Asparagus and Cheese Frittata
Prep time
Cook time
Total time
A quick and easy dinner, this Asparagus and Cheese Frittata is endlessly adaptable to whatever cheese, meat or vegetables you'd like to add. Also, perfect for Easter brunch.
Recipe type: Main Course
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe by Seasons and Suppers at