A cheesy asparagus frittata is a lovely brunch option. This Italian baked egg recipe features sauteed asparagus and plenty of flavor, making for a delicious breakfast suited for Easter, Mother’s Day, or any spring occasion.
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I’ve made no secret about it. I am not a morning person or really a breakfast person. I fail hard at everything to do with mornings. Except coffee drinking. I’m really good at that. Most days, I just eat a banana with my coffee. Mornings are hard, y’all.
But some mornings I try to make special. Christmas morning for example. Easter too. Because holidays deserve a little special. Easter brunch should be a little fancy. Not crazy over the top fancy but a little something extra you know. Perhaps a frozen pineapple mimosa and lovely asparagus frittata.
What is a frittata?
Have you ever had a frittata? I grew up on them. They are basically baked Italian omelettes, minus the complicated flipping that I always crash and burn at doing. Think quiche but no pie crust. Frittatas are the perfect put it together ahead of time and pop it in the oven when you’re ready to serve it dish. That’s a huge thing for me in the mornings because I really shouldn’t be trusted with the oven, stove or sharp knives pre coffee.
Ingredients for a Cheese and Asparagus Frittata
- Olive oil – You need some olive oil to saute the asparagus in. You can also use it to grease your baking dish, or you can use nonstick spray.
- Asparagus- Fresh asparagus is a key piece of this dish. I don’t recommend substituting frozen. For helpful asparagus prep tips, check out this guide.
- Garlic- Fresh pressed cloves of garlic give better flavor than garlic powder. Pressing the cloves with a garlic press lets the garlic dissolve into the rest of the ingredients.
- Salt and pepper- Sea salt and fresh ground pepper will yield the best flavor.
- Red pepper flakes- Optional for a little background spice.
- Eggs- You can’t make an egg dish without eggs. Use 8 large eggs.
- Ricotta cheese- This soft Italian cheese provides a souffle like lightness and extra creaminess. I used nonfat, but you can use any percentage.
- Italian shredded cheese- You can find Italian cheese blends preshredded with the bagged cheese. Look for a blend with mozzarella and Parmesan.
- Baking soda- Baking soda provides extra lift and lightness, making for a super fluffy frittata.
- 4 chives- Chopped for a mild onion herb flavor.
How to Make Cheesy Asparagus Fritatta
Part of the allure of making frittatas and other baked egg dishes is the easy prep. It is so minimal. In this case you just take care of the asparagus by chopping of the bottom inch or so off the asparagus and then cutting the rest into thirds. Then give the chopped asparagus a quick saute in a little evoo with salt, pepper, and garlic. But only for about 5 minutes until it is nice and bright green. You can even do this the night before if you want to make your morning prep a little easier.
After that, you just whip together eggs and the secret ingredients: ricotta cheese and baking soda. It makes for such a fluffy, rich casserole.
Then fold in the asparagus and some Italian cheese, pop it in the oven. Just before it is done, top it with more cheese. Then boom. Brunch served without breaking a sweat.
Other Make Ahead Brunch Recipes You Might Enjoy
This cheesy asparagus frittata is one of my favorite savory springtime breakfasts. Make it for your next brunch and enjoy all the fresh spring flavor and cheesy goodness.
Looking for other make ahead breakfast recipes? Try these:
- Baked French Toast Casserole
- Pumpkin French Toast Casserole
- Blueberry Baked Pancake
- Cranberry Orange Baked Pancake
- Spicy Baked Eggs
A cheesy asparagus frittata is a lovely brunch option. This Italian baked egg dish features sauteed asparagus and plenty of flavor, making for a delicious breakfast suited for Easter, Mother’s Day, or any spring occasion.
For the asparagus
- 2 tbs olive oil
- 2 pounds of asparagus
- 2 cloves of garlic, pressed
- salt and pepper, to taste
- 1/8 tsp red pepper flakes
For the frittata
- 8 eggs
- 15 ounces of ricotta cheese
- 1 cup of Italian shredded cheese, divided into 2 half cup servings
- 1 tsp of baking soda
- 4 chives, chopped
- salt and pepper to taste
- Preheat oven to 350.
- While the oven is heating, heat 2 tbs olive oil over medium heat in a medium to large skillet. Then, trim the woody ends off the asparagus. This normally is the bottom 1-2 inches. Discard. Cut the rest of the asparagus into thirds. Add the chopped asparagus to the warm pan. Season with salt, pepper, red pepper flakes and pressed garlic cloves. Cook over medium heat for about 3-4 minutes or until asparagus turns bright green and just begins to soften. Remove from heat and let cool.
- When asparagus is cooked, with a hand mixer in a large bowl, mix together 8 cracked eggs, ricotta, baking soda, and salt and pepper. Whip until thoroughly combined then gently fold in asparagus, chopped chives, and about half the shredded cheese. Pour into an oven safe baking dish. Bake at 325 for about 30 minutes or until the middle of the frittata puffs up and springs back when touched. Top with remaining cheese and bake for an additional 5 minutes. Serve hot.
* feel free to adjust the amount of red pepper to suit your tastes
** I used fat free ricotta but you can use whatever you like in this
*** baked in an 8×8 baking dish. Cook times may vary slightly if using a different size dish
- Category: breakfast, brunch
- Cuisine: American, Italian
- Serving Size: 8