Asparagus Frittata

It’s spring and asparagus are in season! A great way to enjoy them is sautéed with some shallots and cooked up with eggs into an easy frittata. Most of the cooking is done on the stove-top. When the eggs are close to being set, you sprinkle everything with grated Gruyere cheese and pop it under the broiler.

My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all.

Asparagus Frittata Recipe

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4.


  • 2 tablespoons unsalted butter
  • 1/3 cup minced shallots
  • 1/2 teaspoon salt
  • 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 6 large eggs, lightly beaten
  • 1 cup shredded Gruyere or Swiss cheese



1 Heat butter into a 10-inch oven-proof frying pan over medium-high heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, for 3 minutes.

2 Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.


3 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 4-6 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

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Spinach Frittata
Frittata with Asparagus, Tomato, and Fontina Cheese - from Andrea at Rookie Cookery



  1. personalchef

    Wow looks great! I might make it into a yummy sandwich with creme fraiche and smoked salmon.

  2. Dan

    I tried this tonight for some guests, and it was amazing. Great flavor, and very light. I didn’t have any of the cheeses in the recipe, so I used shredded parmessan, and it came out great.

  3. Sandy

    I made this for my husband the other night after we had both worked in excess of 10 hours. Wonderful! Quick, easy, minimum cleanup and best of all – spectacular flavor! Thanks (and thank your dad) for a wonderful weekday recipe that we’ll use again and again.

  4. Shannon

    Great recipe. I added a small amount of Canadian Bacon. Next time I will use parmessan cheese in lieu of the swiss cheese.

  5. Julie

    This was so easy to make, and low carb to boot! I already had all the ingredients, although I used pre-sliced gruyere instead of grated. It melted nicely under the broiler, and my husband loved it as much as I did.

  6. richard

    sugar “fried” asparagus
    Thought you and your readers might be interested in this somewhat unusual method of preparing asparagus.
    1/2 pound of asparagus
    1 tablespoon sugar
    vegetable stock

    Wash the asparagus and cut off any hard ends. Cut the asparagus diagonally into 2 inch pieces.
    Melt the sugar in a frying pan. After the sugar has been completely melted add the asparagus pieces. “Fry” in the sugar for a minute or two. Then add a bit of the stock and cook for another minute or two. Keep adding the stock a little at a time until the asparagus reach the desired tenderness. They should be “al dente”

  7. norah

    I love frittatas. I would love to try it but I don’t have an oven-safe skillet. How can I prepare it?

  8. Anne Carere-Crowther

    I run a B&B and wanted a simple recipe for an Asparagus Omellette. I found this one and made it just for myself. I used mozzarella cheese and it was great. By the way, I did not put it in the oven, I just folded it over and let it cook a little more. Thank you.

  9. Anonymous

    This was an awesome meal. Thanks.

  10. Magdalena

    I have tried this dish and it is delicious and very filling. I used shredded cheddar instead.

  11. Samantha

    Was delicious, I halved it for two people and a smaller skillet. Added a pinch of garlic salt, think it would be good with a fresh garlic clove minced and added with the onions. We didn’t have onions so used dried minced ones instead, they browned a bit but were still yummy, used 4tsp as half an onion. Used a mix of parmesan, cheddar and monterey jack for the cheese, didn’t have a pan that could go in the oven so we let it sit on the stove for a few minutes and then microwaved it for 30sec to melt some stubborn cheese. It turned out great!

  12. liz

    Quick, easy and yummy. I subbed in goat cheese and added some fresh chopped thyme and minced garlic. We were starving and needed a quick fix and this was delicious. A keeper!

  13. NorwegianFoodFreak

    Looks fantastic! Are you supposed to use canned or fresh asparagus?

    Fresh please. ~Elise

  14. chrisp

    I made this this morning and such a wonderful way to use asparagus that are spring fresh. I used slices of mozzarella and a sprinkling of asiago cheese, it fluffed up so nicely under the broiler, cubed ham is a great addition.

  15. Lindsay

    This was fantastic! I used a combination of Asiago and mozzarella. Sooo good.

  16. Garen Evans

    A really good starting point for variations. Added sliced sopressata and scallions (green onions) with the asparagus and got things going with a splash of Noilly Prat. Delicisio

  17. Denise

    Just prepared this for Sunday brunch. Delicious! Added some diced red pepper for extra flavor and color. This is a keeper!

  18. Donna

    Pretty good! I had Gouda and Provolone cheese and it came out just as cheesy. I added cooked pasta shells to the egg mixture and it came out really delicious and it was more filling as a meal. I also cooked the asparagus is garlic in soy sauce before adding it. Yummy!

  19. Kirsten

    Two thumbs up! I went with Gruyere (which was a bit expensive) and was not disappointed. I used a larger skillet and doubled the amount of eggs and also added some salt and pepper into the egg mixture. This was easy, delicious and looked impressive. A great, quick vegetarian entree.

