Asparagus Frittata

Breakfast and BrunchAsparagusFrittata

Quick and easy asparagus frittata. Perfect for spring! Eggs, Gruyere or Swiss cheese, shallots, and asparagus.

Photography Credit: Elise Bauer

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.

Don’t have Gruyere? You can use any Swiss cheese or even an Italian blend.

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: 15 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4


  • 2 tablespoons unsalted butter
  • 1/2 cup sliced shallots
  • 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 6 large eggs
  • 3/4 cup ricotta cheese (can sub cottage cheese)
  • 1/2 teaspoon salt
  • 1 Tbsp minced fresh chives
  • 1/4 teaspoon dried tarragon
  • 1 cup shredded Gruyere or Swiss cheese (can sub an Italian blend)


1 Cook shallots in butter: Heat butter into a 10-inch oven-proof frying pan over medium heat.

Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes.

2 Add asparagus and cook for an additional 3 minutes.

3 Add egg mixture: Beat the eggs, ricotta cheese together, and salt, stir in the chives and tarragon.

Pour the egg mixture into the pan and cook until almost set, but still runny on top, about 4 to 5 minutes. While cooking, pre-heat oven broiler.

4 Top with cheese and broil: Sprinkle Gruyere cheese over the eggs and put in oven to broil until cheese is melted and browned, and the center is set, about 6 to 8 minutes.

Remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges. (Be very careful with the hot pan handle! I usually ice down the handle of any long handled pan I take out of the oven so that no one mistakenly tries to pick up the pan by the hot handle.)

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Asparagus Frittata

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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51 Comments / Reviews

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Did you make it? Rate it!

  1. Jodi Grow

    I followed your directions, 5 minutes untill it was cooked around the edges, had started to set but was still runny, put it under the broiler and the center did not cook, still runny. I couldn’t continue cooking on the stovetop as the bottom was very brown so I put it in the oven at 350 for 10 minutes and rechecked…done at last! It was a delicious brunch and I will definitely make it again. I’m not sure where I went wrong.


    Show Replies (1)
  2. Jen

    Delicious! I wouldn’t change a thing.


  3. CWlaz

    We made this for 2 adults. It was okay, but the flavor did not leave us really wanting to make it again.


  4. Nancy

    Healthy ingredients, but not extremely flavorful with the cottage cheese & Parmesan that I used. I wonder if the Gruyere is a must have for this to be good.


    Show Replies (1)
  5. Era

    Had too much fresh asparagus on hand and needed to find an alternative to roasting it all. Found this recipe and made it tonight. I really liked it (nearly ate the entire dish myself in one go!.)
    I used cottage cheese as didn’t have ricotta, and didn’t have the right cheese for topping so used a little Parmesan instead. Will make it next time with Swiss cheese or Gruyere. This recipe is a keeper!


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