Join my 5 day high protein vegetarian reset!

Asparagus Frittata

By Shruthi B. MakanjuUpdated Jun 07, 2025

GF NF HP VE

Jump to Recipe ▼

Reviews

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

This post may contain affiliate links. Read disclosure policy.

This asparagus frittata is about to become your new spring brunch obsession. Imagine tender asparagus sautéed to perfect crispness, nestled among vibrant spinach and sweet peas, all held together by fluffy, golden eggs and dotted generously with creamy goat cheese. Whether you’re entertaining friends, enjoying a relaxing weekend at home, or looking for an easy but impressive dinner, this dish brings fresh, lively flavors to your table. Trust me, one bite, and you’ll see exactly why it deserves a permanent spot in your seasonal rotation!

An overhead image taking a slice out of the asparagus frittata.

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!

💭 A perfectly creamy, veggie-packed spring frittata!

Every year, when spring finally decides to show its sunny face, this asparagus frittata instantly brings me back to breezy weekend brunches spent with friends on our back patio.

I remember making it for the first time, standing in my California kitchen, with fresh asparagus (straight from the farmer’s market!) sizzling gently in olive oil. The bright, grassy scent of spring veggies mixing with creamy goat cheese and fresh herbs filled my entire home.

And then, that first bite—warm, fluffy eggs mingling with the sharp tang of goat cheese, tender asparagus, and fresh peas—honestly felt like tasting sunshine. This egg dish isn’t just delicious; it captures the vibrant, renewing energy of springtime in every slice.

Want other delicious asparagus recipes? Check out grilled asparagus, cheesy asparagus casserole, and stovetop frittata with asparagus.

📋 Ingredients and why they matter

To make this asparagus frittata, you’ll need just a handful of fresh ingredients: plenty of eggs, tender asparagus, whole milk or heavy cream, baby spinach, creamy goat cheese, sweet peas, fresh herbs, olive oil, and a pinch of salt and pepper.

An overhead image of the ingredients of asparagus frittata.

Eggs: We’re using 8 whole eggs for this recipe, but if you want a lighter version, you can use 6 large eggs + 2 egg whites. Be sure to whisk well for even texture.
Asparagus: The star of the dish. Briefly sautéing it first keeps it crisp-tender, not mushy, and brings out its grassy, slightly sweet flavor.
Goat cheese: Adds creamy pockets of tang that balance the sweetness of peas and richness of eggs. Slightly freezing it before crumbling helps distribute it evenly.
Using whole milk or heavy cream creates a richer, fluffier texture compared to skim milk and prevents the eggs from drying while baking.
Using a mix of spring greens is ideal. Peas add natural sweetness, asparagus brings a crisp texture, and fresh spinach adds earthiness. But feel free to swap in other spring veggies like sliced zucchini or chopped bell peppers.
Use fresh spring herbs like chives, parsley, dill, and basil for a burst of brightness and garden-fresh flavor.

Shruthi’s Top Tip

Manage watery veggies: Pat spinach and peas dry after washing or thawing to prevent excess moisture from diluting your egg mixture. Quickly sauté watery veggies like zucchini or mushrooms beforehand to eliminate excess moisture.

Cook asparagus briefly (just until bright green and crisp-tender) to keep texture and flavor intact.
Freeze goat cheese slightly before crumbling to achieve evenly sized pieces that melt uniformly.
Sprinkle herbs right before baking to preserve their bright flavor and color.
Swirl or gently tilt the pan after pouring in eggs to ensure even distribution and cooking. Bake until it’s just set: otherwise, it can sink in the middle!

📖 How to make asparagus frittata

Step 1:
Preheat the oven to 375°F (190°C).

Step 2:
Whisk eggs, milk (or cream), and salt and pepper together in a large bowl. Set aside.

An overhead image of adding eggs, milk, salt, an pepper in a large bowl.

An overhead image of whisking together the egg mixture until combined.

Step 3:
Heat olive oil in a large, oven-safe skillet over medium heat. Add the asparagus and cook for about 4–5 minutes, until just tender.

An overhead image of cooking the asparagus on a skillet.

Step 4:
Add the spinach and peas to the skillet and cook for another 2–3 minutes, stirring occasionally, until the spinach wilts.

An overhead image of adding the peas and cooking until tender.

Step 5:
Pour the egg mixture over the vegetables in the skillet. Stir gently to combine, then let it cook on the stovetop for about 2–3 minutes until the edges start to set. Sprinkle the crumbled goat cheese and chopped herbs over the top.

An overhead image of adding the egg mixture, then sprinkling with goat cheese.

Step 6:
Transfer the skillet to the oven and bake for 10–12 minutes or until the center is set and lightly golden. Remove from the oven and let it cool slightly before slicing and serving.

An overhead image of the cooked asparagus frittata.

Step 7:
Serve and enjoy while warm!

An image of a slice of asparagus frittata.

🍴 How to serve frittata

This asparagus frittata is perfect for breakfast or brunch—fresh, flavorful, and filling! Serve it warm from the skillet alongside toasted bread, a crisp Caesar salad, smashed potatoes, or sweet potato waffles for a well-rounded meal.

An overhead image of asparagus frittata in a cast iron skillet.

🍴Storage and reheating suggestions

To store leftovers, transfer them to an airtight container and store them in the fridge for up to 2 days. To freeze, wrap individual slices in plastic wrap and store them in an airtight container for up to 3 months.

Reheat in the oven at 300F for 10-15 minutes or in the microwave for 30 seconds to a minute.