  20. Michelle

    We just made this last weekend, it was amazing. I added a bit less oil than recommended and it was more than fine. Thank you with the great receipe!

  21. Pebble Tedford

    I understand that if you don’t have an oven proof skillet, you can just wrap the handle in foil.

    I don’t recommend that. Not being oven proof means not being able to handle the high temperatures. If the handle is plastic, you risk it melting, even in the foil. ~Elise

  22. Ashley

    I just discovered you. This has been a good week! :-) This is the first recipe I’ve tried from your site, and I have to say…I didn’t know what frittata was before trying my hand at this recipe! My husband and I LOVE asparagus, and this was simply divine. He’s not real big on eggs, so I wasn’t sure how much he’d like it, but he just raved (and my hubby is NOT a raver). I tried the Zucchini Ricotta Frittata as well. Burnt it, but if you scraped off the black bottom it, too, was great. Thanks for introducing me to a new fave.

  23. Susan

    Wonderful! I cooked a few strips of bacon in a 10 in cast iron skillet, then cooked the onions and asparagus in the bacon grease, omitting the salt. Added the crumbled bacon with the eggs, and sprinkled with Monterey Jack. Just the right balance of creamy, salty and crunchy.

  24. Elana

    I love making frittatas for breakfast, and now that asparagus is in season, I can’t wait to try this. Thanks for the great idea

  25. Amy

    We follow this method for frittatas, except we don’t put them in the oven, we flip’em… in a way that one quite smart friend taught me:

    You take the lid of your fry pan, hold the handle tightly (usually with an oven mitt), then you slide the egg/asparagus onto the lid (and hold on even tighter). Then you turn the pan over on top of the lid (be careful if you have any oil or liquid in the pan – I usually let the extra liquid flow into the middle of the frittata), and flip the combination of lid/pan over in one swift movement.

    This works every time! It cooks well on both sides this way. It never breaks. And we never make a mess, promise! It works for omlettes too.

    We also cook the eggs with the lid on, which seems to help them cook a bit on top.

  26. Elizabeth

    I made this today for my mother and it was perfect!

  27. candy

    Just made this. Very good. Didn’t have asparagus
    at the store…season has passed, so bought green beans and blanched them and chopped them small. Then used them exactly as specified. Used mozzarella since it was on hand. Very simple and very good! Thanks for the great idea.

  28. glenda thomas

    You make it look so easy. I feel like I can do this Asparagus Frittata Recipe! Thanks! Great photos.

  29. ingrid

    Love this recipe! Thank you!

  30. Jim Van

    Was good, tho needs some ‘zip’. Next time, I plan on doing a couple of thngs:

    1. Add mushrooms to the asparagus saute, and finish the whole thing off with some white wine.
    2. Add a dash or two of tabasco to the egg.

    Otherwise, it was delicious!

  31. Denise

    This was the easiest, most delicious way to use up some things in the fridge: asparagus, broccolini, green beans and snow peas we had blanched & sauteed with shallots a couple of nights ago, plus an end of a piece of gruyere and some parm. I used a smaller 8-inch skillet with 2 whole eggs and an egg white and it was perfect.

  32. Randi Lynne

    This is probably my new go-to asparagus recipe. I let my onions start to caramelize, added some crushed red peppers, asparagus, fresh garlic, s&p and a little spinach when the asparagus was almost done. Then I put it all in a lightly oiled 9×9 pan with one or two extra eggs and baked it for 10 mins on 350. Then added the cheese and set to broil since I wasn’t sure what temp my skillet was safe to. The broiled cheese really makes the dish come together! Thanks for this great recipe.

  33. Jennifer

    I made this for my Easter brunch today and it was perfect! First time I’ve ever made a frittata and it even slid out of the pan!

  34. Joe

    Thanks for this wonderful recipe. So simple and quick, and TASTY! :D I used a shredded Italian blend cheese on mine (just a little!) and it turned out very good.

  35. jeffrey

    I’M making tonight. adding smoked duck.

  36. jenni

    Thanks for this wonderful recipe! Exactly what I was looking for. As a non-native English speaker, the name sounds like a Harry Potter spell to me :) vingardium leviosa! Love your blog.

  37. Sarah Cain

    This turned out terribly. Everybody in the family just ate the cheese off of the top.

  38. Tony

    LOL at last comment, I am a total noob at cooking and added some portugeuse chorizo, mushrooms and used friulano cheese. I won’t use that kind of cheese again, but it was all I had kicking around.

    Recipe is fantastic! I will definitely be making more often

  39. Jessica

    If you don’t have an oven proof skillet you could put the food (carefully) into a pie pan or any pyrex baking pan that you happen to have. Kind of messes up the “one pot cooking” and resulting easy clean up, but easier and cheaper than buying a new skillet.

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