Asparagus Frittata

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

Asparagus Frittata
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.
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

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


  • 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)


  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.

    Elise Bauer
  2. Add asparagus:

    and cook for an additional 3 minutes.

    Elise Bauer
  3. Add egg mixture:

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

    Elise Bauer

    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.

    Elise Bauer
    Elise Bauer

    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.)


Spinach Fritta

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

Asparagus Frittata
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.