For this post, I’m sharing my recipe for asparagus frittata. This popular Italian dish can be made for a breakfast, but is very common for brunches as well. Like all my recipes, this one is very simple and quick to prepare!
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Recipe Summary
When I recently made this for my sister, she asked – isn’t this just an omelet? My answer – yes and no. A traditional frittata is open-faced – not folded over, and is generally thinner.
And of course this frittata is Italian with Italian cheese and herbs. But in summary, it will make about 4-6 single serving slices, or can be enjoyed as main meal for two with some pieces of toast or other sides.
So grab your frying pan and ingredients, and let’s get started with this spring-inspired recipe!
Ingredients
Just a few ingredients are needed for this recipe.
- Asparagus (cut into 1 1/2″ lengths). If your asparagus are thin, estimate 15-20 stalks. Conversely, if your stalks are much thicker due to season, then estimate 3-4 stalks, but cut them a little shorter.
- Extra virgin olive oil
- Butter
- Eggs
- Romano cheese (grated)
- Salt and pepper to taste (optional)
*See notes below for additional ingredient tips.
Equipment Needed
- 8″ or 10″ ovenproof frying pan. Keep in mind, the larger the pan, the thinner the frittata!
- Medium bowl for mixing egg and ingredients
- Cutting board and knife
Step by Step Instructions
For exact measurements, check out the recipe card below. Here are the steps to make the perfect asparagus frittata Italian-style. I recommend getting all your ingredients prepped before starting.
Step 1. Heat the saute pan over medium heat and add the chopped asparagus. Pour in a little water to slightly cover the asparagus. Cook for approximately 10 minutes until fork-tender and bright green. Remove and set aside when done.
Step 2. In a medium bowl, break the eggs and whisk them with the cheese, salt and pepper. Make sure they are fully blended, but try not to get too much air in them.
Step 3. Next, reheat the saute pan over low heat, add and melt the butter, then add in the olive oil.
Step 4. Add the asparagus (which should be cooled now) to the egg mixture and pour into the pan.
Step 5. Cook covered for approximately 6 minutes over low heat, then uncovered for another 2 minutes for a total of 8 minutes. The inside will still be slightly jiggly, and the edges a subtle golden brown.
Pro Tip: I prefer the low-and-slow method because I don’t want the frittata to brown since we’ll be broiling it later.
Step 6 While the frittata is cooking on the stove, preheat the oven to Broil. If your oven doesn’t have a broil setting, set the temperature to 550F (287C).
Step 7. Place the entire pan in the preheated oven on a rack 6 inches from the top and broil for 1 minute or until the center is cooked and remove immediately.
Pro Tip: Oven temps vary, so keep an eye on it as it will quickly burn! The top of the frittata should be just starting to brown – don’t let it get too brown and overcook!
Step 8. Slide the frittata from the pan onto a plate to prevent further cooking, or slice and serve immediately. The frittata can be served warm or cold. I personally prefer warm, but my husband loves it cold.
Keep reading for more recipe tips and ideas below.
Recipe Video
Use my video below to follow along step-by-step with me. If you’re not subscribed to my YouTube channel, make sure to subscribe today!
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Recipe Tips & Modifications
Here are some recipe ideas to add even more flavor to your peppers!
- I have tested adding asparagus that is chopped into smaller pieces and this is no good. When it’s a larger piece of asparagus you will experience a more powerful flavor in the bite. This is what we want!
- Feel free to use Parmesan cheese if you don’t have Romano.
- I like to do a mix of butter and oil as I find the frittata doesn’t stick as easily. But you can use all butter or all oil if you prefer.
- Add additional herbs or ingredients like parsley, basil, spinach, or chopped tomatoes.
Ideas for Sides
Here’s an example of how I served it for my mom and sister as a side.
Served this for my mom and sister for a light lunch/brunch
Here are additional ideas for what this recipe goes with. You can also view our larger collection of Italian side dishes.
Add some fruit to your breakfast with this Italian fruit salad!
This healthy chickpea salad is a nice idea for a brunch gathering.
Fresh tomato and mozzarella salad also goes with this recipe and so refreshing!
Additional Frittata Recipes
If you love frittatas, check out these as well!
Asparagus Frittata Recipe Card
Asparagus Frittata
Equipment
Ingredients
- 1 bunch asparagus, cut into 1 1/2" pieces 15 thin asparagus stalks or 5 thicker stalks chopped smaller.
- 5 eggs
- 1/4 cup Romano cheese
- 1 pinch salt and cracked black pepper
- 1 Tbsp butter
- 1 Tbsp extra virgin olive oil
Instructions
- Heat the saute pan over medium heat and add the chopped asparagus. Pour in a little water to slightly cover the asparagus. Cook for approximately 10 minutes until fork-tender and bright green. Remove and set aside when done.1 bunch asparagus, cut into 1 1/2" pieces
- In a medium bowl, break the eggs and whisk them with the cheese, salt and pepper. Make sure they are fully blended, but try not to get too much air in them.5 eggs, 1/4 cup Romano cheese, 1 pinch salt and cracked black pepper
- Next, reheat the saute pan over low heat, add and melt the butter, then add in the olive oil.1 Tbsp butter, 1 Tbsp extra virgin olive oil
- Add the asparagus (which should be cooled now) to the egg mixture and pour into the pan.
- Cook covered for approximately 6 minutes over low heat, then uncovered for another 2 minutes for a total of 8 minutes. The inside will still be slightly jiggly, and the edges a subtle golden brown.
- While the frittata is cooking on the stove, preheat the oven to Broil. If your oven doesn’t have a broil setting, set the temperature to 550F (287C).
- Place the entire pan in the pre-heated oven on a rack 6 inches from the top and broil for 1 minute or until the center is cooked and remove immediately.
- Slide the frittata from the pan onto a plate to prevent further cooking, or slice and serve immediately. The frittata can be served warm or cold.
Video
Notes
- My biggest tip is to not let the egg get too brown when cooking or broiling. This alters the flavor greatly.
- Oven temps vary, so make sure to watch the broiling. When I cook it in my house it’s 2 minutes, but at my mother’s house it is 1 minute. That 1 minute can make or break the recipe!
- You don’t have to do 50/50 on the butter and olive oil. You can do one or the other as well. I find the butter and olive oil mixture help prevent the egg from sticking to the bottom.
- Avoid chopping the asparagus too small as I find this actually dilutes the flavor in each bite!
- For a thicker frittata, use 2 more eggs.
Nutrition
I hope you’ve enjoyed my recipe for asparagus frittata. It’s so easy and delicious, I know you’ll love it!
Liz
