Asparagus Frittata

This quick and easy asparagus frittata is perfect for spring! With eggs, Gruyere or Swiss cheese, shallots, and asparagus, it'll be your go-to breakfast or brunch recipe.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated March 20, 2023
Elise Bauer
A slice of Asparagus Frittata on a white plate

Simply Recipes / 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.

A golden wedge of asparagus frittata site atop a white, decorative plate along with a sprig of thyme.

Simply Recipes / Elise Bauer

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 slice on a white plate with a sprig of time

Simply Recipes / Elise Bauer

Asparagus Frittata

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings

Ingredients

  • 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 tablespoon minced fresh chives

  • 1/4 teaspoon dried tarragon

  • 1 cup shredded Gruyere or Swiss cheese (can sub an Italian blend)

Method

  1. Cook the shallots in butter:

    Heat the butter in a 10-inch ovenproof frying pan over medium heat.

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

    Elise Bauer
  2. Add the asparagus:

    Add the sliced asparagus and cook for an additional 3 minutes.

    Elise Bauer
  3. Add the egg mixture:

    Beat the eggs, ricotta cheese, and salt together, then stir in the chives and tarragon.

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

    Elise Bauer
  4. Top with cheese and broil:

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

    Remove the pan from the oven with oven mitts and slide the 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.)

    Elise Bauer
    Elise Bauer
Nutrition Facts (per serving)
378 Calories
26g Fat
11g Carbs
26g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 378
% Daily Value*
Total Fat 26g 33%
Saturated Fat 14g 68%
Cholesterol 340mg 113%
Sodium 638mg 28%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 26g
Vitamin C 11mg 54%
Calcium 490mg 38%
Iron 3mg 16%
Potassium 511mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.