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Close-up of a delicious asparagus frittata topped with cherry tomatoes and green onions on a wooden table.
Alyssa

Asparagus Frittata

This asparagus frittata is loaded with chewy veggies and four types of cheese. It's easy to make and ready in just under 40 minutes!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American, Italian
Calories: 516
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 pound asparagus ends trimmed and cut into 1-inch pieces
  • 1 cup mushrooms sliced
  • 1 cup cherry tomatoes halved
  • 8 large eggs
  • 1 cup shredded mozzarella cheese divided
  • 1 cup shredded cheddar cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup feta cheese crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup green onions chopped

Equipment

  • 1 Cast Iron Skillet For cooking the frittata

Method
 

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, whisk eggs and add ½ cup shredded mozzarella cheese, ½ cup shredded cheddar cheese, and ½ cup grated parmesan cheese. Whisk to combine. Add salt and pepper. Set aside.
  3. Melt butter in a 10-inch cast iron skillet over medium heat.
  4. