Asparagus Frittata: A Brunch Favorite!
There is no easier brunch dish to make than our spring Asparagus Frittata! Fresh asparagus spears are cooked for 2 to 3 minutes on a stove top, then covered with a creamy egg mixture flavored with tarragon and goat cheese. It immediately moves to a broiler to finish cooking, where it’s ready in 4-5 minutes. That means the entire cook time for this frittata recipe is less than 10 minutes! Talk about a brunch win!
You’ll love this frittata with fresh fruit or a light, crisp salad a la French bistros! Want to take it over the top? Serve it with a mimosa or Bloody Mary and call it a day!
What You’ll Need For An Easy Asparagus Frittata
The list of ingredients for this simple frittata highlight fresh spring asparagus, goat cheese, and tarragon. All of which, we think, work beautifully together.
- Asparagus: look For think stalks, about ¼” thick, to ensure the asparagus cooks within the allotted time.
- Light, neutral oil: Such as grapeseed, canola, or vegetable oil. Olive oil has a lower smoke point, but oil or butter can also be used.
- Eggs: Gotta have eggs for a frittata recipe! We use large eggs.
- Heavy cream: Can substitute with milk, if needed.
- Goat cheese: Creamy, tangy chevre, which melts into the frittata as it cooks, and is also used to garnish for serving.
- Tarragon: This adds a light, floral, herby taste to the frittata.
- Kosher salt and freshly ground black pepper: To season the ingredients!
- Chives and flaky sea salt, for serving (chopped parsley or basil are good too!)
You’ll need a 9-inch or 10-inch nonstick skillet to cook the frittata in, as well.
How To Make A Frittata At Home
The beauty of a frittata is that it starts on a stove top, then finishes cooking in an oven, all without the need to flip it over. And because it cooks on the bottom first, it takes just minutes to cool the top layer of eggs when placed under a broiler.
First, sauté fresh asparagus (ends trimmed and discarded) in a skillet over medium heat until crisp-tender, about 2-3 minutes. Meanwhile, whisk together eggs, heavy cream or milk, a few tablespoons goat cheese, chopped tarragon, salt, and pepper in a large bowl. When ready, pour the egg mixture on top of the sautéed asparagus. Cook for 2 minutes, or until the bottom begins to set, then transfer the skillet and place it underneath a broiler heated to high.
The asparagus frittata takes about 4-5 minutes to finish. You’ll know it’s ready when the top is a golden brown and the eggs have fully set.
To remove the asparagus frittata from the skillet, simply run a spatula along the edges to help loosen it, if necessary. (This is almost certainly not necessary — especially when a nonstick pan is used!). Place a large plate on top, then, using oven mitts, invert the skillet, turning the frittata onto the plate. Sprinkle with chives and additional crumbled goat cheese, then serve immediately!
Cook Time For Asparagus
Asparagus stalks can vary greatly in size. Some are no thicker than a pencil, while others are more than ½” thick. It’s important to note that the cook time is reflective of the size of asparagus used. As long as the asparagus is cooked tender-crisp on the stove top (for thin stalks, this is 2-3 minutes, for thicker stalks, this can take closer to 5 minutes), the broil time in the oven will remain the same.
Can I Bake This Instead?
Frittatas can absolutely be baked, it just takes a lot longer. After pouring the egg mixture on top of the asparagus, transfer the frittata to an oven preheated to 350F. Bake until the top is set, about 15-20 minutes.
What’s The Difference Between A Frittata And A Quiche?
A frittata begins on a stove top and finishes in an oven (broiled or baked), while a quiche cooks entirely in an oven. The texture of a frittata is closer to an omelette (which has more eggs than cream) and a quiche, which has more heavy cream or milk relative to the eggs.
Variations To Try!
You can add additional veggies to the frittata, just make sure when you transfer the skillet to the broiler, they are fully cooked. Sliced onion, shallots, or green onion add a subtle flavor and work nicely with the asparagus.
Goat cheese (chevre) can be replaced with ricotta (similar texture) or gruyere (adds a nutty flavor, but melts beautifully).
And a sprinkle of parmesan cheese at the end is always welcome!
Have Leftover Asparagus? Try These Recipes!
For an easy, elegant, quick brunch dish, this is pretty hard to beat. If you make this Asparagus Frittata recipe, please let us know by leaving a review and rating below!
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More brunch recipes to try!
- Smashed Eggs On Toast
- Green Shakshuka With Feta
- Quiche Florentine
- Cajun Shrimp and Grits
- Southern Fried Chicken and Waffles
- 9-inch or 10-inch nonstick skillet
- ½ bundle asparagus ends trimmed, about 15 stalks
- 1 Tbsp grapeseed oil or other light neutral oil
- 6 large eggs
- ⅓ cup heavy cream or milk
- 2 oz goat cheese about ¼ cup, plus more for serving
- 2 Tbsp tarragon chopped
- ¾ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Flaky sea salt
- Chives finely sliced, for serving
- Whisk the eggs. Preheat a broiler to high. Place eggs, ⅓ cup heavy cream, 2 oz goat cheese, 2 Tbsp chopped tarragon, ¾ tsp salt, and ¼ tsp black pepper in a large bowl, then whisk well.
- Cook the asparagus. Heat 1 Tbsp grapeseed oil over medium heat. Add asparagus, then cook until tender, but still crisp, about 2-3 minutes.
- Broil the frittata. Reduce the temperature to medium-low, then pour the egg mixture on top of the cooked asparagus. Cook an additional 2 minutes until the bottom begins to set, then transfer the skillet to the preheated broiler. Cook for 4-5 minutes, or until the top is set and golden brown.
- Garnish, then serve. Carefully remove the skillet from under the broiler. Sprinkle with a pinch of flaky sea salt and chopped chives, then crumble additional goat cheese on top, if using. Serve immediately or at room temperature.
- Asparagus stalks can remain whole or cut into pieces about 1 ½ – 2″ long. If stalks are thicker than ¼”, allow to cook in the pan until crisp-tender, likely 3-5 minutes, before adding egg mixture.
Photography by: Haley of Cozy Cravings