This easy to make Asparagus Frittata is the perfect egg dish for breakfast or brunch. Basil and Parmesan Cheese gives this delicious dish an Italian flare! Easy enough to make for your family and elegant enough for entertaining!
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5 from 1 vote

Asparagus Frittata

This easy to make Asparagus Frittata is the perfect egg dish for breakfast or brunch. Basil and Parmesan Cheese gives this delicious dish an Italian flare! Easy enough to make for your family and elegant enough for entertaining! 
Course Breakfast, Brunch, Lunch
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 333kcal
Author Kathy McDaniel

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)

Instructions

  • Heat the oven to 350 degrees Fahrenheit.
  • In a large bowl whisk the eggs, half and half, Parmesan cheese, basil and 1/2 teaspoon of salt. 
  • In a 10-inch oven proof skillet or cast iron skillet over medium heat, heat the oil and butter. 
    Add the bell peppers and saute for about 3 minutes. Add the asparagus and saute until crisp-tender, about 2-3 minutes. Add the garlic, season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper and cook for an additional 2-3 minutes.
  • Pour the egg mixture over the vegetables and sprinkle 1 cup of Fontina cheese. Place the pan in the center of the oven. Bake the frittata for 12 to 15 minutes. 
  • The frittata is done when a skewer or fork inserted in the middle of the frittata comes out clean.
  • Remove the pan from the oven and sprinkle the remaining 1/4 of cheese on the top.
    Bake for another 2-3 minutes or until the cheese melts and the top is golden brown.
    Garnish with extra Parmesan cheese (optional)

Notes

If you want to garnish your frittata with a few asparagus stalks, keep a few stalks whole (just trim the woody ends). Add them to the skillet and saute for about 2 minutes. Remove from the skillet and season to taste with salt and pepper. 

Nutrition

Calories: 333kcal | Carbohydrates: 3g | Protein: 19g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 329mg | Sodium: 810mg | Potassium: 186mg | Sugar: 1g | Vitamin A: 1275IU | Vitamin C: 16.3mg | Calcium: 276mg | Iron: 1.5mg