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Asparagus Frittata

Cheesy eggs and seasonal asparagus combine in this frittata that’s perfect for Easter brunch.

Serves 6
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
273 calories per serving


> 1 1/2 (12 oz) pkgs  asparagus
> 2 shallots
> 2 tbsp olive oil
> 8 large eggs
> 2 tbsp milk
> 1/2 cup shredded Gruyère cheese


Trim the asparagus, removing the thick and woody ends. Cut the asparagus in half and dice the shallots. Heat the oil in a 10-inch nonstick skillet. Sauté the asparagus bottoms and shallots until asparagus is blistered and shallots are translucent, 5 min. Season with salt (in moderation) and pepper.
While asparagus cooks, whisk the eggs and milk together in a large bowl. Pour the egg over the asparagus-shallot mixture and reduce heat to low. Place asparagus tops around the frittata like spokes on a wheel. Top with the Gruyère cheese.
Cover the skillet and cook until eggs are cooked through, 15 min. Flip frittata onto a large plate and cut into slices.


Serve with thinly sliced prosciutto.

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