Asparagus Egg Frittata Recipe

If you’re looking for a delicious, easy-to-make brunch or light dinner, you’ve got to try this Asparagus Egg Frittata Recipe. It’s one of those dishes I love because it combines fresh spring asparagus with a creamy, cheesy egg custard that’s just mouthwatering. Plus, it’s so versatile and perfect for any time you want something simple yet impressive. Trust me, once you make this, you’ll be making it over and over again!

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Ingredients You’ll Need

Each ingredient in this Asparagus Egg Frittata Recipe balances out beautifully to create that dreamy texture and flavor. I always recommend picking the freshest baby asparagus you can find for the best taste.

• Baby Asparagus: Go for thin spears; they’re tender and cook quickly, which helps keep that delicate crunch.
• Eggs: Large eggs are perfect here to create a fluffy but firm base.
• Whole Milk Ricotta: I split this between the mixture and dolloping on top—it adds creaminess and a subtle tang.
• Whole Milk: Stick to whole milk (or richer dairy) for the creaminess; skim won’t give you the same silky texture.
• Parmesan: Freshly grated gives the dish a savory depth you just can’t replicate with pre-grated cheese.
• Chives: Thinly sliced for a mild onion flavor that brightens the dish.
• Fresh Dill: Adds a subtle herby note—fresh is always best here.
• Dijon Mustard: Just a touch for a little zing that wakes up the flavors.
• Kosher Salt & Pepper: Essential for seasoning to taste.

Variations

This Asparagus Egg Frittata Recipe is a fantastic base for many variations. I often tweak it depending on what’s in my fridge or the mood I’m in—feel free to make it your own!

• Add Protein: I love adding prosciutto or smoked salmon on top after baking—it gives a salty, savory punch that pairs wonderfully with the asparagus.
• Vegan/Dairy-Free: Swap out the ricotta and milk for your favorite plant-based alternatives and use a chickpea flour batter base—but here’s the secret: it won’t be exactly the same creamy texture!
• Herb Mix: Mix in basil or parsley if dill isn’t your thing. I sometimes like a little thyme for an earthier flavor profile.
• Cheese Swap: Try swapping Parmesan for Pecorino Romano or even a bit of crumbled feta for a tangy twist.

How to Make Asparagus Egg Frittata Recipe

Step 1: Preheat and Prep Your Pan

Start by setting your oven rack to the center and preheating the oven to 375°F. I swear by greasing the pan generously with non-stick spray, then lining it with parchment that hangs over the edges for easy removal later—it’s a small trick that saves so much hassle.

Step 2: Blanch and Shock Your Asparagus

Bring a pot of salted water to a boil and drop in the asparagus for just 1-2 minutes until bright green and tender-crisp. Then, immediately dunk them into ice water—this “shocking” stops the cooking and keeps the asparagus vibrant and firm. Pat dry before setting aside.

Step 3: Whisk Together the Egg Custard

In a large bowl, combine eggs, 2 tablespoons of ricotta, whole milk, grated Parmesan, chives, dill, Dijon mustard, and a sprinkle of salt and pepper. Whisk vigorously until the mix is smooth and well blended—this is what makes the custard silky and light.

Step 4: Layer and Assemble Your Frittata

Arrange half of your asparagus in a single row at the bottom of your pan. Pour the egg mixture gently over the asparagus, then lay the remaining spears across the top. Dot with the rest of the ricotta, then give a light sprinkle of salt and pepper. This layering makes for a beautiful presentation and even asparagus distribution.

Step 5: Bake to Perfection

Slide your pan into the oven and bake for 28 to 38 minutes, depending on your oven. You want the frittata to puff up and set firmly with no jiggle in the center—that’s the sweet spot before it dries out. Once done, cool it for 5 minutes on a wire rack before using the parchment edges to gently lift it out—this step keeps your frittata intact and pretty.

How to Serve Asparagus Egg Frittata Recipe

Garnishes

I love topping mine with freshly grated Parmesan, a sprinkle of chives, and sometimes a few leaves of fresh dill if I have them on hand. For a fancy touch, a few slices of prosciutto or smoked salmon on the side really elevate the experience.

Side Dishes

We often pair this frittata with a light arugula salad dressed with lemon vinaigrette or some roasted cherry tomatoes. Fresh crusty bread or a tangy yogurt-based sauce also works beautifully to round out the meal.

Creative Ways to Present

For special occasions, I like to bake this in individual ramekins for fancy brunch guests—it’s elegant and looks so pretty served this way. Another idea is slicing it into asparagus-lined wedges on a large platter, perfect for pass-around brunches or buffets.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. I usually slice the frittata before refrigerating so it’s easy to grab a portion when I want a quick snack or breakfast.

Freezing

I’ve frozen frittata slices wrapped tightly in plastic wrap and then foil—just thaw overnight in the fridge before reheating. Keep in mind, the texture softens slightly after freezing, but it’s still tasty and convenient.

Reheating

I reheat slices gently in a skillet over medium-low heat or in a 350°F oven covered with foil to avoid drying out. Microwaving works too, but I prefer stovetop or oven so it warms evenly without getting rubbery.

FAQs

Final Thoughts

This Asparagus Egg Frittata Recipe is truly one of my go-to dishes, especially when asparagus is in season and I want something both comforting and bright. It’s simple, elegant, and feeds a crowd with minimal fuss. I hope you enjoy making and sharing it as much as I do—it’s the kind of recipe that turns everyday ingredients into something special. So next time you’re at the market and spot those beautiful spears, give this frittata a whirl—you won’t regret it!

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