Fresh spring vegetables are sauteed with bacon and then baked with cheesy eggs for a delicious Asparagus Frittata.
I love frittatas just about any way I can get them! They have all the flavors of classic quiche, minus the pie crust, are super easy to make, affordable, packed with protein, and naturally gluten-free.
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!
Rounded out by being baked with creamy, cheesy egg custard, this Asparagus Frittata knocks it out of the park in terms of flavor.
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
- 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 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.
- Once crispy, remove the bacon from the skillet and place it on a paper towel-lined plate.
- Drain off all but ½ 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.
- In a mixing bowl, mix together the eggs, cheese, cream, and spices until well combined.
- Pour the egg mixture over vegetables, right into the skillet.
- Place the frittata into the oven to bake until eggs are set up around the edges and the center is slightly wobbly.
Serving Suggestions
Frittatas are fabulous for entertaining as they taste delicious warm, cold, and room temperature. This Frittata is also safe to leave at room temperature for up to 2 hours--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 Spinach Bacon Salad.
More Brunch Recipes
- Easy Hashbrown Breakfast Casserole
- Quiche Lorraine
- Easy Overnight French Toast Casserole
- Strawberry Spinach Salad
- Maple Candied Bacon
- Gluten-Free Savory Asparagus Tart from Fearless Dining
If you tried this Asparagus Frittata, I would love for you to leave a comment and review below.
Asparagus Frittata
Ingredients
- 3 strips thick bacon chopped
- 1 cup broccoli chopped
- 1 cup asparagus chopped
- ½ cup diced sweet onion
- 6 eggs
- ½ cup cream or milk
- ⅓ cup grated Parmesan
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Heat the oven to 350.
- Saute the bacon over medium heat in an oven-proof skillet to render out the fat. Remove the bacon from the skillet and add the asparagus and broccoli into the rendered fat. Saute for 5 minutes.
- Whisk together eggs, cream, cheese, and salt and pepper.
- Add the bacon back into the skillet and then pour the egg mixture over the vegetables.
- Place the skillet into the oven and bake for 20 minutes until the eggs are set and the top is browned.
- If you would like an even crispier crust, broil for 2-3 minutes.
Equipment Needed
Notes
- Feel free to use milk, half and half, or heavy cream in this recipe. If using non-dairy milk, unsweetened soy milk works best.
- In place of Parmesan cheese, use Swiss or Feta.
- If you are watching cholesterol, feel free to use 9 egg whites in place of the 6 whole eggs.
- 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.
- Feel free to omit the onion if desired. You can also replace the asparagus with additional broccoli and vice versa.
- 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.
- 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
This post was originally published in 2016 but has been updated in 2020 with new pictures and a video.
Robin H
Making this now, I use a pyrex pie pan because I don't have a cast iron skillet. Always comes out perfect!
Kristen Chidsey
Thanks for sharing Robin! I love hearing you enjoy this frittata 🙂