Cheesy Asparagus Frittata — This spring frittata recipe is loaded with asparagus, peas, and gouda cheese! It’s a flexible, 25-minute recipe your whole family will love!
Baked Asparagus Frittata Recipe
I love asparagus. Seeing it come into season every spring is such a treat. Even better is seeing it in an easy meal that goes from fridge to table in 25 minutes!
This spring frittata is packed with healthy green vegetables, which is just the way I want a frittata. Lots of color, texture, and the veggies help keep you full longer.
As the frittata bakes, the asparagus softens but retains enough snappy crunch to be so satisfying. The peas stay juicy and have a pleasant popping sensation when you bite into them.
There is nothing worse than mushy or overcooked vegetables, especially asparagus and peas, and they stay perfectly al dente.
Even though it’s such a super simple recipe, it doesn’t taste simple and I think it’s pretty enough to serve at a holiday or special meal. It would make a great Easter or Mother’s Day brunch dish and the hostess won’t have to slave away.
I love baking eggs in a skillet or pie dish. Baked eggs and frittatas are so much easier and more mindless than stovetop eggs. No babysitting at the stovetop and nothing to flip. I’m the worst pancake and egg flipper so when I don’t have to, it’s a nice perk.
When I decided to make this, I thought we’d have a ton of leftovers and would be drowning in frittata. Wrong. It was so good that we polished it off immediately!
At one point my 7-year old was mutilating her frittata with her fingers and I asked her what exactly she was doing? She said, “Mom, the asparagus is so good I’m trying to dig it all out.”
My sentiments exactly. Although I used a fork rather than my fingers.
Cheesy Asparagus Frittata Ingredients
To make this recipe for frittata with asparagus, you’ll need the following easy-to-find ingredients:
- Fresh asparagus
- Frozen peas
- Eggs
- Salt and pepper
- Gouda cheese
How to Make a Cheesy Asparagus Frittata
Assembling the spring asparagus frittata takes less than five minutes. No, really! Here’s how this easy frittata recipe is made:
- Slice the asparagus and put it in the pie dish.
- Sprinkle with frozen peas.
- Whisk together the eggs and pour over the top.
- Sprinkle with cheese and bake.
Can I Add Other Vegetables?
Of course! You’re welcome to add any spring veggies you’d like. Just note that you may need to saute certain veggies in a skilelt first to soften them slightly prior to baking the frittata.
Should I Use Frozen or Fresh Vegetables?
I used fresh asparagus and frozen peas (which I added straight to the pie plate). Feel free to use a mixture of fresh and frozen to suit whatever you have on hand.
Tips for the Best Frittata with Asparagus
I love how the slight smokiness from the gouda plays perfectly off of the eggs. Feel free to try mozzarella, fontina, Havarti, brie, or your favorite easy-melting cheese.
If using frozen peas like I did, do not thaw them before adding them to the frittata. They heat up quickly in the oven!
I recommend chopping the asparagus into 1-inch pieces. Be sure to discard the woody ends.
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Cheesy Asparagus Frittata
Ingredients
- 1 cup diced asparagus, about 1-inch long segments (I used fresh; frozen may be substituted)
- 1 cup peas, I used frozen and did not thaw before baking
- 6 large eggs, lightly whisked
- salt and pepper, to taste
- about 1 cup shredded smoked gouda, loosely packed (substitute with mozzarella, fontina, brie, Havarti, or an easy-melting cheese)
Instructions
- Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
- Evenly sprinkle the asparagus over the bottom of dish.
- Evenly sprinkle the peas.
- Evenly pour the eggs over the top.
- Season with salt and pepper, to taste.
- Evenly sprinkle the cheese over the top.
- Bake for about 20 minutes, or until eggs are set and top is lightly golden browned, or as browned as desired. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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GREAT FRITTATA!
THIS WAS MY SIDE DISH WITH YOUR
” CREAMY GARLIC BUTTER TUSCAN SALMON”
WHAT A FANTASTIC DINNER COMBINATION !!!
Thanks for the 5 star review, Damon, and I am glad this was a great side dish for you along with my Tuscan Salmon recipe! Sounds like a winning combo!
I made this for a party early Sunday morning at a neighbor’s house, watching the 2018 World Cup Finals. It came out great, was all gone by the time the game was over, and everyone went out of their way to tell me they really liked it. I loved it, too! It was easy to make. I had cut the asparagus and grated the cheese the night before, so I only needed to “evenly sprinkle” everything, and stick it in the oven in the morning. Entertaining doesn’t get any better than this! Thank you for this recipe. It is a keeper.
Thanks for the 5 star review and glad this is a keeper!
I made this for a party early Sunday morning at a neighbor’s house, watching the 2018 World Cup Finals. It came out great, was all gone by the time the game was over, and everyone went out of their way to tell me they really liked it. I loved it, too! It was easy to make. I had cut the asparagus and grated the cheese the night before, so I only needed to “evenly sprinkle” everything, and stick it in the oven in the morning. Entertaining doesn’t get any better than this! Thank you for this recipe. It is a keeper.
Made this tonight and it was delicious! It took a little longer to cook (about 45 minutes in my oven) but it just added to our anticipation. Thank you for the recipe!
Thanks for trying this and glad it was a success for you! All ovens vary (and so does fresh produce with the amount of water content, cheese brands, etc.) so glad you baked til it was done in your oven and enjoyed the recipe!
I made this for today. It is wonderful. Thank you for a great recipe!
I’m so happy to hear you tried it & that it was wonderful! Thanks for the feedback!