Made with crisp-tender veggies enveloped in fluffy, cheesy eggs, this Asparagus Frittata is hearty, delicious, and incredibly easy to make!
While I love Spinach Frittata, Instant Pot Frittata, and Potato Frittata, this Asparagus Frittata is my absolute favorite frittata recipe when it comes to celebrating spring produce.
Reasons to Love Asparagus Frittata
- Crisp-Tender Vegetables. Made with sauteed onions, asparagus, and broccoli the vegetables not only add flavor to the frittata but amazing texture.
- Bacon. Adding bacon to this frittata gives the vegetables a rich, smokey flavor, making this frittata appeal to everyone--even those who typically turn their noses up at veggies!
- Gluten-Free. While quiche is delicious, a frittata is not only easier to make, but it is naturally gluten-free.
- Perfect for Entertaining. This Asparagus Frittata is fabulous for entertaining as it tastes delicious warm, cold, and at room temperature and is to leave at room temperature for up to 2 hours.
- Versatile Dish. Whether served at Easter Brunch alongside Sour Cream Coffee Cake or as a light entree alongside a Spinach Bacon Salad, this Asparagus Frittata makes a great option.
Notes on Ingredients & Equipment
- Bacon: Use pork or turkey bacon. Either will work to add flavor to this asparagus frittata recipe. See below for modifications if you want to omit the bacon.
- Asparagus: Look for vibrant asparagus with plump, firm stalks and closed tips.
- Broccoli: Use vibrant broccoli florets, trimmed into bite-size pieces.
- Onion: A yellow or sweet onion is best in this frittata recipe.
- Cream: Cream will create the creamiest, richest frittata. That said this recipe works using milk or half and half in place of the cream.
- Cheese: While this recipe calls for parmesan cheese. Feel free to swap it out for feta or Swiss cheese.
- Saute Pan: 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.
Recipe Modifications
- Vegetarian Option: Omit the bacon and saute the vegetables in 1 tablespoon of extra virgin olive oil instead of the rendered bacon fat.
- Swap out the Veggies. Fresh asparagus, broccoli, and minced onion are a fabulous combination in this frittata. However, feel free to omit the onion if desired, or replace the asparagus with additional broccoli or vice versa.
- Dairy-Free Frittata: Replace the cream with unsweetened soy milk and omit the cheese or use your favorite non-dairy cheese.
How to make Asparagus Frittata
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Prepare Eggs: Before sauteeing the bacon and vegetables, whisk the eggs with the cream, cheese, and seasonings and set to the side to add to the skillet later.
Step Two: Saute Bacon. In a large oven-safe skillet or cast iron skillet, saute bacon, until crisp-tender. Once the bacon is crisp, remove it from the skillet and drain off all but 1 tablespoon of the bacon grease from the skillet. That bacon grease will add a tremendous flavor to the sauteed veggies.
Step Three: Saute the Veggies. Add the broccoli, asparagus, and onions to the skillet and saute until the vegetables are just becoming crisp-tender and still vibrant in color.
Step Four: Bake. Add the reserved bacon and egg mixture to the skillet and bake until the eggs are set up around the edges and the center is slightly wobbly, that will ensure the frittata is not overcooked.
Serving Suggestions
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 a Fresh Broccoli Salad.
Storage Instructions
- Refrigerate: Allow the leftover frittata to cool and then store the leftovers in an airtight container for up to 4 days in the refrigerator.
- Reheat: Serve the leftover frittata chilled, let it come to room temperature before serving, or microwave individual slices on a heat-safe plate for 30-45 seconds until warm.
More Brunch Recipes
- Easy Hashbrown Breakfast Casserole
- Quiche Lorraine
- Overnight French Toast Casserole
- Breakfast Strata with Spinach and Cheese
- Maple Candied Bacon
- Breakfast Sliders
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 diced
- 1 cup broccoli florets chopped into 1-inch pieces
- 1 cup asparagus chopped into 1-inch pieces
- ½ cup sweet or yellow onion minced
- 6 large eggs
- ½ cup cream or milk
- ⅓ cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon pepper
Instructions
- Heat the oven to 350℉. In a medium mixing bowl, whisk together eggs, cream, cheese, and salt and pepper. Set it aside for later.
