Asparagus Frittata Recipe
Asparagus Frittata—aka 'Spring Egg Puff'—a simple, delicious vegetarian meal, perfect for brunch, lunch or dinner!
How to Make the Best Asparagus Frittata
This asparagus frittata is the ultimate spring brunch dish—light, fluffy, and packed with fresh seasonal flavors. Sometimes called a “Spring Egg Puff,” this baked egg dish combines creamy ricotta cheese with tender asparagus spears and a blend of melted cheeses for a satisfying vegetarian meal that works beautifully for any time of day.
What sets this frittata apart from the stovetop version is the addition of a small amount of flour and baking powder, which gives it an incredibly light and puffy texture. The eggs bake up almost soufflé-like, with a golden top and a creamy, custard-like center that’s absolutely irresistible.
The beauty of this recipe lies in its simplicity and versatility. While asparagus is the star here, you can easily adapt it to whatever vegetables you have on hand. Serve it warm from the oven for brunch, pack slices for a portable lunch, or enjoy it as a light dinner alongside a crisp green salad.
Asparagus Frittata
Asparagus Frittata—aka 'Spring Egg Puff'—a simple, delicious vegetarian meal, perfect for brunch, lunch or dinner!
Ingredients
Frittata
Instructions
Prepare and Bake
- Preheat oven to 350°F.
- Whip eggs until light and lemon colored (or use a blender).
- In a small bowl, mix flour, salt, and baking powder. Gradually whisk or blend this into the eggs, a little at a time, beating with each addition.
- Stir in ricotta or cottage cheese, melted butter, cheese, and herbs.
- Grease a 9x13 baking dish or round equivalent. Pour in half of the egg mixture. Scatter the chopped asparagus (reserving the tips for the top), then pour the remaining egg mixture over top. Scatter asparagus tips over the top and place in the middle of the oven.
- Bake until center puffs up and is no longer wobbly, 45 minutes to 1¼ hours, depending on the width of your baking dish. Shallow glass baking dishes and cast-iron skillets cook the fastest.
- Once puffed, let rest 15 minutes before cutting.
Notes
- Leftovers can be stored for 3-4 days and reheated in the oven or microwave.
- Feel free to substitute goat cheese for part of the grated cheese for a tangier flavor.
- This recipe works well with other spring vegetables like peas, spinach, or leeks.
