This baked asparagus frittata is my go-to breakfast or brunch for spring. Made with fresh veggies, savory seasonings, and tangy cheese, it turns out light and fluffy and is extremely versatile, making it great for gatherings. Gluten-free and vegetarian-friendly!
Don’t let the word frittata intimidate you. My rule is: if you can spell it, you can make it. It actually took me a while to get the spelling right, but now “frittata” rolls right off the keyboard. Thankfully, making one is even easier than spelling it.
In all honesty, frittatas of all kinds, like my mini frittata egg muffins and Paleo pumpkin frittata, are one of my favorite easy ways to pack in lots of veggies and protein in one easy meal. They’re simple enough for a weeknight dinner (or what my family likes to call “brinner”), but they can also feel special enough for brunch gatherings or something a little more festive like Easter brunch.
This one is no different, just a little more seasonal with the addition of fresh herbs and spring vegetables like asparagus. Even my husband liked it, and he normally doesn’t like asparagus in any form. If he gobbled it up, I’m pretty confident that this recipe will win over just about anyone!
Tips & Tricks for the Best Frittata
- Don’t skip sautéing vegetables. Raw vegetables release too much moisture and can make the center of frittatas watery.
- Trim asparagus properly. The bottom ends of asparagus can be woody and fibrous, which won’t soften much during cooking and can be unpleasant to bite into. Before chopping, trim about 1-2 inches off the bottom of each spear. Also, cutting the asparagus into small, even pieces helps it cook quickly and blend evenly into the frittata.
- Don’t overbake. The center of the frittata should look just set with a slight jiggle when you remove it from the oven. The eggs will continue to cook from residual heat as the skillet rests, so pulling it from the oven slightly early helps keep the texture soft and light instead of dry or rubbery.
- Rest before slicing. Let the frittata rest in the skillet for about 8-10 minutes before cutting. This allows the eggs to finish setting and the structure to firm up. Cutting too soon can cause the center to fall apart or release excess moisture.
Ingredients and Notes
Please be sure to scroll down to the recipe card below for the complete details!
- Eggs – Use 7 eggs for a vegetable-heavy frittata or when using a 10-inch skillet. Use 8 eggs if using fewer vegetables or cooking in a 12-inch skillet for a slightly thicker frittata.
Egg White Option: Using 7 whole eggs + ¼ cup egg whites slightly increases protein and creates a lighter texture. For a richer, more custardy result, use all whole eggs.
- Use Non-Dairy Creamer or Milk – Use full-fat dairy or dairy-free creamer. A little fat improves the texture and prevents a dry result.
- Seasonings – Salt, black pepper, and onion powder enhance the savoriness of the filling.
- Fresh Produce – Minced garlic and spring onions create a sweet, savory flavor base. Then, fresh asparagus is the star of the show!
- Herbs – I also like to include fresh herbs for a touch of brightness. Fresh chives are my go-to, but parsley or dill also tastes great. Dried herbs may also be substituted if you don’t have fresh herbs on hand.
Ingredient Note: I like to add extra veggies, such as spinach, bell pepper, zucchini, or peas. Feel free to use whatever you have on hand. Just make sure to sauté them with the asparagus. See my tips & tricks above!
- Cheese – Crumbled feta or goat cheese adds a salty, tangy flavor and slightly melty consistency.
- Optional (but recommended) Add-Ins – For even more taste and texture, include bacon and/or shredded Parmesan cheese. I highly recommend adding one or the other to make the flavor of the frittata really pop!
How to Make a Baked Asparagus Frittata
- Combine ingredients. Whisk eggs, milk or creamer, and seasonings in a large bowl. Then, stir in optional Parmesan cheese, if using.
Note: If using dried herbs, mix them in with the egg batter.
- Sauté. Heat olive oil or avocado oil in a large oven-proof skillet over medium heat on the stovetop. Cook the bacon, if using, and set it aside to drain. Then, sauté the sliced asparagus until it’s tender but still bright green. Add the garlic and green onions, and sauté until fragrant.
- Combine. Pour the egg mixture evenly over the veggies. I like to gently tilt the pan to ensure it spreads out evenly! Then, sprinkle the chives and crumbled feta cheese on top.
- Quick Cook on Stovetop. Let the egg mixture cook over medium heat, uncovered, just until the edges begin to set
Pro-tip: You’ll know the frittata is set when the edges look firm and pull slightly away from the pan while the center still has a slight jiggle.
- Bake. Then, transfer the frittata to the oven, and bake until the edges are puffed and the center is set.
- Serve. Let your asparagus frittata rest at room temperature for a few minutes to cool and set. Then, slice it into pieces, and enjoy warm!
How to Store and Reheat
Once cool, transfer your leftover asparagus frittata to an airtight container and store it in the fridge for up to 4 days. Or, freeze individual slices for up to 2 months!
