instant Pot Whole Chicken
    • Bowl of Cold Start Yogurt
      Instant Pot Cold Start Yogurt
    • Inner pot of instant pot filled dried beans
      Instant Pot Beans
    • How to use the instant pot as a slow cooker
      How to Use Your Instant Pot as a Slow Cooker
    • 4 chicken breasts cooked inside instant pot.
      Instant Pot Chicken Breast (Fresh or Frozen)

    Reader Favorites

    • Bowl of creamy coleslaw made with shredded green cabbage.
      Easy Homemade Coleslaw
    • Homemade Chicken Tenders on platter.
      Homemade Chicken Tenders
    • Baked Instant Pot Sweet Potato on white plate topped with pat of butter.
      Instant Pot Sweet Potatoes
    • Chili seasonings labled on wooden board
      Chili Seasoning Recipe
    • 3 Salmon Fillets on green plate topped with limes.
      Easy Baked Salmon
    • Instant Pot Chicken Wing being dipped into ranch dressing.
      Instant Pot Chicken Wings
    • Latte in glass mug with coffee beans on the counter.
      Easy Homemade Latte Recipe
    • Creamy and Cheesy Chicken and Rice in yellow casserole dish
      Creamy and Cheesy Chicken and Rice

    Footer

    This is the BEST FRITTATA! Made with fresh spring vegetables, bacon, and creamy eggs, this frittata is easy to make,  versatile and allergy-friendly. Perfect for a holiday breakfast, brunch, or light lunch.

    Featured on:

    Websites AMind"Full"Mom has been featured on

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. THANK YOU FOR YOUR SUPPORT.

    Copyright © 2020 · A MIND "FULL" MOM