Asparagus frittata is great for breakfast, lunch, or weeknight dinner! Green peas, baby spinach, and goat cheese keep it light and fresh.
This post first appeared December 9, 2018, and was last updated May 29, 2021.
When it comes to family meals, we strive for quick and simple! Essentially a quiche without crust, asparagus frittata is a time saver — spend 15 minutes hands on, and the rest of the time hands off. You can serve it for breakfast, brunch, lunch, or dinner, and change the produce with the seasons. Baked in the oven rather than cooked on the stovetop, it’s a fast, light dish that will quickly become a go-to family recipe!
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Preheat the oven to 350ºF (180ºC) and line a 9×13-inch (23×33-cm) baking dish with parchment paper.
Bring a small pot of water, or about 2 cups of water in a kettle, to a boil. Place the chopped asparagus in a heatproof bowl. Pour enough boiling water over the asparagus to just cover it and let it sit for 1 minute. Drain the asparagus in a colander and rinse under cold running water until the pieces are cool. Once cool, let the asparagus drain completely.
The brief dip in boiling water will change the colour of the asparagus to a bright vibrant green, and will also soften the pieces slightly. This process is called blanching.
Scatter the peas and asparagus inside the parchment paper-lined baking dish.
Tear the baby spinach into small pieces and scatter them into the dish of peas and asparagus.
In a large mixing bowl, whisk the eggs, cream, dried dill, salt, and pepper together until smooth and well combined.
Pour the whisked egg mixture over the asparagus, peas, and spinach in the baking dish.
If you like, stir the vegetables to mix them up rather than leaving them arranged in layers.
Top the eggs and vegetables randomly with chunks of goat cheese until all of the cheese has been used.
Bake the asparagus frittata for 27 to 30 minutes — you want the egg mixture to be wobbly but not wet. The egg will continue to set as it cools.
Remove the frittata from the oven and let it cool on a wire rack for at least 30 minutes then slice it however you like. Serve asparagus frittata warm or cold, alone as a meal or a snack, or with a light green salad on the side.
Tips & Notes
If any of your asparagus stalks are extremely large, thick, tough, or woody, gently peel the outer layer using a vegetable peeler.
Use frozen or fresh peas.
We used extra large eggs (approximately 55 to 60 g each) in this recipe.
We had dried dill on hand, however, use fresh dill if you have it (the amount is listed in the recipe card).
We used ½ cup (120 g) of soft goat cheese in this recipe. If you don’t love goat cheese as much as we do, reduce the amount to ¼ cup (60 g).
Store cooled slices of frittata in an airtight container in the fridge for up to three days, or in the freezer for up to one month. To reheat frozen frittata slices, gently microwave on half power, heat in the oven at 325ºF (160ºC) until heated though, or in the air fryer until heated though.
Make asparagus frittata ahead of time! Assemble the frittata, cover it tightly, and place it in the fridge for up to two days prior to baking. Alternatively, bake it up to two days in advance and gently warm in the oven at 325ºF (160ºC) before serving.
Substitutions
Fresh spring asparagus is terrific in this recipe, however, asparagus found year round in the grocery store also works.
Substitute the baby spinach for any fresh chopped greens you like.
This recipe is customizable! Use chopped onions, mushrooms, halved cherry tomatoes, finely chopped sweet peppers, zucchini, cubed roasted squash, or any other vegetables you like.
Cream in this recipe is 35% whipping cream. You can substitute whole milk or 18% cream, however, the dish won’t be as rich or creamy.
If you include meat in your diet, consider adding cooked chopped bacon or chopped prosciutto to your asparagus frittata. Once cool and sliced, frittata is also terrific topped with a slice of smoked salmon!
More Savoury Recipes Using Spring Produce
Spring Green Vegetable Coconut Rice Noodles
Chopped Spring Salad With Sunseed Dressing
Recipe
Asparagus and Goat Cheese Frittata
Description
Equipment
- 9×13-inch (23×33-cm) baking dish
- Parchment paper
- Small saucepan
- Measuring cups and spoons or a digital kitchen scale
- Colander
- Mixing bowl
- Heat-safe bowl
- Whisk
- Rubber spatula or wooden spoon
Ingredients
- 1 cup fresh asparagus, washed, ends trimmed, chopped into 1-inch (3-mm) long pieces
- 1 cup green peas, frozen or fresh
- 1 cup baby spinach leaves, tightly packed
- 8 large or extra large eggs
- ½ cup 35% whipping cream
- ½ to 1 teaspoon dried dill, or ¼ cup (15 grams) fresh dill, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon fresh cracked black pepper
- ½ cup soft goat cheese
Instructions
- Preheat the oven to 350ºF (180ºC) and line a 9×13-inch (23×33-cm) baking dish with parchment paper.
- Bring a small pot of water, or about 2 cups of water in a kettle, to a boil.
- Place the chopped asparagus in a heatproof bowl. Pour enough boiling water over the asparagus to just cover it and let it sit for 1 minute.
- Drain the asparagus in a colander and rinse under cold running water until the pieces are cool. Once cool, let the asparagus drain completely.
- Scatter the peas and asparagus inside the parchment paper-lined baking dish. Tear the baby spinach into small pieces and scatter them into the dish of peas and asparagus.
- In a large mixing bowl, whisk the eggs, cream, dried dill, salt, and pepper together until smooth and well combined.
- Pour the whisked egg mixture over the asparagus, peas, and spinach in the baking dish.
- Top the eggs and vegetables randomly with chunks of goat cheese until all of the cheese has been used.
- Bake the asparagus frittata for 27 to 30 minutes — you want the egg mixture to be wobbly but not wet. The egg will continue to set as it cools.
- Remove the frittata from the oven and let it cool on a wire rack for at least 20 minutes then slice it however you like.
- Serve asparagus frittata warm or cold, alone as a meal or a snack, or with a light green salad on the side.
Mimi says
Looks wonderful
Sophie - The Green Life says
I lovee these photos Ashley! So so gorgeous!