- 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.
- Sprinkle the reserved bacon evenly over the vegetables. Pour the egg mixture over the vegetables and bacon 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.
Stephanie @ Back for Seconds
Aww, I hope everyone is well now. This looks like a delicious breakfast!!
Kristen Chidsey
Thanks Stephanie--It wasn't bad for a quick breakfast.
Sue Lau
Frittatas are definitely easy! I got hooked on them watching Lidia Bastianich and believe me, I really like how simple they are to put together. Plus it offers an easy way to get veggies for breakfast. Sometimes I make frittata for dinner as well, with just a little side salad. You post has me wanting one right now! Thanks for sharing. ~s
Kristen Chidsey
There is just something to love about an easy dinner/breakfast that can use WHATEVER you have on hand, isn't there?!
Valerie
We do Frittata Friday, can't wait try this one!
Kristen Chidsey
What a great idea! I love Frittata Fridays to clean out the fridge--I may start that myself!
Laura @MotherWouldKnow
I love frittatas. This past weekend, we had brunch at the home of a food writer I admire greatly; she served a frittata close to this one and it was just perfect. There's nothing better for brunch - or for dinner. With a baguette and a good cup of coffee or tea, I'm set.
Kristen Chidsey
Laura, I wish I could have been there with you for that frittata--what an honor!
Kita
Now this is the kind of veggie packed awesomeness that could be perfect for breakfast or dinner!
Kristen Chidsey
Thanks Kita!
Lauren | Wicked Spatula
I'm all for easy and I love a good frittata! Looks yummy!
Kristen Chidsey
Easy is best and this fits the bill.
Lila Asnani
This looks as you said it easy and healthy. I usually make vegetarian quiches for guests which can be labor intensive and I think I will try a frittata the next time. The easy prep will leave more time for lovely chats! 🙂
Kristen Chidsey
Yes...this dish is so easy you will have plenty of time left for visiting.
pam (Sidewalk Shoes)
I love frittatas - so easy and so good! This one sounds wonderful!
Kristen Chidsey
Thanks Pam I love them myself!
Marjory @ Dinner-Mom
This would be the perfect breakfast for dinner in my book! Love how easy this is to make!
Kristen Chidsey
Oh yes! I love Brinner, as we call it at my house!
Yankee Kitchen Ninja (Julianne)
Love healthy and EASY recipes -- this would make a nice light dinner as well!
Kristen Chidsey
Absolutely!
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and your weekend!
Miz Helen
Kristen Chidsey
Thanks Miz Helen! Such an honor to be chosen!
Kimberly
Oh my! Yum. Pinned. Lou Lou Girls
Audrey
I love Frittata and Quiche because they are so versatile. Sorry everyone was sick at your house, hope they are all better.
Thanks for sharing on Tasty Tuesdays.
Kristen Chidsey
Thanks Audrey! We are finally back to ourselves and praying that continues 🙂
Jessica @ConveyAwareness
Looks great. I love green veggies and always looking for recipes to put more in. Found you on Ultimate Linky #48. Pinned and shared. =)
Kristen Chidsey
Thanks. This is a great way to sneak veggies in;-)
Michelle @TheGraciousWife.com
Yummm! I've never made a frittata before but this looks delicious! Pinning to try!
-Michelle @ The Gracious Wife
Kristen Chidsey
Michelle, a frittata is such an easy dish and great way to use up any leftovers you may have. Give it a try and let me know what you think.
Michelle @ The Happiness Blogger
Thanks for linking up to the Bloggers Brags Pinterest Party! Your post has been pinned to the Bloggers Brags Pinterest Board 🙂
I am also pinning this to my personal GF DF recipe board!
I can totally relate to this, Things like that always happen to me when I have company over, lol... We try to keep all meals easy, unprocessed and still delicious.
Kristen Chidsey
Michelle,
Easy, unprocessed and delicious are the way to go! And of course life gets complicated when you least need it to 🙂