This Asparagus Frittata stars crisp-tender spring vegetables, crispy bacon, and cheesy baked eggs.
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.
- 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.
- 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.
- 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.
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.
- 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
- 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.
This post was originally published in 2016 but has been updated in 2020 with new pictures and a video.
Making this now, I use a pyrex pie pan because I don't have a cast iron skillet. Always comes out perfect!
Thanks for sharing Robin! I love hearing you enjoy this frittata 🙂