In just 30 minutes you can be enjoying a delicious Baked Asparagus Frittata with Cheese! This recipe is very easy to make and is packed with fresh asparagus, eggs, egg whites and two types of cheese for a meal that is high in protein, low in carbs and naturally gluten free. Perfect for an everyday breakfast or lunch, but also great served for special occasion brunches, like Mother’s Day and Easter.
If you’re in need of a new healthy way to enjoy eggs for breakfast, brunch or lunch, look no further because you’re going to love this high protein, vegetarian asparagus frittata recipe. Nutritious and so easy to make, the whole family will enjoy this one.
Frittatas are one of our favorite go-to brunch recipes because you do everything ahead of time and serve it up hot, cold, or room temperature (room temperature is actually our favorite). I’ve been making this spinach frittata and this vegetable frittata for years, but when asparagus is in season, this one is always on the menu!
You can make frittatas in a variety of different ways, so I encourage you to use this recipe as a base and then sub in whatever veggies you have in your fridge and your favorite kind of cheese.
Why you should make this recipe
- Customizable: This egg bake is really versatile because you can easily swap out the veggies and even add herbs, if preferred. The type of cheeses can also be switched up.
- Quick and easy to make: In just 30 minutes, you’ll have a warm, tasty breakfast. Simply, steam the asparagus, sauté the onion, mix everything together, and bake.
- Good for you: This is filled with wholesome ingredients that are packed with antioxidants, vitamins, minerals, and essential nutrients. And because it’s high in protein, it’s plenty satisfying.
This asparagus frittata is a family favorite — for both breakfast and lunch! It’s seriously so tasty and even while using simple, easy-to-find ingredients. Here’s what you’ll need:
- Asparagus: This vegetable not only tastes delicious but it is super healthy! Learn more about all of the many health benefits of asparagus from Healthline.
- Onion: Adds a nice savory flavor to the frittata.
- Butter: For sautéing the onion and adding to the richness of the recipe.
- Eggs + egg whites: The base of this dish is made with 6 eggs and 1/2 cup of egg whites, which makes this high in protein with plenty of healthy fats from the yolks. Looking for another way to use up those egg whites? Try these egg white muffins!
- Milk: Just 1/4 cup of milk gives the frittata the perfect texture. You can use whatever milk you’d like. We typically use 2% for plenty of richness.
- Cheese: Shredded Swiss cheese and crumbled feta or any cheese you’d like!
- Sea salt + pepper: To bring out all of the flavors.
*Make sure to check the recipe card for full quantities and ingredients.
How to make this recipe
Frittatas are similar to omelettes but they are not folded in the center, which allows them to be thicker and fluffier. The mix-ins are cooked in the skillet, and then the egg mixture is poured in, rather than the add-ins just being in the center. As an added plus, where omelettes usually just serve one, this frittata is cut into slices and serves six. Here’s how to make it:
- Cook asparagus: Preheat oven to 350 degrees Fahrenheit. Trim asparagus, cut into 1-inch pieces, and steam for 3-4 minutes, or until tender, in a steamer basket until tender.
- Make the egg mixture: In a large bowl combine eggs, egg whites, milk, and half of the salt and pepper. Whisk together and set aside.
- Sauté the onion: Heat butter in a 10-inch oven safe, non-stick pan or cast iron skillet. Add onion and cook for 5 minutes or until fragrant and translucent. Stir in the asparagus and the remaining salt and pepper.
- Add the cheese: Turn off the heat and pour the egg mixture into the pan with the veggies. Sprinkle in the Swiss cheese, gently pushing it into the eggs mixture and then sprinkle feta over the top.
- Bake: Pop the pan into the oven for 20-25 minutes or until set. Cool and enjoy.
We love this frittata recipe as-is, but it’s also really easy to customize. Here’s some options:
- Vegetables: Swap out the asparagus with another favorite cooked vegetable. Try spinach, mushrooms, baby potatoes, sweet potatoes, cauliflower, broccoli, or carrots. You could even do a combination of two or three that add to about 1 pound. Just make sure they are chopped up and cooked before adding them to the mix.
- Cheese: Instead of Swiss cheese, try using shredded cheddar cheese or shredded pepper jack. And instead of the crumbled feta, you could use goat cheese or gorgonzola cheese.
- Protein: The recipe is naturally vegetarian, but if you’d like to add in some meat, try cooked turkey sausage, cooked diced ham or cooked crumbled bacon. Crispy, crumbled bacon would also be delicious just crumbled over the top before serving.
Frequently asked questions
Frittatas make great leftovers! To store leftovers, slice into individual servings and place them in a single layer in an airtight container or large ziplock bag. If properly stored, this will keep for 3-4 days.
30-Minute Baked Asparagus Frittata with Cheese
- 1 pound asparagus
- 1/2 onion diced
- 1 tablespoon butter
- 6 eggs
- 1/2 cup egg whites
- 1/4 cup 2% milk
- 2 ounces Swiss cheese shredded
- 2 ounces feta cheese crumbled
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- Preheat oven to 350 degrees Fahrenheit. Trim asparagus, cut into 1-inch pieces, and steam for 3-4 minutes, or until tender, in a steamer basket until tender.
- In a large bowl combine eggs, egg whites, milk, and half of the salt and pepper. Whisk together and set aside.
- Heat butter in a 10-inch oven safe, non-stick pan or cast iron skillet. Add onion and cook for 5 minutes or until fragrant and translucent. Stir in the asparagus and the remaining salt and pepper.
- Turn off the heat and pour the egg mixture into the pan with the veggies. Sprinkle in the Swiss cheese, gently pushing it into the eggs mixture and then sprinkle feta over the top.
- Pop the pan into the oven for 20-25 minutes or until set. Cool and enjoy.
Ann Waugh says
Great idea for Mom’s day; I might make this for myself 🙂
I would like to share with you a more satisfying technique for preparing asparagus. If you only cut off a certain amount straight across all spears, you will end up with a lot of woody textured asparagus. The best way, if you can stand the waste (that goes into my compost, is to find the place on the spear where the woodiness ends and the tender begins. This is easily and quickly done without using a knife.
However, if you want to save more of each spear you can use a vegetable peeler to remove the outer layer of the bottom inches of the asparagus.
It is quite uncomfortable when eating asparagus that has a woody, fibrous element. Asparagus wants to be tender throughout.
I hope this information brings delight.
Thank you, once again, Dani for all your sweet videos, ideas and instruction. You are amazing! I can’t seem to find time to make my own blog and I don’t have 2 young ones at home!
I don’t have a pan for the oven, can I pop this in a pyrex maybe?
First of all, let me tell you that I love your recipes!!! They’re great and meet exactly my taste and style!!
There is only one thing that leaves me with a big question mark: What do you mean with “Swiss Cheese”? I was born in Switzerland, am Swiss and have been living here ever since. And I do love Cheese of course. But even I will never be capable of estimating how many sorts of different cheeses this tiny little country is offering. Switzerland is world famous for its cheese (exporting over one ton to the world every year) and there is not just one “Swiss Cheese”. Therefore I am really curious what you are actually meaning when you use “Swiss cheese” in a recipe 😉