This Italian Asparagus Frittata Recipe is perfect for an easy weeknight dinner. It’s a quick and simple family meal, ready in under 30 minutes.
It also makes the ideal spring recipe along with this Lemon Pasta or this Orzo Risotto with Peas.
What should I make for dinner tonight?
How many of you have days when you can’t figure out what to prepare for dinner?
When I lack inspiration, I always turn to eggs.
One of my favorites is this Crustless Spinach Quiche. With just a few eggs, spinach, cheese and one onion, you can make this versatile recipe.
Today, I am sharing another favorite of mine, frittata.
There are infinite variations in making this Italian omelet- zucchini, potatoes, spinach, ricotta…
It really is as simple as adding cheese and herbs to the egg mixture and incorporating it with your favorite vegetables.
Let’s take a closer look at this simple egg recipe.
Mise en place
Adjust the oven rack to the upper-middle position and preheat the oven to 350°F (175°C).
Next, bring a large pot of salted water to a rolling boil.
Prep the asparagus: While waiting for the water to boil, rinse 1 bunch of asparagus. Snap off the tough ends and cut the spears into 1-inch pieces. You should obtain about 5-6 ounces (approx 140-170 grams) of trimmed asparagus.
When the water is boiling, blanch for 1½ minutes or until tender-crisp. Remove with a slotted spoon and set aside.
Prep the herbs and shallot: Next, chop about 2 tablespoons of flat-leaf Italian parsley, 1 tablespoon of fresh basil and mince 1 french shallot. If you don’t have shallots, replace them with ½ cup of minced onion.
Prep the eggs: In a bowl, beat together 6 eggs, 3 tablespoons of grated Parmesan cheese, 2 tablespoons of chopped parsley, 1 tablespoon of chopped basil, ¼ teaspoon of salt and ¼ teaspoon of pepper with a fork. Do not overbeat.
Instructions
Over medium heat, heat 2 tablespoons of olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.
Add the minced french shallot and saute for 3-4 minutes or until softened, stirring occasionally.
Add the blanched chopped asparagus; cook for 3-5 minutes until tender, stirring occasionally. The total time depends on the size of the asparagus. Season, taste and adjust accordingly.
Pour the egg mixture over the vegetables in the pan and stir gently to combine.
As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.
Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides.
Sprinkle the remaining 2 tablespoons of grated cheese evenly over the top.
Place the pan in the preheated oven.
Bake for about 2-4 minutes until the center is set, dry to the touch and lightly browned.
Let stand a few minutes, then run a spatula around the edge and slide gently to a serving plate.
Optional: Garnish with extra parsley, basil, or sliced green onions.
Slice into wedges and serve it hot, at room temperature, or cold.
Tips
- Do not overbeat the eggs, as this toughens the texture of the final product.
- Always cook your vegetables fully before adding the eggs to prevent soggy frittata.
- Once removed from the oven, the residual heat of the skillet continues to cook the frittata. Therefore, it is important to remove the skillet from the oven as soon as the center is set and has just a little jiggle to it.
- If desired, broil the frittata for 1-2 minutes to achieve a golden color.
- Serve your frittata hot, at room temperature, or even cold.
- Leftover frittata makes a great sandwich filling.
Substitutions
- French shallots can be replaced with ½ cup of minced onion.
- Replace basil and parsley with mint, chives, or even thyme.
To flip or not to flip?
There are two methods to cook a frittata.
- On the stovetop. This is the traditional Italian method. Once the frittata sets, it is flipped so that the top becomes the bottom and continues to cook until done.
- Stovetop-to-oven: Once it sets in the skillet, it is transferred to a hot oven to cook until done.
If you are looking for more delicious asparagus recipes, try this Asparagus Risotto or this recipe for Creamy Asparagus Pasta without the addition of cream. Both are healthy spring recipes that are so easy to make!
Recipe inspiration
Growing up Italian meant that we would never eat any meat on Fridays.
My mom would alternate between pizza, fish, eggs or this cavatelli pasta dish, depending on the season.
More often than not, eggs were transformed into wonderful vegetable frittatas. Nothing fancy, but oh so delicious, especially when served with this refreshing Italian Salad.
I can still remember watching in awe as she would flip the frittata without any help.
Nowadays, finishing off this egg dish in the oven provides an excellent result.
Thank goodness for that because I never developed this expertise in flipping this stovetop frittata.
What about you, do you like to flip your frittata?
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Italian asparagus frittata, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Asparagus Frittata Recipe
Ingredients
- 1 bunch asparagus
- 2 tablespoons olive oil
- 1 french shallot minced
- 6 eggs
- 2 tablespoons parsley fresh, chopped
- 1 tablespoon basil fresh, chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 5 tablespoons Parmesan cheese freshly grated, separated
Instructions
- Adjust the oven rack to the upper-middle position and preheat the oven to 350°F (175°C).
