Quick and Easy Asparagus Frittata Recipe

This Italian Asparagus Frittata Recipe is perfect for an easy weeknight dinner. It’s a quick, simple family meal, ready in under 30 minutes.

Are you struggling to decide what to make for dinner tonight?

When I lack inspiration, I always turn to eggs.

One of my favorites is this crustless spinach quiche recipe.  This versatile recipe calls for just a few eggs, spinach, cheese, and one onion.

Today, I am sharing another favorite of mine: asparagus frittata.

This versatile Italian omelet can be made with a variety of vegetables, from zucchini to potatoes. It’s 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 quick and easy frittata recipe.

Jump to:

• Ingredients
• Mise en place
• Let’s make an asparagus frittata
• Tips
• FAQ
• Asparagus recipes
• Recipe inspiration 
• Recipe

Ingredients

• Asparagus: Adds a fresh, slightly earthy flavor and a tender texture to the frittata, providing a pop of color and nutrients.
• Olive oil: I use regular olive oil to sauté the asparagus and shallots, adding a fruity flavor and helping to prevent them from sticking in the pan. 
• Shallot: Provides a mild, sweet onion flavor, enhancing the overall savory taste of the frittata. Can be replaced with ½ cup of minced onions or leeks.
• Eggs: Serve as the base of the frittata, providing a creamy, custard-like texture and binding the other ingredients together.
• Fresh Italian parsley: Adds a fresh, herbaceous flavor and a pop of green color to the frittata.
• Fresh basil: Contributes a fragrant, slightly peppery flavor to the frittata.
• Salt and pepper: Seasons the frittata to enhance the flavors of the other ingredients. Season to taste; add chili flakes for a hint of spice.
• Parmesan cheese: Adds a slightly nutty flavor to the frittata. I sometimes replace it with Romano cheese.

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. While waiting, let’s prep our vegetables and herbs. 

• Prep the asparagus: 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. 
• 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.

• When the water comes to a boil, blanch the chopped asparagus for 1½ minutes or until tender-crisp. Remove them with a slotted spoon, transfer them to a colander, and set aside for now. 

• 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. 

Let’s make an asparagus frittata

• 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 shallots 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. 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.
• Remove from the oven, 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.

FAQ

Asparagus recipes

Recipe inspiration 

Growing up Italian, Fridays meant no meat for us.

Depending on the season, my mom would switch between this homemade pizza, baked cod fish, eggs, or our favorite, broccoli and cavatelli.

Eggs often became delicious vegetable frittatas. They weren’t fancy, but they were delicious, especially paired with a garden-fresh Italian green salad.

Two of my favorites were potato frittata and, in the summer, zucchini frittata with ricotta.

I can still picture my mom flipping the frittata with such skill. Nowadays, I finish this egg dish in the oven for great results—thank goodness, because I never mastered the art of flipping a stovetop frittata.

What about you? Do you flip your frittata?

★★★★★ 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

I originally published this post on April 13, 2020, and republished it on July 4, 2024, with updated content, photos and a video. Thanks for sharing.