Spring Asparagus Frittata for Type A Cooks (and Everyone Else)

If you were to pull together a dish that exudes spring, what ingredients would you include?   Asparagus?  Eggs?  Fresh herbs?   Sounds like a frittata to me!

Asparagus Frittata with Salad

Asparagus Frittata with Salad

Did you know that frittatas are quick, easy and versatile?  (Emphasis on “quick” for the type “A”s)

Mother’s Day brunch?  Serve a frittata.  Light one pan dinner?  Frittata.  Breakfast that includes a serving of vegetables?  Frittata.  Panic meal (“I didn’t know you were going to be home for dinner before your babysitting job” )?  Ding, ding, ding, frittata!

I had planned to make this particular version after being inspired rather than panicked.  Inspired by the new chickens in a spring visit to my CSA.

Farm Fresh Eggs at Rare Earth Farm

Farm Fresh Eggs at Rare Earth Farm

Inspired by the asparagus that is appearing in the stores.

Fresh Asparagus

Fresh Asparagus

Right by the shallots.

Chopping Shallots

Chopping Shallots

When my daughter, who I thought only had enough time to change between a rehearsal and babysitting job, came home early and asked what was for dinner, I sprang into action.

Now, the more common approach to a frittata involves doing do the stove cooking at a lower temperature than I do, skipping the lift and roll under part (you’ll see below), and baking longer in the oven.  Mine takes inspiration from omelets and shaves a good 5-10 minutes off the cooking time.  Use leftover vegetables from an earlier meal and it can be quicker than a fast food run.

Even better, it still has all the flavor and nutrition!

Frittata in Pan

Frittata in Pan

Asparagus Frittata

Serves 4


  • 1 T butter
  • 1/2 c minced shallots (about 2 large) or leeks, scallions, or onion
  • 12 oz asparagus, tough ends removed or peeled, cut into bite-sized pieces
  • 2/3 c grated Parmesan cheese – divided to use half inside, half on top
  • 1 T fresh thyme or 1 t dried
  • 1/2 t Black pepper
  • 8 eggs
  • 1/2 cup milk
  • Non-stick spray


1.  In a broiler proof (i.e. stainless steel or cast iron) medium  frying pan, sautee shallots and asparagus in 1 T butter until just tender.

2.  Remove asparagus and shallots from the frying pan to a storage bowl, then wash and dry the pan (this is important to keep the egg mixture from sticking in the next step).  Beat eggs, then mix in milk.  Combine egg mixture with asparagus & shallots, black pepper, thyme and half of the cheese (1/3 cup).

3.   Heat the same frying pan on medium high until hot (water dripped in pan should bead up and dance across pan surface but oil shouldn’t immediately turn brown).  Spray pan with non-stick spray, then pour in egg mixture.  Immediately begin lifting cooked edges of egg, letting uncooked egg fill in underneath.   Continue lifting edges, making sure that filling is well distributed (like a gentle fold), until frittata is mostly (but not completely) set.

4.  Top frittata with remaining cheese, then place under pre-heated broiler.  Broil (watching carefully) until frittata is firm and just slightly puffy, 1-3 minutes.

5.  Serve warm, perhaps with a really quick, pre-washed salad 😉

Lilly closeup

Hooray for Spring

18 thoughts on “Spring Asparagus Frittata for Type A Cooks (and Everyone Else)

    1. Inger Post author

      Thanks Freeda, Yes, two of us had a smaller version for breakfast the next day 😉

  1. Freeda Baker Nichols

    Inger, I wonder if all of your posts are reaching my email? Are you not posting as regularly as you once did?

    1. Inger Post author

      I have been a bit busy and not posting quite as often but I also went to a self hosted blog about a month ago,so I am definitely on the lookout for glitches. I’ll email you later about this. I appreciate your concern Freeda!

  2. Karis

    I’ve been impatiently waiting for local asparagus, but after seeing the asparagus bed at Wellspring yesterday, it seems that’s quite a ways off so I’m going to get some from the store too! I love how versatile frittatas are, my favorite combination is summer squash, bell pepper and greens.

    1. Inger Post author

      Someday I’d even like to have my own asparagus patch, but these came from Trader Joe’s. After you and Tammy both mentioning using summer squash in frittats, I will have to keep that in mind for summer.

    1. Inger Post author

      It was fun to be in with the chickens–they came right up to say “hello” to us!

    1. Inger Post author

      I can’t wait for “real” spring to get here but eating asparagus did help some!

  3. Kathy

    Hmmm I have a bunch of asparagus in my fridge right now! This looks like a perfect way to use them. Love the photo of the eggs!

  4. Camille

    Frittatas are a wonderful pantry meal, especially in spring and summer, when fresh, tender vegetables abound. Great tip on knowing when the pan is hot!

    1. Inger Post author

      I loved the suggestions I got of trying summer squash–which I get in huge quantities every season!

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