Asparagus Frittata
When spring comes, this is my favorite dish to make. Vegetarian asparagus frittata is so simple and delicious. With two kids and a business to run, making breakfast in advance is a must for me, and this frittata is loaded with veggies and lots of cheese. It takes 40 minutes to make and can be made the night before.
The crunchiness of the asparagus pairs perfectly with the fluffiness of the eggs. Add to that the cheese toppings, the various herbs, and the earthy flavor of the spears, and you have the perfect breakfast. I will tell you a secret: I love having breakfast for dinner. Pair this frittata with a hearty salad, and you have dinner ready!
Table of contents
This recipe is a great way to use leftover roasted asparagus. I am always looking for and experimenting with ways to use leftovers. This quick and easy recipe is a staple in my house, and it’s such a time saver since it takes me minutes to make, but I have breakfast for a few days in advance.
Why you will love this recipe
- It does not have to be breakfast: This asparagus frittata doesn’t have to be breakfast. I like to serve it for dinner because it can be made fast, and it is so filling.
- Healthy and delicious: I don’t tell the kids, but this is full of vitamins, minerals, and fiber. They like the way it tastes!
- Dinner: Pair it with a bowl of soup or a salad on the side, and you have dinner ready!
- Freeze and reheat: This frittata freezes wonderfully and reheats well. I like to pack them separately in baggies to reheat as needed.
What you will need
- Veggies – I get fresh organic asparagus from my local farmers’ market, and I also use mushrooms and cherry tomatoes because I love their sweetness.
- Unsalted butter – I use unsalted butter instead of oil for sautéing because I like the distinct buttery taste.
- Large eggs – Make sure the eggs are warmed to room temperature so they will incorporate better and result in a fluffier and lighter texture.
- Cheese: I like to add flavor to this frittata by combining four different types of cheese: mozzarella, cheddar, parmesan, and feta.
- Chopped green onions – For garnish, they are an attractive pop of color and add a bit of onion taste.
How to make
Preheat the oven: First, I preheat the oven to 350 degrees F.
Mix the eggs: In the meantime, I whisk the eggs, ½ cups mozzarella, ½ cups cheddar, and parmesan with ½ teaspoons salt and ½ teaspoons black pepper in a medium bowl until combined.
Saute the veggies: Now, I melt the butter in a 10-inch cast iron skillet over medium heat. Once melted, I add the mushrooms and asparagus, season with salt, and sauté until tender for about five minutes. I add the tomatoes and saute them for another two minutes.
Combine: I add the egg mixture to the skillet and fold it with the vegetables, stirring gently and cooking until it is almost set.
Bake the frittata: Next, I sprinkle on the rest of the mozzarella and cheddar, the feta, and green onions, and bake until the cheese is puffy and lightly golden, for about 20 minutes.
Garnish and serve: Finally, I garnish it with fresh green onions and cut into wedges to serve.
Expert tip
Choosing the best asparagus
Asparagus is an expensive vegetable, so it is essential to get your money’s worth when buying it. I buy mine from a trusted farmers’ market that I visit often. If one is unavailable in the area, choose a grocery store with a good reputation for the best produce, like Whole Foods Markets. Then, be sure to know what to look for when it comes to fresh asparagus.
I look for firm stalks with vibrant green color throughout and the same thickness for even cooking. When gently squeezed, the spears should be firm and crisp, not mushy or limp. The tips should not be spreading or open; look for those with pointed, compact tips. The color should be consistent and without faded or dull areas. Wilted, soft, yellow, or brown asparagus should be avoided.
More tips to consider
- Cook wet ingredients like tomatoes, spinach, squash, and mushrooms before adding them to prevent a soggy frittata.
- An oven-safe skillet will work instead of a cast iron skillet.
- Snapping the end of the asparagus is fine, but then cut them all into one-inch pieces.
- The good thing about frittatas is that leftover vegetables can be tossed in.
- However, do not add citrus fruits to eggs because they can cause them to curdle.
- Be sure to beat the eggs well to incorporate as much air as possible.
