There are so many reasons to love this quick and easy asparagus cheese frittata. It’s quick and easy, for sure. It’s tasty (goes without saying). It’s also a great way to use up odds and ends in your fridge (bonus!). And finally, it’s endlessly flexible. Just change out the cheese, add in extra veggies, or throw in a bit of bacon, ham or pancetta.
Looking for a quick dinner idea? This quick and easy asparagus cheese frittata is delicious and ready in no time!
This Frittata celebrates the Spring local harvest of asparagus. Unfortunately, according to my CSA, the local crop of asparagus here in Muskoka fell victim to frost a couple of weeks ago, so we’ll have to wait for a few more weeks for it to come back.
I love this Frittata for dinner, with baked Parmesan tomatoes (slice tomatoes, place on baking sheet, brush with olive oil and sprinkle with grated Parmesan. Bake in 350° F. oven for 8-10 minutes). Of course, it would also be perfect for brunch (especially at Easter). I often do half with one cheese and half with another, to accommodate various family members cheese preferences.
Pictured: 6 eggs, onion, pancetta, asparagus with 3 different cheeses – goat, feta and cheddar, sprinkled on in sections.
- 1 lb. asparagus, the thinner the better for this dish
- 6 - 8 eggs, lightly beaten
- 1 cup cheese, grated (cheddar, swiss, gruyere, feta, goat, mozzarella) or 1/2 cup grated Parmesan or Pecorino Romano
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- Optional Additions:
- 1/2 small onion, thinly sliced
- Red pepper, finely chopped
- Bacon, ham or pancetta, diced
- Pre-cook your asparagus slightly by steaming for a few minutes or place onto a plate, cover with plastic wrap and microwave for about 45 seconds. Let it sit covered until you add it to the pan.
- Heat a 10-inch oven-proof frying pan over medium high heat. If using bacon or pancetta, brown that first, removing most of the fat before proceeding but leaving the meat in the pan. If not using meat, add 2 tsp. oil to pan and heat. Add onions and/or red pepper, if using, and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 3-4 minutes. Pour in eggs and without stirring, cook until almost set, but still runny on top, about 2 minutes. (I like to use tongs to re-arrange the asparagus a bit before the egg sets too much). While the eggs are cooking, pre-heat your oven broiler.
- Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven and slide frittata onto a serving plate. Cut into wedges. Top with a splash of hot sauce, like Sriracha, if you like.