This simple Asparagus Frittata is the ultimate quick and easy savory breakfast or lunch recipe. This satisfying Asparagus Frittata recipe is made with crisp tender asparagus, hearty mushrooms and lots of creamy goat’s cheese.
We love easy egg recipes to serve for breakfast, brunch and even lunch! Take a look at these low-carb, gluten free, protein-packed Breakfast Egg Muffins!
Light and fluffy eggs, delicious veggies and a healthy dose of creamy cheese are all cooked in a single skillet and ready in less than 30 minutes! The perfect quick and easy breakfast, brunch or even lunch to enjoy any time of the year, especially during springtime when asparagus are in peak season.
What Is A Frittata
Frittata is an egg-based dish from Italy very similar to an omelette or a crustless quiche. Think of it as an open-faced omelette made with eggs and other ingredients such as vegetables, dairy and meats.
Frittatas are made in a single skillet and cooked on the stove first and then, finished in the oven, usually under the broiler.
Unlike an omelette, a frittata can be eaten cold and can feed a few people.
How To Make Asparagus Frittata
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.
- Whisk Eggs: In a large bowl whisk the eggs, half and half, salt and pepper until frothy. Set aside
- Sauté Veggies: Heat the oil and butter in a skillet. Add the asparagus and sauté until crisp-tender. Add the mushrooms and onions and sauté for about 3 minutes. Add the garlic and cook for about 1 to 2 minutes. Sprinkle the parmesan cheese over the vegetable mixture and toss to combine.
- Pour Egg Mixture: Lower the heat to low and spread the vegetables evenly over the bottom of the skillet. Pour the egg mixture over the vegetables and scatter the goat cheese over the top. Cook for about 3 minutes or until the eggs start to set around the edges.
- Bake: Transfer the skillet to the oven and cook for about 4 to 5 minutes or until the custard is set and the top is golden brown.
- Serve: Remove from the oven and allow the frittata to cool in the pan for 2 minutes before slicing into wedges. Serve topped with fresh basil.
Basic Formula For Making Frittatas
- 6 Eggs
- 1/4 cup heavy cream, half and half or whole milk
- 2 cups of filling (vegetables, meats or a combination of both)
- 1 to 1 1/4 cup of cheese
- 2 tablespoons butter or oil for sautéing.
Frittata Variations – Add-Ins
This delicious and easy breakfast recipe is super versatile and can be made with many different ingredients. They can be made with meats and cheese or can be kept vegetarian if you wish. You can also use different seasonings and herbs.
Use proteins like chorizo, mild or hot pork, turkey or chicken sausage, ham, smoked salmon, shredded chicken or turkey and salami among others.
- Spinach, cherry tomatoes and Parmesan cheese.
- Bacon, mushrooms, cheddar cheese.
- Red bell peppers, tomatoes and feta.
- Ham, bell peppers and Gruyere cheese.
- Broccoli, tomato, cheddar cheese.
- Caramelized onions, butternut squash and Swiss cheese.
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Asparagus Frittata
Ingredients
- 6 large eggs
- 1/4 cup half and half (whole milk or heavy cream)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces asparagus, trimmed and chopped into about 1-inch pieces
- 6 ounces mushrooms, sliced (white button mushrooms or cremini)
- 1/2 small red onions, chopped or sliced (about 1/4 cup)
- 2 garlic cloves, finely chopped
- 1/4 cup Parmesan cheese
- 8 ounces goat cheese crumbled, cut a few slices for the top
- a handful of fresh basil, julienne or finely chopped
Instructions
- Arrange a rack in the middle of the oven and preheat to 400 degrees Fahrenheit.
- In a large bowl whisk the eggs, half and half, salt and pepper until frothy.
- Heat the oil and butter in a 10-inch ovenproof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 3 minutes. Add the mushrooms and onions and sauté for about 3 minutes. Add the garlic and cook for about 1 to 2 minutes. Sprinkle the parmesan cheese over the vegetable mixture and toss to combine.
- Lower the heat to low and spread the vegetables evenly over the bottom of the skillet. Pour the egg mixture over the vegetables and scatter the goat cheese over the top. Cook for about 3 minutes or until the eggs start to set around the edges.
- Transfer the skillet to the oven and cook for about 4 to 5 minutes or until the custard is set and the top is golden brown. The frittata is done when a skewer or fork inserted in the middle of the frittata comes out clean (the goat cheese will be hot, soft and creamy and you may get some on the skewer, just make sure the eggs are cooked and not runny).
- Remove from the oven and allow the frittata to cool in the pan for 2 minutes before slicing into wedges. Serve topped with fresh basil.
Amy Johnson says
So easy and tasty. I made it with less goat cheese and more freshly grated Parmesan as my husband is not a big fan of goat cheese. He loved it!
Reyeas says
This turned out so good! I used the Italian blend cheese and everyone loved it. This is a keeper!