Asparagus Frittata

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

  • 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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  • Susan

    Wonderful recipe, thank you. I used onions instead of shallots and an Italian blend cheese. I thought the asparagus would be strong in the dish but it was just a perfect dish.


  • Taylor

    I love this recipe! So easy and everyone says it’s the best frittata they ever had. I used sour cream instead of ricotta but both work equally well..


  • Diane

    Loved this!!


  • b

    Wonderful breakfast. Made as written except I added 1 t. basil on each


  • Julieta

    Used mozzarella cheese because I didn’t have Guyere cheese when I made this dish. It came out well.


  • Debbie Dubiel

    I wonder if you could cook it in the oven the whole time like a quiche. I don’t have an ovenproof pan

  • 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.


    • Emma Christensen

      Hi, Jodi! It might just be a difference in how your stove cooks or your burner temp. Putting it in the oven to finish was a good call! Oven baking is actually another way of making frittatas, so your instincts were definitely right. Enjoy!

  • Jen

    Delicious! I wouldn’t change a thing.


  • CWlaz

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


  • 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.


    • Emma Christensen

      Hi, Nancy! Emma here, managing editor. I definitely think that Gruyere or Swiss would give this frittata a little more punch. Did you add the salt? I just noticed that salt is missing from the method steps (which I will correct as soon as I’m done typing this reply!). If you didn’t end up adding any salt, then I definitely think this would end up tasting a bit bland. I hope you try it again!

  • 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!


  • Jenn

    I once had an asparagus and pecan quiche and it was one of the most amazing things I have ever eaten. I’ve been trying to replicate it since 1994. This is the closest I’ve found. Except, of course, adding some pecans. Do it. mmmm.

  • Love the site

    …also, while heating to get the eggs to set, I used a low or medium low heat and rotated the pan to get even cooking.

  • Love the site

    So, I put about half the asparagus in the bottom of the pan and poured half the egg mixture in. Then a layer of cheese, then remaining asparagus, then remaining egg, Let it set in the pan then more cheese and run it under the broiler. I feel like the first layer of cheese hold asparagus in the middle of the frittata.

  • Venessa

    Perfect recipe! Came right out of the pan once broiled. Little to no mess and absolutely delicious. I did add 6 cremini mushrooms in step 1. Mushrooms gave it some more flavor. Thank you for providing this for us.


  • Pam

    Loved this. I used herbed goat cheese instead of the ricotta. It was great!

  • Arthur Thomas

    Once the pan is out of the oven, and resting on the stovetop, insert the handle into the mitt. Faster than using ice

  • Kim

    Not fond of aparagus,,, so I used bacon broccoli. YUMMY…Thanks for the recipe.

  • Cyndi

    My son made this for Christmas morning and he added spinach (he wilted/sauteed it first) the combo of asparagus and the spinach was fantastic!

  • 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.


  • 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!


  • ingrid

    Love this recipe! Thank you!


  • 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.


  • Lindsay

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


  • 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.


  • 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.


  • Shannon

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


  • 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.


  • 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.

  • 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

  • Sarah Cain

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

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • Elizabeth

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

  • 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.

    • Bebe

      Not all frying pans have lids. A lightly greased flat (not rimmed) cookie sheet will work as well.

  • 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.

  • 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.

  • 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

  • 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!

  • Denise

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

  • 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

  • NorwegianFoodFreak

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

    Fresh please. ~Elise

  • 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!

  • Magdalena

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

  • Anonymous

    This was an awesome meal. Thanks.

  • 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.

  • norah

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

    • Jay Lackovic

      Even though you are supposed to be cooking the mixture on the stove top until somewhat set and then placing in the oven at broil to finish it off, try this. Do everything listed in the recipe, but instead of cooking it on the stovetop, just incorporate all of the ingredients into a 9 X 13″ pan, round, or even muffin tins. Put it in a 350 degree oven for like 10-15 min. checking with a toothpick or knife in the center until either one of these come out clean. Cook for more time if needed. Once it’s close to being set, sprinkle the mixture with your shredded “whatever”. Set on broil for maybe 2-3 minutes until golden on top. Forgot to mention to grease the 9 x 13 and/or muffin tins. How about this? Take it to another level and use the muffin tin Frittata’s in between a biscuit or toasted English muffin and make it a delectable breakfast sandwich… Enjoy.

  • 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”