Recipe variations and add-ins:
- Add meat: To make this a hearty meal, I like to add chopped chicken, turkey, or ham. It is a perfect dinner in less than 30 minutes.
- More veggies: Another way to make this a hearty meal is to add more vegetables, such as chopped potatoes, broccoli, cauliflower, and bell peppers. Just be sure to saute them first so they do not make the frittata too watery.
- Cajun frittata: To give this frittata a southern kick, I add a tablespoon of my Cajun seasoning and some chopped-up cooked andouille sausage.
- More herbs and spices: I also like to mix things up and try different herbs and spices. My favorites are basil, thyme, sage, oregano, chives, and dill.
- Other cheese: Instead of mozzarella, feta, parmesan, and cheddar, I can change the taste of this frittata by using Colby, blue cheese, pepper jack, and cotija.
Serving suggestions:
I served this for breakfast with only orange juice and coffee, but my favorite way to serve this asparagus frittata is for dinner. I love to make it a main entrée with a side dish of my savory crack corn salad made with bacon, cheddar cheese, and ranch dressing. Along with a light dessert, this is a lovely summer meal that can be eaten outdoors in the park.
Another way to serve it is as part of a brunch spread; this is great, especially when you have many dishes to cook and can make it in advance. You can also take it to church potlucks or pack it for a nice lunch in the park. This versatile dish can be served for breakfast, lunch, and dinner.
How to store leftovers:
- Refrigerate: Refrigerate leftovers for up to four days in an airtight container.
- Freezing: To freeze, I cut the frittata into individual serving pieces and pack them in freezer bags wrapped in plastic so I can take them out when needed. They will stay fresh for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best texture and taste.
- Reheating: Reheat in the oven for 10 minutes at 350 degrees F or in the microwave for 45 to 90 seconds.
Frequently asked questions
The best way to do this is to cook vegetables that may release moisture into the frittata before adding them to the mixture. Therefore, my recipe calls for sautéing the vegetables before baking the frittata. Any vegetable, like zucchini, squash, tomatoes, asparagus, and mushrooms, will add moisture to the mixture.
If the eggs are not beaten enough, the frittata will not have enough air to become fluffy. However, if beaten too much, it can deflate the air bubbles. This is one of those recipes that takes a little bit of practice. Adding a bit of cream can make your frittata a bit fluffier. Finally, do not overcook the frittata. Only cook it until it is set so it does not become dried out.
Not cooking the vegetables long enough will make the frittata watery and soggy. Adding too much liquid when making the batter can also cause this. Always measure everything twice. Also, if using canned ingredients, be sure to drain them well. When using leafy greens, squeeze out as much liquid as possible after cooking them.
More breakfast recipes to try:
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Asparagus Frittata
Ingredients
- 2 tablespoons unsalted butter
- 1 pound asparagus ends trimmed and cut into 1-inch pieces
- 1 cup mushrooms sliced
- 1 cup cherry tomatoes halved
- 8 large eggs
- 1 cup shredded mozzarella cheese divided
- 1 cup shredded cheddar cheese divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup feta cheese crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup green onions chopped
Garnish:
- Green onions
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk eggs and add ½ cup shredded mozzarella cheese, ½ cup shredded cheddar cheese, and ½ cup grated parmesan cheese. Whisk to combine. Add salt and pepper. Set aside.
- Melt butter in a 10-inch cast iron skillet over medium heat.
- Add chopped asparagus and mushrooms, sprinkle with salt, and sauté until tender, about 5 minutes. Add tomatoes and saute for another 2 minutes.
- Stir the egg mixture and add it to the skillet, folding gently to combine with the veggies. Cook until almost set.
- Sprinkle remaining ½ cup mozzarella cheese and ½ cup cheddar cheese on top. Sprinkle the feta cheese on top and green onions.
- Bake in the preheated oven until frittata is puffed and cheese begins to turn lightly golden in color, about 10 minutes.
- Garnish with green onions before serving. Cut into wedges and serve.