Asparagus Egg Frittata Recipe

If you’re looking for a simple, fresh, and downright delicious brunch or dinner idea, this Asparagus Egg Frittata Recipe is going to be your new best friend. I absolutely love how this dish balances tender asparagus with creamy ricotta and sharp parmesan, creating the kind of flavor combo that makes you want to go back for seconds. Plus, it’s so easy to make and looks gorgeous on the plate — trust me, your guests will be asking for the recipe!

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Ingredients You’ll Need

This asparagus egg frittata recipe comes together with a handful of simple, fresh ingredients that complement each other perfectly. When shopping, look for bright green, firm asparagus and high-quality whole milk ricotta and parmesan for the best texture and flavor.

• Baby Asparagus: Choose thin, tender spears for quick blanching and a delicate bite.
• Eggs: Fresh and large eggs provide the fluffy base for the frittata.
• Whole Milk Ricotta: Adds creaminess and richness—don’t swap with low-fat versions or it won’t be as creamy.
• Whole Milk: Helps achieve that custardy texture—heavy cream works too if you want it richer.
• Parmesan: For a salty, nutty punch—use freshly grated if you can!
• Chives: Bring a mild onion flavor and a pop of green color.
• Fresh Dill: Adds a lovely herbaceous note that pairs wonderfully with asparagus.
• Dijon Mustard: Just a little brightens and balances the richness.
• Kosher Salt & Pepper: Essential for seasoning and bringing all the flavors together.

Variations

I love customizing this Asparagus Egg Frittata Recipe depending on what’s in season or what I have on hand. It’s super flexible and can easily adapt to your taste buds or dietary needs.

• Cheese Swap: I’ve tried swapping ricotta for goat cheese, which gave it a tangy twist that my family adored.
• Herb Changes: If you don’t have dill, fresh parsley or tarragon works beautifully to add that fragrant touch.
• Vegetable Add-ins: Sometimes I add sautéed mushrooms or cherry tomatoes for extra flavor and texture.
• Protein Boost: Adding crispy bacon or prosciutto on top always elevates it to the next level for weekend brunches.
• Dairy-Free Version: Use a plant-based ricotta and almond milk, but keep in mind the texture might be a little different.

How to Make Asparagus Egg Frittata Recipe

Step 1: Blanch the Asparagus Perfectly

Start by bringing a pot of water to a boil and add a generous pinch of salt—this seasons the asparagus and helps retain that vibrant green color. Drop in the baby asparagus and blanch it for just 1-2 minutes until bright green and tender-crisp. Right after, plunge them into an ice bath to stop the cooking and keep that perfect snap. I’ve found this step is key to avoiding soggy asparagus inside your frittata.

Step 2: Whisk Together the Creamy Egg Custard

In a large bowl, whisk together the eggs, 2 tablespoons of ricotta, whole milk, parmesan, chives, dill, and dijon mustard. Season with salt and pepper. Don’t rush this — whisk vigorously until the mixture is completely combined and slightly frothy. This helps create a light and airy frittata base that bakes up beautifully.

Step 3: Assemble and Bake the Frittata

Grease your baking pan generously and line it with parchment paper if you want an easy release later on (trust me on this!). Arrange half the asparagus in a single row at the bottom, then pour in your egg mixture. Lay the remaining asparagus spears on top in neat rows and dollop the remaining ricotta here and there. Pop it into your preheated 375°F oven and bake for 28-38 minutes. Keep an eye on it — when the frittata is puffed, risen, and set (no jiggle in the center!), it’s ready.

Once out of the oven, let it cool in the pan a bit before using the parchment edges to lift it out gently. This is a little trick I learned to keep it from sticking or breaking apart.

How to Serve Asparagus Egg Frittata Recipe

Garnishes

I usually sprinkle some extra grated parmesan and a handful of fresh chives or dill right before serving for that fresh pop. Sometimes, I like to add prosciutto or smoked salmon on the side — they add a nice salty contrast that makes the whole dish feel special.

Side Dishes

This frittata pairs wonderfully with a crisp green salad or some roasted cherry tomatoes. On brunch days, I love serving it alongside crusty bread or a light fruit salad to balance the richness.

Creative Ways to Present

If you’re serving this for guests, I like to slice it between asparagus rows and fan the pieces out on a pretty platter. Adding a drizzle of good olive oil and a scattering of microgreens or edible flowers really makes it look like a restaurant-quality dish.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. I like to slice the frittata first and refrigerate the pieces for easy grab-and-go meals or snacks.

