Baked Asparagus Frittata with Cheese

This quick and easy Baked Asparagus Frittata with Cheese is made with eggs, egg whites, two types of cheese (swiss and goat cheese), onion, and asparagus. Perfect for a healthy, everyday breakfast or lunch, and also great served as a special occasions brunch recipe, 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, this frittata bakes in to oven in just 25 minutes.

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.

Ingredients needed

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: The star of the show!
• 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 omelets 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 omelets usually just serve one, this frittata is cut into slices and serves six. Here’s how to make it: 

1. 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. You want the asparagus to have a bite and retain a bright vibrant green color.
2. 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.

3. 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.

4. 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 egg mixture, and then sprinkle feta over the top.

5. Bake: Pop the pan into the oven for 20-25 minutes or until set. Cool and enjoy.

Variations

We love this frittata recipe as-is, but it’s also really easy to customize. Here are some options:

• Vegetables: Swap out the asparagus with another favorite cooked vegetable. Try spinach, mushrooms, baby potatoes, roasted 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 or cooked diced ham. Crispy, crumbled bacon would also be delicious just crumbled over the top before serving.

Frequently asked questions

Storage recommendations

Frittatas make great leftovers! To store leftovers, slice them into individual servings and place them in a single layer in an airtight container, and place in the fridge. If properly stored, this will keep for 3-4 days.

BAKED ASPARAGUS FRITTATA RECIPE VIDEO

See for yourself how easy this delicious frittata is to assemble, bake and enjoy!