- Bring a large pot of salted water to a rolling boil.
- When the water is boiling, blanch for 1½ minutes or until tender-crisp. Remove with a slotted spoon and set aside.
- Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.
- Add the finely minced french shallot and saute for 3-4 minutes or until softened, stirring occasionally.
- Add the blanched chopped asparagus; cook for 3-5 minutes until tender, stirring occasionally. The total time depends on the size of the asparagus. Season, taste and adjust accordingly.
- Meanwhile, in a bowl, beat together the eggs, 3 tablespoons of grated Parmesan cheese, parsley, basil, salt and pepper with a fork. Do not overbeat.
- When the vegetables are tender, pour this egg mixture over them in the pan and stir gently to combine.
- As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.
- Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides.
- Sprinkle the remaining 2 tablespoons of grated cheese evenly over the top.
- Place the pan in the preheated oven.
- Bake for about 2-4 minutes until the center is set, dry to the touch and have just a little jiggle to it. It should be lightly browned.
- Let stand a few minutes then run a spatula around the edge and slide gently to a serving plate.
- Slice into wedges and serve it hot, at room temperature or cold.
- Optional: Garnish with extra parsley, basil or sliced green onions.
Notes
- Do not overbeat the eggs as this toughens the texture of the final product.
- Always cook your vegetables fully before adding the eggs to prevent soggy frittata.
- Once removed from the oven, the residual heat of the skillet continues to cook the frittata. It is therefore important to remove the skillet from the oven as soon as the center is set and has just a little jiggle to it.
- If desired, broil the frittata for 1-2 minutes to achieve a golden color.
- Serve your frittata hot, at room temperature, or even cold.
- Leftover frittata makes a great sandwich filling.
Substitutions
- French shallots can be replaced with ½ cup of minced onion.
- Replace basil and parsley with mint, chives, or even thyme.
Nutrition
Mary Ann
This is a dish I have been eating since I was a little girl. Try putting it between two slices of fresh Italian bread as a sandwich. It’s awesome.
Maria
The best! Thanks Mary Ann!
Bernadette
Just made this for my mom, birthday breakfast! My mom loved it! I usually put my own spin on recipes as I’m cooking, not this one. Positively delicious, Thank you!
Maria
Happy Happy Birthday to your mom ♥ Thanks so much for sharing Bernadette!
Flora Gabrielson
Growing up we always had frittata
For lunch asparagus is my favorite
I put it n lots of weight during Covid
Going to get 1quart of fat free eggs
And start making these for lunches
Thank you
Roasted pepper and eggs another goody
Maria
Thanks for taking the time to comment Flora. Yes, anything with roasted peppers is simply amazing!
jeanne
Made this today for brunch in the park. It was so easy! Followed the directions precisely – well, I used an onion instead of shallot, and used fresh oregano and rosemary and basil (cuz that’s all I had) and it was so delicious! Wonderful recipe, thank you!
Maria
Fantastic Jeanne! So thrilled to read this! Thanks so much for sharing!
val
I love this recipe! So easy to make and turned out great!
Maria
Thanks Val, it’s a family favourite!
adele
Maria – I am so grateful to have stumbled upon your site!
My parents, like yours, were Italian immigrants, arriving in America at 17 and 19 years old. Not babies. They were well versed in Italian culture… You and I seem to share so many of the same memorie!. On Fridays, we too, had various fritatte – fish – even “polpetto di ricotta”…
Your site is wonderful!! Your recipes are authentic!! Your descrptions are word pictures! And, what you prepare, is so easy to visualize (actually, almost taste!) You are good, Maria – very good!
I, too, never mastered the flipping of the frittata technique… Because of my “inadequacy” I, instead, learned to make 2 smaller ones. Now, the flipping became doable.. using a flat dish to assist.
My mother, like yours, was an amazing cook. Upon arriving in NY, she attended the Parsons School of Design… After her designing days were done – that creative flair went into her cooking. Amazing does not even do justice to her dishes… Many – were of her own imagination. She managed to take whatever she did, to the next level. I, like you, am so grateful to have such incredible recipes… (many, to this day, I still have not seen anywhere else.)
We are, indeed, lucky – you and me! I am so fortunate that you take the time and effort to remind us all of the wonders of Italian cooking… Done the right way – and authentic… I thank you and appreciate all that you do. Keep it up!
Brava, Maria – Brava!
Adele
Maria
Adele, you just made my day. Thank you so much for your kind words…
God bless your mom… sounds like she was truly a special mom. We are indeed the lucky ones to have experienced so much love and support ♥