This asparagus frittata loaded with fresh herbs is easy and nourishing. It makes an excellent vegetarian centerpiece for a springtime brunch or a casual supper.

A slice of the asparagus frittata on a plate. — Photo Credits: Ali Redmond

A Springy Frittata Perfect for Mother’s Day Brunch

When asparagus is at its peak in spring, I want to cook with it as much as possible. I roast it, steam it, grill it, and top it with sauce gribiche to make an excellent springtime side dish. When I want it to be the main event, I make it into an asparagus frittata, which puts the seasonal stalks on center stage. Between the asparagus and a trio of fresh herbs, this asparagus frittata recipe is packed with greens that look good on the plate and will make you feel good too.

I love this recipe because not only does it take advantage of in-season produce, but it’s the perfect way to feed a crowd during spring. It’s practically begging for a spot on your Mother’s Day menu. While it’s a bit more apt for breakfast or brunch, you could easily turn it into the main course for dinner with the right side dishes (more on those below). Serve it warm from the oven, at room temperature, or even chilled, depending on your preferences.

An asparagus frittata, half sliced into pieces on a cutting board.

Key Ingredients

Large eggs: You’ll need eight large eggs for this frittata, which forms the base for this savory egg dish. They’re a great source of protein and the key ingredient here.
Milk: Frittatas traditionally aren’t made with milk or cream, but I like to add some 2% milk here to help increase the volume of the egg mixture and make each slice extra smooth and creamy. Any type of milk or cream will work in this recipe. You can even use an unflavored plant-based milk. For an even richer frittata, use whole milk, half-and-half, or heavy cream.
Fresh herbs: I add a trio of fresh parsley, chervil, and chives into the egg mixture, enhancing the vibrant green hue and adding fresh, grassy notes throughout. If you can’t find chervil, you can use tarragon or more parsley. Feel free to play around with different fresh herbs, too! Tarragon, dill, and even mint would be delicious in this spring-forward egg dish.
Extra virgin olive oil: You’ll sauté the asparagus, shallots, and garlic in some olive oil, then add a little more to the pan to prevent the frittata from sticking.
Asparagus is at its peak during spring, which is why this recipe features an entire pound of it. Slice the stalks on the diagonal into about 1-inch pieces.
Shallot: Minced shallots work well in this spring frittata because they add a mild flavor that isn’t as harsh as onions.
Garlic: A couple of cloves of garlic help to round out the savory flavor.
Goat cheese: I recommend using a log of fresh goat cheese rather than the pre-crumbled variety for a creamier texture and better flavor.

How to Make an Asparagus and Herb Frittata

An asparagus frittata in 6 steps. Step 1: whisk together the egg mixture in a bowl, Step 2: sautee the asparagus and garlic, Step 3: place the frittata mixture in a skillet, Step 4: Add the crumbled goat cheese, Step 5: bake the frittata, Step 6: slice and serve the frittata.

Frittatas are an easy way to feed a crowd for brunch. Like most traditional frittata recipes, this one starts on the stovetop, then finishes baking in the oven until the eggs are set. Here’s how to make it:

Get ready: Preheat the oven to 400℉. Chop up 2 tablespoons fresh parsley and 1 tablespoon each chervil or tarragon and chives, then finely mince 1 shallot and 2 garlic cloves. Trim and thinly slice 1 pound trimmed asparagus on the bias into 1-inch pieces.
Make the egg mixture: Whisk together 8 large eggs and 3/4 cup 2% milk until the yolks and whites are homogenous. Mix in the parsley, chervil or tarragon, chives, 1/2 teaspoon salt, and 1/2 teaspoon freshly-ground black pepper
Sauté the vegetables: Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet (preferably cast-iron) set over medium heat until shimmering. Add the asparagus, minced shallots, and 1/2 teaspoon salt and cook, stirring often, until the asparagus begins to soften and develop some color. Add the garlic and cook for about 1 minute until fragrant.
Add the egg mixture. Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil. Pour the egg mixture over the asparagus mixture. Cook, undisturbed, for about 4 minutes until the edges begin to set. Then, sprinkle 1 ounce crumbled fresh goat cheese evenly over the frittata.
Bake the frittata. Transfer the skillet to the oven and cook for 8 to 10 minutes until the eggs are completely set. Let cool slightly before slicing and serving.

A slice of the asparagus frittata on a plate with a fork. Next to this is a cup of coffee, a bowl of goat cheese, another plate with a slice of the frittata, and a bowl of fresh herbs.

Tips for Making the Perfect Frittata

The best frittata pan is a 10-inch cast-iron skillet: it holds heat evenly, goes from stovetop to oven without issue, and gives the frittata beautifully set edges. That said, any oven-safe skillet — stainless steel or a heavy oven-safe nonstick pan will work just fine.
How do I know when the frittata is done? The frittata is ready when the eggs are completely set in the center. I like to give the pan a gentle shake, and if the middle no longer jiggles, you’re good to go. You can also insert a toothpick or the tip of a paring knife into the center; it should come out clean. Start checking at the 8-minute mark, since oven temperatures can vary, and you don’t want to overbake it. Remember that it will continue cooking in the residual heat of the pan, so you want to catch it when it’s *just* set.
Can I make this frittata ahead of time? Absolutely, and it actually holds up beautifully. Let the frittata cool completely, then transfer slices to an airtight container and refrigerate for up to 3 days. You can serve it at room temperature or gently rewarm individual slices in a 300°F oven for about 10 minutes. I’d skip the microwave if you can; it tends to make the eggs rubbery.

What to Serve With Asparagus Frittata

This frittata is such a lovely addition to a holiday brunch during spring. It comes together in just about 30 minutes, which means it’s easy enough to whip up at the last minute. Here are two ways I like to round out the menu.

Add a carb: Serve it alongside Suzy’s Crispy Roasted Red Potatoes with Spicy Walnut-Cilantro Chili Sauce, these Crispy Baked Hash Browns with Parmesan Cheese, or Barbari Bread (Persian Flatbread).
Add a springy beverage: Like this juicy Strawberry Bellini (Rossini) or a light and bright Limoncello Spritz. Want something booze-free? Try a Freddo Espresso (Greek Iced Coffee) or a hydrating Watermelon Lemonade.

More Baked Egg Dishes

A picture of Suzy Karadsheh in her kitchen.

A Note from Suzy

“This delicious springtime frittata will keep you satisfied all morning long!”

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