Asparagus Frittata
This Asparagus Frittata is the kind of effortless, one-pan recipe that feels right at home whether you're looking for an easy brunch recipe or light lunch or dinner.. Loaded with tender asparagus, sautéed zucchini, and sweet shallots, this spring frittata brings together fresh, seasonal flavors with just the right amount of cheese for a hearty seasonal take on the brunch favorite.
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When asparagus returns to grocery stores around this time of year, I’m always sure to add a bunch to my shopping list. The changing seasons excite me, and spring is the time when I really start leaning into simple dishes like this Asparagus Frittata.
After nearly a decade of developing recipes and cooking seasonally, the changing seasons are when I most love to visit a neighborhood farmers market. That’s where the idea for this simple spring frittata with asparagus and chopped zucchini for added veggie goodness started coming to life.
Frittatas have long been one of my go-to recipes when I want a vegetarian brunch recipe that’s reliable and flexible. There’s no crust, and it all comes together in one skillet. This recipe even holds up well for meal prep, and I like to slice it up to serve alongside my make-ahead breakfast potatoes for grab-and-go breakfast throughout the week.
If you’ve tried my broccolini frittata, this is the spring version that you’ll want to keep in rotation all season long, or until the next big produce shift comes along.
Ingredients for This Spring Frittata
- Eggs and milk: Half a dozen eggs serve as the base for this recipe. They’re whisked with milk to create the creamy baked texture.
- Asparagus and zucchini: While asparagus is the star vegetable, some chopped zucchini adds extra veggie goodness.
- Shallot: The mild onion pairs well with tender asparagus, serving as a natural pairing.
- Butter: An essential cooking fat for the vegetables and to help keep the frittata from sticking to the pan.
- Salt and black pepper: For proper seasoning.
- Mozzarella and feta cheese: For added meltiness, and a salty bite that rounds out the savory bits of each slice.
- Chopped chives: A bright, fresh herb to help tie everything together.
How to Make Asparagus Frittata
Frittatas are all about technique, and once you’ve made one, you can make endless variations.
Preheat the oven and heat a small oven-safe skillet on the stovetop. Add butter to the skillet and melt.
Start by sautéing the vegetables in an oven-safe skillet until just tender. Add shallots to the melted butter. After a few minutes, add in the asparagus and zucchini. This step builds flavor and ensures everything cooks evenly.
Whisk together the eggs and milk in a separate bowl. Once the veggies have cooked, pour the mixture into the skillet. Let it cook on the stovetop for a couple of minutes, until the edges begin to set.
Finish with cheese and chives. Sprinkle in the two cheeses and chives, then transfer the skillet to the oven to back until the center is set. Let it rest for a few minutes, and it will continue to set. Slice and serve.
Frittata Tips & Easy Variations
- Swap the veggie filling: Double up the amount of asparagus and skip the zucchini, or add in mushrooms, spinach, or fresh dill.
- Make it Whole30 compatible: Swap the milk with plant-based milk and skip the cheese to make this a Whole30-compatible asparagus frittata.
- Change the cheese combo: I’ve often made this recipe with just feta, skipping the mozzarella. Mix up the cheese combination to your liking. Shredded cheddar, ricotta, or goat cheese all work well.
- Increase the protein: Instead of milk, use cottage cheese. Blend the cottage cheese and eggs in a blender for a smooth texture. Increase baking time. The result is a fluffier texture like my Starbucks egg bites recipe.
This Spring Frittata is sure to be one of those recipes you come back to again and again. If you make this, leave a rating and comment any variations you tried.
Asparagus Frittata
Ingredients
- 2 tablespoons olive oil
- 2 small shallots, thinly sliced
- 5 spears asparagus, trimmed and cut into 1-inch pieces
- ½ small zucchini, thinly sliced into half moons
- 6 eggs
- ¼ cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup shredded mozzarella cheese
- 2 tablespoons fresh chives, chopped
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, whisk together eggs and milk. Set aside.
- Heat butter in an 8-inch to 10-inch oven-safe skillet over medium heat.
- Add shallots and cook 2 to 3 minutes until softened. Add asparagus and zucchini and cook 3 to 5 minutes, until vegetables are just tender and bright in color. Season with salt and pepper.
- Pour egg mixture into the skillet. Gently stir once to distribute vegetables evenly.
- Cook 2 to 3 minutes until the edges begin to set.
- Sprinkle shredded mozzarella and crumbled feta cheeses over the top. Sprinkle with fresh chives.
- Transfer skillet to oven and bake for 12 minutes, or until the center is set.
- Let cool 5 minutes in the pan. Transfer to a cutting board and slice for serving.
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