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Tender asparagus sautéed in butter, eggs, and two kinds of of cheese make this Asparagus Frittata hearty and delectable. Baking it in the oven instead of cooking on the stovetop makes it convenient and even easier to get the perfect frittata texture. Paired with a simple green salad it’s great for any meal of the day – delicious either warm or at room temperature.

Asparagus Frittata wedge served on a white and gray plate.

In late March or early April, tender shoots of asparagus start to pop up for harvest. With eggs, mozzarella, and parmesan cheese, this easy baked frittata recipe is a wonderful way to enjoy everyone’s favorite peak spring vegetable.

Ingredients You Need to Make Asparagus Frittata

Asparagus Frittata Ingredients on a white marble board.
  • Asparagus Spears: look for firm, bright green spears with tightly closed tips
  • Green Onions: or spring leeks
  • Eggs: large or extra-large eggs
  • Whole Milk: or half and half for a richer frittata
  • Mozzarella Cheese: or any number of other cheeses (see recipe options below for ideas)
  • Parmesan Cheese: or Pecorino Romano cheese
  • Butter: if using unsalted butter, add an additional pinch of salt
  • Avocado Oil: or other high heat oil
  • Kosher Salt: or fine sea salt
  • Freshly Ground Black Pepper

Oven Baked at the Ideal Temperature

While many frittatas are cooked on the stovetop and finished under the broiler, this Asparagus Frittata cooks primarily in the oven. The asparagus starts on the stovetop with a quick sauté in butter until crisp-tender before adding the eggs and two kinds of cheese and baking to fluffy, tender perfection. And though many baked frittata recipes call for a high temperature, often over 400˚F, I find that baking at 350˚F results in a far better texture. Many high-temperature methods result in rubbery eggs.

Recipe Options

This recipe calls for mozzarella and parmesan cheeses, but there are many great substitutes that pair well with eggs and asparagus, like: goat cheese, fontina, smoked mozzarella, pecorino Romano and/or Monterey Jack.

You can also add more cooked vegetables and meats like bacon or chicken. Just make sure that additional ingredients are cooked before they’re added to the frittata (a great way to enjoy leftovers) and limit the quantity to about 1-cup.

Asparagus Frittata in a cast iron skillet cut into wedges.


Why is my frittata rubbery?

Overcooking the eggs or cooking at too high a temperature are common culprits of rubbery eggs.

Why is it called a frittata?

In Italian, the word frittata (derived from friggere) translates roughly translates to “fried” and generally refers to eggs cooked in a skillet.

What is the best pan to make a frittata?

A cast iron skillet (or other oven-safe skillet) is ideal for making frittata because it works both on the stovetop and in the oven.

How to Store and Reheat

Leftover Asparagus Frittata should be refrigerated and eaten within 3 days. Or freeze for up to 3 months and thaw overnight in the refrigerator. Reheat, lightly covered with aluminum foil, on a baking sheet in an oven preheated to 350˚F for 10 to 12 minutes.

More Delicious Breakfast Recipes:

More Frittata Recipes

How to Make Asparagus Frittata

In a large bowl, thoroughly whisk together the eggs, milk, salt, pepper and Parmesan cheese and set aside.

Cook asparagus until crisp-tender in sizzling butter in a cast iron pan over medium heat. Pour egg mixture over and remove from heat; sprinkle with cheese. Bake in an oven preheated to 350˚F until puffed and the center is set, 20-25 minutes. Let stand at room temperature 10 minutes before slicing and serving.

Asparagus Frittata

5 from 2 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Course: Breakfast, Main Course
Cuisine: American, Italian
Calories: 213
Servings: 8 people
Cheesy, fluffy eggs envelop tender asparagus in this easy, oven-baked frittata recipe.


  • 12 large eggs
  • 1/3 cup whole milk or half and half for a richer frittata
  • 1 teaspoon kosher salt or 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 green onions thinly sliced
  • 1 ounce grated Parmesan cheese or Pecorino Romano cheese
  • 1 tablespoon butter
  • 2 tablespoons avocado oil or other high heat oil
  • 12 ounces thin asparagus spears woody ends snapped off and cut diagonally into 2-inch pieces
  • 3 ounces shredded mozzarella cheese


  • Preheat oven to 350 °F.
  • Break the eggs into a large bowl. Add milk, salt, pepper, green onions and Parmesan cheese; whisk until mixture is very well combined. Set aside.
  • Heat butter and oil in a 10-inch, well seasoned, cast iron skillet or other oven safe skillet over medium heat until sizzling (recipe note). Add asparagus; cook and stir 2-3 minutes, until bright green and crisp-tender. (4 to 5 minutes for tender-crisp.) Swirl pan to coat all sides with oil.
  • Whisk egg mixture once more and pour over asparagus. Remove from heat and sprinkle with cheese.
  • Bake 20-25 minutes, or until the frittata has puffed and the center is set. Remove from oven and let stand 10 minutes before slicing into wedges. Serve.


  • If you prefer a thinner frittata, cook in a 12-inch cast iron skillet and slightly reduce baking time (3 to 5 minutes).


Calories: 213kcal | Carbohydrates: 4g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 295mg | Sodium: 542mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 919IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Steve and Kathy Elliott says:

    5 stars
    Hi Marissa, I made your asparagus frittata for Easter breakfast today and I must tell you it was so delicious! I made it just as the recipe stated. I would have taken a photo of the end result but we got into it too quick. Tom is spending a few days here and was able to enjoy it with us. I love frittatas. They are much easier and more healthy than a quiche. I will definitely make this one again and will search for other recipes on your site. Enjoy your travels. Look us up if you are ever back in our neck of the woods.

    1. Marissa Stevens says:

      How wonderful to hear from you! I’m so glad that you’re enjoying a visit with Tom and it’s wonderful to know that you all enjoyed this frittata. We enjoyed visiting with you both so much and promise to look you up when we return – please do the same when you’re in our area.

  2. TomB says:

    This recipe will be a must do! I think I will serve it with a chilled citrus salad and a Sancerre. Perfect for a spring brunch or light dinner. Thanks Marissa!

    1. Marissa Stevens says:

      Hi Tom! I always love your food and wine pairings. Happy spring to you and your lovely family.

  3. mimi rippee says:

    Beautiful. There is something so magical about asparagus and eggs!

    1. Marissa Stevens says:

      Well said, Mimi! I agree completely.

  4. David @ Spiced says:

    5 stars
    Asparagus is SO good this time of the year. And if we’re lucky, sometimes I can even find white asparagus around Easter. I love a good frittata, and I haven’t made one in ages. This looks great for a weekend brunch!!

    1. Marissa Stevens says:

      Thank you, David! I’m excited for you to taste this.

  5. angiesrecipes says:

    This makes a really great Spring meal!

    1. Marissa Stevens says:

      Thanks Angie!

      1. angiesrecipes says:

        Hi Marissa, I just baked this one and it was very delicious with perfect texture and richness. I made a few small tweaks to use up some leftover in my fridge though. Thank you!

        1. Marissa Stevens says:

          Hi Angie! I’m so happy to hear that you enjoyed this recipe and added your own touches.