Name: Asparagus Frittata
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 9 large eggs; 3/4 cup Half and Half; 1/4 cup Parmesan cheese; 1/2 teaspoon salt; 2 tablespoons basil, finely chopped; 2 tablespoons olive oil; 1 tablespoon butter; 1 bunch (about 1 1/4 pound) asparagus, trimmed and chopped into about 1-inch pieces; 1 small red bell pepper, chopped into bite size pieces; 2 garlic cloves, finely chopped; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 1/4 cup Fontina cheese shredded or use preshredded Italian Blend ((divided)); extra Parmesan cheese for garnish ((optional))

This Asparagus Frittata is the perfect egg dish to serve for breakfast or brunch. Basil and Parmesan Cheese gives this delicious dish an Italian flare!

This Asparagus Frittata is so tasty! Easy enough to make for your family and fabulous and elegant enough for entertaining!

Now that spring has finally sprung, asparagus are plentiful. This is the best time to make use of this delicious vegetable and try to incorporate it into all sorts of dishes. Asparagus beyond the lonely side dish is what this frittata is all about!

I have shared before that I am not a morning person what-so-ever! I don’t want to even talk to anyone before I have had a full cup of coffee (or two). I can honestly say I worked a restaurant breakfast shift once and only because we were extremely short handed. After that day, the few working with me decided it was better to be short staffed than have me there!! (I love them too – just not that morning).

Asparagus Frittata

Now the beauty of this dish is that you can assemble it the night before and bake in the morning. It only takes 15 minutes in the oven and you end up with a glorious, fluffy, almost creamy, delicious egg concoction that will make you look like a breakfast diva!

It can also be cooked in its entirety and reheated in the oven or microwave. Sounds like the perfect breakfast plan for a busy weekday, doesn’t it?

In Spain, Frittata (Tortilla Española) is usually eaten at room temperature. You can have it hot right out of the oven, warm or cold. It’s all delicious!

Kathy’s Notes

My recipe calls for Fontina cheese. For a more affordable and easier option, you can use shredded Italian-Blend cheese instead. I’ve made it like that before and the result was fabulous!
Some people don’t like pre-shredded cheese, some don’t mind. You have options!
I used one bunch of asparagus (about 1 1/4 pounds). I chopped most of it for the frittata but left a few stalks whole to use as garnish. I think it gives it a very nice look.
Complete the brunch menu with these Baked Cinnamon French Toast Muffins!