Asparagus Frittata
Published Apr 22, 2019•Updated Apr 08, 2025
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This Asparagus Frittata is a great breakfast, brunch, lunch, or light dinner perfect for special occasions and holidays but simple enough for every day. Ready to eat in less than 30 minutes, it’s easy to customize and makes for fantastic meal prep!
I make this easy veggie frittata every Easter for brunch. It’s incredibly easy, has all the spring flavors from asparagus, bacon, and goat cheese and is just an all-around crowd-pleasing dish. Paired with Homemade Bagels or a Cinnamon Crunch Bagel Breakfast Casserole it’s a great savory item to have on the table. Plus, I love that I can prepare it ahead of time and reheat it when we’re ready to eat!
Looking for more frittata recipes? Try a Vegetable Frittata, Ham and Cheese Frittata, or Asparagus Frittata. Or, maybe you want a different way to enjoy eggs? Croque Madame Ham and Cheese Breakfast Bake, Sheet Pan Hash Browns and Eggs with Avocado Salsa, and Brioche Baked Egg in a Hole are all winners.
Though I make a lot of frittatas, this version is particularly rich and savory. And like all frittata recipes, it can easily be customized with a variety of mix-ins and toppings. Use whatever you have on hand to suit your flavor preferences and dietary needs for a quick option guaranteed to please any crowd!
If you’re looking for another spring brunch idea, I love this Asparagus Puff Pastry Tart. Asparagus is also great in side dishes like Chilled Asparagus Salad and Roasted Asparagus and Potatoes or as the star in dinners like Bacon and Asparagus Fried Rice and Asparagus Tofu Stir-Fry.
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What is a Frittata?
If you’re unfamiliar, a frittata is a baked egg dish. Typically additions like meat, cheese, or vegetables are added before cooking.
The dish starts on the stovetop like an omelet. However, instead of being folded and flipped, it is transferred to the oven to finish baking. Once slightly cool and set, the dish is sliced into pieces and served. Think of it like a crustless vegetable quiche!
Ingredients
- Eggs – I use 12 large eggs for this asparagus frittata recipe. You’ll need about 1 1/2 large eggs per serving. I recommend letting them come to room temperature for easy mixing.
- Milk – Add a small amount of milk to give the eggs a slightly creamy texture. Any type of milk (or milk substitute) will work, or feel free to skip it.
- Salt and Black Pepper – It’s important to season the eggs before adding them to the skillet, or your frittata will be bland.
- Meat, Cheese, or Vegetables – These are optional but add lots of flavor and texture.
How to Make It
- Prepare the egg base – Whisk the eggs and milk in a bowl until light and frothy. Then, season with salt and pepper, whisking to combine.
- Cook the bacon – If using, cook the chopped bacon pieces in a cast iron skillet over medium heat until crispy. Then, transfer them to a paper towel-lined plate to cool.
- Sauté – Drain all but about a tablespoon of bacon grease. Then, sauté the asparagus until tender.
- Combine – Pour the egg mixture over the asparagus, and stir to combine. Cook just until the edges begin to set. Crumble goat cheese on top, and add the bacon.
- Bake – Transfer the skillet to the preheated oven, and bake just until the eggs are puffy and no liquid spots remain on top. Be careful not to burn!
- Serve – Let the asparagus frittata cool and set for about 5 minutes. Then, slice, and enjoy!
Mix-In Variations
- Thinly sliced steak, bell peppers, shredded Mexican blend cheese
- Rotisserie chicken, chopped spinach, goat cheese
- Artichokes, roasted red bell peppers, feta cheese
- Bacon, broccoli, cheddar
- Zucchini, cherry tomatoes, mozzarella cheese
- Mushrooms, garlic, Swiss
- Chopped deli-ham, cauliflower florets, Gruyère cheese
Frequently Asked Questions
Yes! As written, this recipe is naturally keto-friendly. To keep it that way, make sure to use low-carb mix-ins, and serve it with keto-friendly sides like sausage, bacon, or fresh berries.
No, you can use a baking dish instead if needed. To do so, whisk the eggs, milk, salt, and pepper in a bowl. Then, cook the bacon in a skillet, and sauté the asparagus. Pour the whisked eggs into a lightly greased baking dish (8 to 10 inches in diameter), and sprinkle the asparagus, goat cheese, and bacon on top. Then, bake as normal, adjusting the cooking time as needed.
To prepare in advance, cook the frittata completely. Then, store it covered in a baking dish, or transfer it to an airtight container. It will keep fresh in the refrigerator for up to 3 days.
To serve, cover it with a slightly damp paper towel, and microwave for 1-2 minutes or until warmed through.
More Easy Egg Recipes for Breakfast
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Asparagus Frittata
Equipment
- 10" Skillet
- Mixing Bowl
Ingredients
- 12 large eggs
- 3 Tablespoons milk, any type
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 strips bacon, chopped
- 6 ounces asparagus, trimmed and chopped into 1-inch lengths
- 4 ounces goat cheese
Instructions
- Heat oven to 425 F.
- Whisk together eggs and milk until light and frothy. Add salt and pepper and whisk to combine.
- Heat a 10-inch cast iron skillet over medium-high heat. Add chopped bacon and cook until bacon is crisp, ~5 minutes. Transfer bacon to a paper-towel-lined plate to cool. Drain off all but about 1 Tablespoon of bacon grease out of the pan (no need to be precise, just leave a small layer of oil in the bottom of the pan).
- Return skillet to heat and add asparagus. Saute until asparagus is tender, 4 to 5 minutes.
- Pour eggs over asparagus and stir to combine. Let the eggs cook for about 1 minute, until starting to set around the edges. Crumble goat cheese over the eggs and top with bacon.
- Note: If you’d like to bake the frittata in a baking dish, do not add the eggs to the skillet. Pour whisked eggs into a lightly greased baking dish (8 to 10 inches in diameter). Drop cooked asparagus, crumbled goat cheese, and bacon on top.
- Bake frittata in the oven until the eggs are puffy and there are no liquid spots on top (be careful not to overcook it). This should take 8 to 15 minutes in a skillet; 14 to 20 minutes in a baking dish. (Note: The cook time varies a bit based on the type of pan you’re using and the ingredients in the frittata. Don’t be intimidated by the range, just keep an eye on it, and pull it out of the oven as soon as the entire dish is firm.)
- Let the frittata rest for 5 minutes at room temperature.
- Slice frittata and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