For the best results, slice the frittata into individual portions, wrap them with plastic wrap or parchment paper, and store them in a sealable bag or freezer-safe container.
To serve, reheat frittata slices in the oven at 325 F just until they’re warmed through. Or, warm them in a skillet over low heat covered with a lid. You can also microwave individual slices, but I find this tends to make the eggs a little rubbery.
My Favorite Ways to Serve
This spring frittata is great for meal prep, but it’s also the perfect breakfast, brunch, or light lunch or dinner for a crowd. I like to pair it with carb-based options like my gluten-free waffles, gluten-free cinnamon rolls, or vegan gluten-free donuts for a well-rounded meal.
It’s also great with a side of fresh fruit, a summer berry salad, or a cottage cheese smoothie. I also like to add a strawberry rhubarb salad or a massaged kale blueberry salad.
More of Our Favorite
Egg-Based Recipes
Baked Asparagus Frittata Recipe
- Total Time: 25-30 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
This asparagus frittata is an easy spring breakfast or brunch made with eggs, asparagus, herbs, and cheese. Baked in one skillet, it’s fluffy, protein-packed, naturally gluten-free, and perfect for Easter brunch or meal prep.
Ingredients
- 7–8 large eggs (see notes for when to use 7 vs 8)
- ⅓ cup unsweetened non-dairy creamer or milk (with fat for best texture), or heavy cream if dairy is tolerated
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ½ to ⅔ cup chopped asparagus (trim off tough ends)
- Optional: ⅓ cup additional vegetables such as spinach, bell pepper, zucchini, or peas (thaw frozen peas first)
- 1 ½ to 2 teaspoons minced garlic (about 2 cloves)
- 3–4 spring onions (scallions), chopped (about ⅓ cup)
- 2 to 3 tablespoons chopped fresh chives (or 1 to 1 ½ teaspoons dried chives)
- ¼ to ⅓ cup crumbled feta or goat cheese
Optional Add-Ins – I highly recommend using at least one of the ingredients below to enhance flavor.
- 2 –3 tablespoons shredded or grated Parmesan
- ¼ cup chopped cooked bacon (about 2 ounces)
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together the eggs, milk or creamer, salt, pepper, and onion powder. Note- If using Parmesan, whisk it into the egg mixture now. If using dried herbs instead of fresh, add them here. Fresh herbs will be added later.
- Heat 1 tablespoon of oil in a 10–12 inch oven-safe skillet over medium heat. (If using uncooked bacon, cook it first, before sautéing vegetables – see note).
- Add asparagus and any additional vegetables. Sauté until asparagus is tender but still bright green, about 3–5 minutes.
- Add garlic and green onions. Sauté 30–60 seconds until fragrant. If using bacon, return it to the pan and mix with the sautéed vegetables.
- Pour the egg mixture evenly over the vegetables. Gently tilt the pan to distribute. Sprinkle chives and crumble feta or goat cheese on top.
- Cook on medium heat, uncovered and without stirring, until the edges begin to set but the center is still slightly runny, about 2–4 minutes.
- Transfer the skillet to the oven and bake for 8–12 minutes, checking at 8 minutes, until the eggs are puffed, and the center is just set.
- Remove from the oven and let rest 5-10 minutes before slicing and serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, allow the frittata to cool completely before storing, and slice before storing for easy grab-and-go portions.
Notes
Egg quantity: Use 7 eggs for a vegetable-heavy frittata or when using a 10-inch skillet. Use 8 eggs if using fewer vegetables or cooking in a 12-inch skillet for a slightly thicker frittata.
Egg white option: Using 7 whole eggs + ¼ cup egg whites slightly increases protein and creates a lighter texture. For a richer, more custardy result, use all whole eggs.
If using bacon – Place the bacon in a cold 10- to 12-inch nonstick oven safe skillet or cast iron skillet. Cook over medium-high heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Remove the bacon and place aside to cool. Pour off all but 1-2 tablespoons of the fat. (If not using bacon, heat 1- 2 tablespoons oil in the skillet, then proceed with adding the vegetables.
Freezing/Reheating: Wrap individual slices tightly and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating. For best texture, warm in a 325 degrees Fahrenheit oven for 8–10 minutes until heated through, or reheat gently in a skillet over low heat with a lid on. Microwave in 20–30 second intervals if needed, just until warmed to avoid rubbery eggs.
- Prep Time: 10 min
- Cook Time: 15-18 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice -about ⅙ of the frittata (without bacon)
- Calories: 115 – 120
- Sugar: 1 g
- Sodium: 215 g
- Fat: 7.5 g
- Saturated Fat: 2 g
- Carbohydrates: 3-4 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 235 mg
So easy to make and delicious! You can add whatever leftover veggies you have on hand. My family loved it and it will be on my next brunch menu.
Thanks for the feedback, Myriam! I’m so glad the whole family enjoyed it! It’s a great way to sneak in extra veggies. 😉