Good afternoon! I’m excited to announce a new collaboration with Chesapeake TASTE Magazine. At the beginning of each month, I’ll post an original, seasonal recipe on my new online column, called Fresh Vegetarian. This month I chose to create a springtime take on my basic baked frittata recipe. It’s as delicious as it is beautiful, and deceptively simple to make, too.
Baked Asparagus Frittata
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 6-9 1x
- Category: Entree
- Method: Baked
- Cuisine: Vegetarian
This beautiful baked asparagus frittata recipe is remarkably simple to make! Recipe yields one 9-inch square frittata, enough for 6 large or 9 smaller servings.
- 6 large eggs
- ⅓ cup milk
- ½ cup crumbled goat cheese
- heaping tablespoon finely chopped shallot
- 1 ½ teaspoons Dijon mustard
- big pinch salt
- handful of thin asparagus
- drizzle olive oil
- big squeeze fresh lemon juice
- Pinch sea salt
- Freshly ground black pepper
- Preheat 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 above).
- In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary, and carefully slide it onto the middle rack of the oven. Bake for 10 minutes.
- While the eggs are baking, rinse the asparagus and pat dry. Snap off the tough ends of the asparagus; they should be shorter than 9 inches in length. Toss the asparagus with a drizzle of olive oil, a big squeeze of lemon juice, salt and pepper, and set aside.
- After ten minutes have passed, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row. Return to the oven for another 15 minutes. The center should be springy to the touch when it’s done.
- Let the frittata rest for a few 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 it in three columns, in between the strips of asparagus. Then use a gentle see-saw motion to slice down the middle, through the asparagus. Serve warm or at room temperature.
- Recipe originally appeared on Chesapeake Taste’s Fresh Vegetarian column.
Congratulations on your new venture with TASTE! Well deserved! xo shell
Congrats Kate – that is fantastic! And that Frittata looks delicious!
Kudos to you, Kate, on this new assignment! Well deserved! And this beautiful springtime frittata seems like the perfect way to kick it off. Congratulations!
Mmm so yummy!!
Congrats on your new column Kate! I cooked my first frittata yesterday, and I may never cook a quiche again. :) The asparagus one looks gorgeous- mine was an improv pea, leek & chive with goat cheese. I’ve fallen in love with frittatas!
Thanks, Jess! Your frittata sounds marvelous. I haven’t quite mastered the stovetop-to-oven frittata method but I’m working on it!
This looks absolutely beautiful – congratulations on the column!
Congratulations on the new assignment! Beautiful recipe!
How pretty is that!
Beautiful! And congrats on the monthly gig!
Thank you, Winnie!
I love asparagus! I am so glad it is in season! Congrats to you!
Love the presentation of this!
This looks beautiful and congratulations on the new collaboration!
Sylvie @ GitK
Absolutely beautiful presentation!
This looks amazing: it will be my goal to reproduce this fritata for a dinner party next week.
Looks beautiful, and I bet it tastes just as good as it looks!
What a gorgeous frittata! Mine are always a jumble of vegetables but this has inspired me to make mine look pretty. Can’t wait to try it!
I commented on the recipe site, and I’ll comment here too — this was delicious! This is the perfect base recipe for any frittata combination. The egg/milk mixture was just the right proportions and it came out perfectly cooked after 25 minutes at 400, not dry like many of my previous frittata attempts. Great recipe — thank you!
Thank you so much for taking the time to comment, Julie! I’m so pleased that you enjoyed the recipe. It’s so versatile and easy, definitely one of my go-to meals! Thanks again!
Lovely presentation! This is so fun, I’m definitely doing this next time I have a brunch!
I found the first fresh aspargus at the market in Bologna and tried your recipe, thank you so much!
I saw your Baked Asparagus Frittata recipe on Pinterest a few moments ago and thought “wow my daughter (Colleen) would love this, so before I sent it to her I checked out your website – I had to laugh because it was “the Kate”, her friend she is always talking about.”
Barbara, that’s too funny! I actually served that frittata to Colleen and friends at brunch the other day. I think she liked it! We’re going to hang out later today. Hope you’re having a lovely weekend.
Can this be doubled easily for a crowd, or would it not set in a bigger pan? Easier to make 2 separate 9 inch dishes?
Hi Beth, I haven’t tried, but I suspect it would work fine in a bigger pan. You’ll just need to adjust the baking time.
Thanks for the speedy reply, Kate! I’m just about to head out to the grocery store for tomorrow’s holiday meal. Last night, I doubled your Spinach Artichoke Lasagna recipe and it turned out deliciously! The whole family raved! Thank you for sharing your culinary talent. You are my go-to reference for healthy and tasty meals that satisfy 3 hungry teens!
Your Asparagus Frittata was easy to put together and DELICIOUS. Thanks for the tip with the parchment paper – I was able to slide the finished product easily and it sliced up beautifully.
Thank you, Doreen! Happy to hear it!
