Thinly sliced, sauteed asparagus creates the perfect texture for a quick frittata. Add in a few delicate shallots and a handful of green herbs and you have a light, bright spring meal that’s full of flavor, despite only having five ingredients! This breakfast recipe doesn’t use any milk and the cheese is optional if you’re dairy-free (you don’t need it!).
Asparagus is one of those ingredients that, though available year-round, is at its absolute best during springtime. When those first buds start appearing, I know I have lots of simple asparagus sides to look forward to.
If I’m not slathering the spears in a sabayon sauce or hollandaise, I like to use them in a quick asparagus frittata for breakfast or lunch. The beauty of this recipe is that it maintains the crispness of peak asparagus but adds a slight caramelization that will also allow you to make the most of any asparagus at any time of year.
Asparagus Frittata Step by Step
The first thing you should know about this asparagus frittata is that it’s quick. There’s no need to roast the stalks, simply slice and sauté them until slightly charred. I like to maintain some texture in the frittata to accompany the fluffy egg, so don’t overcook the asparagus! The oven method is better suited to my roasted zucchini frittata.
The egg will solidify on the stovetop and then get finished under the broiler to take care of the top layer (and allow you to melt any cheese if you’re not making this frittata dairy-free!).
Most people add milk to their frittata base, but I’ve never found this necessary for a fluffy frittata. The only thing to remember is to beat your eggs so that the whites and yolks are ultra blended—whisk them for longer than you think is necessary!
Still, even us dairy-free gals like a little hit of melted cheese every once in a while, so if you can tolerate it, this asparagus frittata is wonderful with a dusting of shredded cheese at the end. I like to use a sharp cheddar or something nutty and French like gruyere. Of course, you can’t go wrong with a simple mozzarella either.
Lastly, nothing compliments asparagus (or Spring in general) like a handful of green herbs. I like using chives here, but mint would be wonderful, as would tarragon or basil. Get creative.
If you’re looking for a way to use up your bunches of asparagus, this meal comes together in under 15 minutes and will keep in the fridge all week long. And if you’re still up to your ears in asparagus stalks, don’t miss my quick cream of asparagus soup!
With health and hedonism,
Phoebe
15-Minute Asparagus Frittata (Dairy-Free Optional)
Ingredients
- 2 tablespoons olive oil
- 1 bunch asparagus tough ends trimmed, and thinly sliced
- 2 shallots thinly sliced
- 1 teaspoon sea salt divided
- ¼ teaspoon red pepper flakes optional
- 8 large eggs
- ¼ cup chopped chives mint or basil (or a combination!)
- ½ cup shredded cheddar or gruyere optional
Instructions
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Preheat the broiler.
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In a large (12-inch) oven-proof skillet, heat the oil. Cook the sliced asparagus and shallots over high heat, tossing occasionally, until lightly charred, about 5 minutes. Season with ½ teaspoon of salt and the red pepper flakes, if using.
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Meanwhile, in a large mixing bowl, beat the eggs with the remaining 1/2 teaspoon salt until the yolk and whites are very well combined. Fold in the herbs.
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Arrange the veggies in an even layer. Reduce the heat to low and pour the eggs over the asparagus mixture, making sure the pan is evenly coated with eggs. Cook until the sides are set and there’s just a shallow layer of uncooked eggs on the top, about 5 minutes.
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Sprinkle the top of the frittata with cheese, if using, then transfer the pan to the broiler. Cook for 2 minutes, until the top is cooked and beginning to lightly brown. Remove from the oven and allow the frittata to sit in the pan for a few minutes before slicing. Cut into wedges and serve warm alongside a simple salad as breakfast, lunch, or dinner.