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asparagus frittata on a plate.

Asparagus Frittata

Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 203kcal
Bursting with flavour, this classic Italian asparagus frittata is the perfect spring recipe for a quick delicious meal!
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  • Oven-friendly 23 cm/9-inch skillet


  • 300 g green asparagus chopped into 1-inch chunks
  • 2 tablespoon extra-virgin olive oil
  • ½ yellow onion minced (optional)
  • 6 large free-range eggs
  • 1 tablespoon ricotta cheese
  • 4 tablespoon Parmesan cheese grated (optional)
  • sea salt and freshly-cracked black pepper
  • 1 teaspoon chives chopped (optional)


  • Preheat the oven to 180ºC/360°F/gas 4.
  • Blanch the chopped asparagus in a pot of boiling water for 2 minutes. Drain and pat them dry.
    blanched asparagus in a pot of water.
  • Heat the extra-virgin olive oil in an oven-friendly skillet over medium-low heat, add the onion (if using) and asparagus and saute for 5 minutes, until slightly softened.
    asparagus and onion sauteed in a skillet.
  • In the meantime, beat the eggs with the Parmesan and ricotta cheese in a large bowl, then season with a generous pinch of sea salt and freshly-cracked black pepper.
    eggs beaten with cheese in a large bowl.
  • Distribute the asparagus so that they cover the bottom of the skillet evenly. Pour the egg mixture over the vegetables, cover with a lid and cook over low-medium heat for 5 minutes. When the frittata is easily pulled off from the bottom but the surface is still jiggly, it is ready to go in the oven.
    egg mixture covering the aspragus in the skillet.
  • Remove the lid, and sprinkle 1 extra tabslepoon of Parmesan on top and chives if you like. Transfer the skillet in the oven under the grill for 5 minutes or until golden and cooked through. Cut into wedges and serve.
    baked asparagus frittata in a cast iron skillet.



  • You must use a 9-inch or a 10-inch oven-safe skillet to make this frittata. If you do not have an oven-safe skillet, saute the asparagus, then transfer the veggies to a 9 or 10-inch cake pan or baking dish, pour the egg mixture over the vegetables and bake. You may need to add 5-10 minutes to bake time. 
  • Frittatas can be served warm, cold, or at room temperature. They are safe to leave for max 2 hours at room temperature.
  • Store leftovers in an airtight container for up to 4 days in the refrigerator. 


Calories: 203kcal | Carbohydrates: 5g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 179mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 990IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 3mg