Made this fritatta tonight and my husband and I loved it! I am always looking for recipes to feed the vegetarian half of our extended family and would love to make this for them. How would you modify it for a 9×13 pan in terms of amount of ingredients and baking time?
Thank you, Micky! That’s a great idea to expand the frittata. I haven’t tried, but a 9×13 pan is about 50% larger than a 9×9, so I’d increase the ingredients by 50%. Not sure if the baking time will need to be increased by 50%… I’d keep an eye on it once it has baked as long as specified in this recipe.
Very nice, fluffy fritatta. I wish I had put the mustard in (husbands allergies forbid it) because it could have used that punch of flavor. The asparagus didn’t sink into it as I imagined but the roasted, lemon flavor really did justice to the fresh bunch I purchased from an honesty box in front of a local farm.
I don’t think I could love farm stands any more than I already do. Those asparagus sound heavenly, Carrie!
Dear Kathryne (I hope it is all right with you that I refer to you this way this time),
The other day, a close friend took me by total surprise (long story short) by bringing several items while on a trip to three markets : ) Among them were asparagus & eggs. Earlier today, I decided to make your “Baked Asparagus Frittata” for the first time. I omitted a couple of things–in terms of the goat cheese (as much as I love it), I almost never have milk products only because of a medical concern. The dish was amazing as it turned out! Thanks so much, as always, for being as inspiring as you are!
All the best,
Hi Andrea! Of course, that’s fine. Love you liked this one. I appreciate the review!
This made for a lovely almost-spring dinner! I lightly oiled my pan and skipped the parchment paper – no issues getting it out. Also I had some plain yogurt I needed to use up, so I used that instead of milk. Loved it! I’m going to make another one but with roasted tomatoes instead of asparagus :)
Thanks for your review, HL!
So tasty! We didn’t have goat cheese so we used feta and also added spinach to the egg mixture. Delicious again, thanks Kate!
That works well, too! Thanks for sharing.
It looks great and I will definitely try it. One suggestion: alternate the direction of the asparagus. Although it looks nice and orderly this way, some diners will miss the tender spears.
Thanks for your comment, BW!
I made this for Easter brunch and it was delicious. The only thing disappointing was that I thought it served more like 4-5. Will have to double the recipe next time.
I’m sorry you were disappointed! It does matter how big you want your portions. Thanks for the review, Liz!
If you’re lactose intolerant like me, VioLife feta cheese is a good substitute, as is coconut milk in place of regular milk.
I made this is my cast iron pan because I didn’t have a 9×9 baking pan, but I will try it in my 8×8 next time as I think the frittata needed more depth (slices were too thin).
All in all, a fantastic recipe and one that I’ll make again when asparagus season is in full force. Thank you, Kate.
This was delicious! The goat cheese really kicked it up, as did the lemon on the asparagus. I didn’t use the parchment and just used cooking spray and it worked fine.
I made the baked asparagus frittata. My husband and I enjoyed it. Although I accidentally put in an extra 1/2 tsp of mustard in. I also used cheddar. I didn’t have the other cheese. It was nice and easy to make. I love your site. I am trying to eat more plant based. The nutritional information is very helpful.I recommend it to my friends.
Just made this with fresh eggs from our chickens. Delish. I did substitute garlic for shallots since I did not have any. Definitely will make this frittata again.
I’m happy you were able to enjoy it, Pat!
I bought my first bundle of spring asparagus at the farmer’s market and made this delicious recipe. I love it when you can use the natural beauty of asparagus in a dish! Thank you!
You’re welcome, Beth!
Made this dish tonight for dinner. The recipe turned out wonderfully, Following clear instructions produces predictable results!
I love the parchment paper trick… it elevated my typical cast iron frittata… the flavor was every bit as gorgeous as it looked. Thank you… I now have a new food art canvas.
You’re welcome! I’m happy you enjoyed it.
Kate – You are my go-to website when searching for new recipes. And not ONLY because your recipes are always tasty. I live alone, have Alzheimer’s Disease and I use your recipes to adhere to the MIND diet. –I usually just make simple tweaks to stick to the MIND diet. My base recipe (single serving) is based on the Cookie and Kate Frittata Guide. MY QUESTION is: Since I usually cook my frittata for 10-17 mins/350 degrees/internal temp 160+ degrees. Can I just put raw asparagus into the uncooked frittata along with tomatoes and feta cheese, etc. I realize you’d be guestimating, but I’d appreciate your opinion/thoughts.
Jean Marie Johnson
Can’t wait to make this frittata. Is the parchment paper necessary? Can I just grease a casserole dish and call it a day? Also, if my eggs are a tad puny, can I use 8 instead of 6?
p.s. I LOVE KCMO
Sure, you could try both of those things. Let me know what you think, Jean!
I love my dog too. If I felt better I would cook more. I still love to view these healthy recipes for my
” good” days!
This was excellent. I used leftover asparagus from a dinner party and a caramelized onion cheese I had on hand. I blended everything in a magic bullet blender for easy clean up. This recipe will be going into regular rotation. So easy to change up with different veggies and cheeses that are lingering in the fridge!