Freezing

I’ve had success freezing this frittata in portions wrapped tightly in plastic wrap and foil. When thawed overnight in the fridge, it reheats surprisingly well for quick weekday breakfasts or lunches.

Reheating

To reheat, I pop leftovers in the oven at 325°F for about 10-15 minutes, covered loosely with foil to prevent drying out. A quick zap in the microwave works too if you’re in a hurry, but I prefer the oven method to keep texture intact.

FAQs

Final Thoughts

I’ve made this asparagus egg frittata recipe countless times, and every single time it impresses. It’s such a cozy, bright, and satisfying dish — whether you’re serving a casual weekday meal or hosting a lazy weekend brunch. The best part is how easy it is to whip up with simple ingredients, yet it delivers gourmet-level taste and presentation. Give it a try the next time you want something that’s as delicious as it is easy, and I promise it’ll become a regular in your recipe rotation.

Asparagus Egg Frittata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 142 reviews

• Author: Harper
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Asparagus Frittata is a creamy, savory baked egg dish loaded with tender baby asparagus, ricotta, parmesan, and fresh herbs. Blanched asparagus spears add a crisp-tender bite to the custardy egg mixture, while Dijon mustard and fresh dill bring subtle depth of flavor. Baked until just set and garnished with extra parmesan and herbs, this elegant yet simple frittata makes a perfect brunch or light dinner option that can be enjoyed warm or at room temperature.

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Ingredients

Vegetables

• 1 pound Baby Asparagus – or thin asparagus; trimmed

Egg Custard

• 8 large Eggs
• ¾ Cup Whole Milk Ricotta – DIVIDED (6 ounces total)
• 1/3 Cup Whole Milk
• ¼ Cup Parmesan – finely grated, plus more for garnish
• 2 TBS Chives – thinly sliced, plus more for garnish
• 1 TBS Fresh Dill – chopped, plus more for garnish
• 1 tsp Dijon Mustard
• Kosher Salt & Pepper – as needed

Optional Garnish Ideas

• Prosciutto
• Smoked Salmon
• Arugula
• Roasted Cherry Tomatoes
• Fresh Herbs

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Instructions

1. Preheat the Oven and Prepare Pan: Arrange your oven rack to the center position and preheat the oven to 375°F. Grease a 9-inch or 8×10-inch baking pan thoroughly with non-stick cooking spray, then line it with a parchment paper sheet cut to fit with edges slightly overhanging for easy removal.
2. Blanch and Shock Asparagus: Bring a large saucepan of salted water to a rolling boil. Add the trimmed asparagus and cook for 1-2 minutes until bright green and tender-crisp. Immediately transfer the asparagus to a large ice water bath to stop the cooking process, then drain and pat dry.
3. Prepare Egg Custard: In a large bowl, whisk together the 8 eggs, 2 tablespoons of ricotta, whole milk, parmesan, chopped chives, dill, Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until fully combined and smooth.
4. Assemble the Frittata: Arrange half of the blanched asparagus neatly in a single row inside the prepared pan. Pour the egg mixture evenly over the asparagus. Layer the remaining asparagus on top in a single row. Dollop the remaining ricotta over the top and season lightly with salt and pepper.
5. Bake Asparagus Frittata: Place the baking pan in the preheated oven and bake for 28 to 38 minutes, monitoring closely. The frittata is done when it is puffed, risen, and just set in the center without jiggling. Remove from the oven and transfer to a wire rack to cool for 5 minutes.
6. Remove and Serve: Use the parchment paper edges to carefully lift the frittata out of the pan. If needed, run a butter knife gently around the edges to loosen. Transfer to a serving platter, slice between asparagus rows, and garnish with additional fresh herbs, parmesan, and optional prosciutto or other toppings. Serve warm or at room temperature for best flavor.

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Notes

• You can substitute a round 9-inch deep pie plate for the baking pan; be sure to grease well and adjust baking time accordingly.
• If you prefer to serve the frittata directly from the dish, skip the parchment but grease generously to prevent sticking. Be careful not to overcook since residual heat continues to set the eggs after removal.
• Pre-cooking the asparagus by blanching in salted boiling water ensures tender texture inside the frittata.
• Use full-fat dairy (whole milk, ricotta, parmesan) to achieve a creamy, custard-like texture; low-fat or skim milk will make the frittata watery.
• Do not overbake; cook just until eggs are puffed and set to avoid dryness or rubberiness.
• Use the recipe scaling tool to adjust servings up or down as desired.

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Nutrition

• Serving Size: 1 slice (1/6 of frittata)
• Calories: 210
• Sugar: 2g
• Sodium: 280mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 14g
• Cholesterol: 305mg