This asparagus frittata is one of my favorite springtime brunch recipes! It’s perfect for a special Easter or Mother’s Day brunch or a simple weekend lunch.
This savory recipe is flavored with creamy goat cheese, fresh shallot, a touch of Dijon mustard (which offers subtle complexity), and a squeeze of lemon. This springtime take on my frittata recipe is as delicious as it is beautiful and deceptively simple to make, too.
I created this recipe thirteen years ago (!) and remade it recently to check the ingredients and instructions. It’s better than ever now, and I’m sharing it with updated photos and a new video today so you can see how it comes together.
Asparagus Frittata Tips
You’ll find the full recipe below. Here’s what to know before you get started:
Use pencil-thin asparagus only.
This recipe does not work with thicker asparagus—thick asparagus sinks, bakes at a slower rate, and is more difficult to cut across. Thin asparagus is typically available earlier in the season. Try my Broccoli, Cheddar, and Spinach Frittata if you can’t find it.
Line your baker carefully.
Bake this frittata in a 9-inch square baker, which can be porcelain like mine or glass. For neat edges that lift easily from the baker, cut two strips of parchment paper sized to fit across the base, with a couple of extra inches on each side. Check out the photo below!
The frittata bakes in two stages.
First, we’ll bake the egg and cheese mixture just until it starts to set. That way, it can support the weight of the asparagus. After another brief bake, the seasoned asparagus will be perfectly cooked through.
Watch How to Make Asparagus Frittata
Serving Suggestions
Options abound! Round out your meal with crusty bread and butter or any of the following:
More Frittatas to Enjoy
Please let me know how your frittata turns out in the comments! I love hearing from you.
Baked Asparagus Frittata
This beautiful baked asparagus frittata recipe is remarkably simple to make! It’s the perfect springtime brunch recipe. Recipe yields one 9-inch square frittata, enough for 6 large or 9 smaller servings.
- Preheat the oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note within post).
- Crack the eggs into a medium mixing bowl and whisk until the egg whites and yolks are blended. Add the dairy, shallot, mustard and salt, and whisk to combine. Lastly, stir in the goat cheese.
- Double-check that the parchment paper is pressed neatly into the baking dish, then pour the egg mixture into the prepared dish. Tug up the sides of the parchment paper if necessary so they rest flat against the pan, and carefully slide the baking dish onto the middle rack of the oven. Bake for 10 minutes, until the top layer of the mixture is turning opaque in spots.
- While the eggs are baking, rinse the asparagus and pat it dry. Snap off the tough ends of the asparagus; they should be shorter than 9 inches in length. Toss the asparagus with a small drizzle of olive oil, a big squeeze of lemon juice, a pinch of salt, and a few twists of pepper. Set it aside.
- Once the timer goes off, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row (if any piece is too long, just snap off a bit more of the end).
- Return the dish to the oven for another 7 to 8 minutes. When it’s done, the center should be springy to the touch.
- Let the frittata rest for 5 minutes, then slide a knife around the edges of the pan (paying special attention to the corners) and use both hands to lift the frittata out and onto a flat surface. Use a sharp chef’s knife to slice in between the strips of asparagus to make three columns. Then, use a gentle see-saw motion to slice down the middle through the asparagus. Serve warm or at room temperature. This frittata will keep well in the refrigerator for up to 4 days.
Notes
2025 recipe edits: I revisited the quantities and improved the clarity of the instructions.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
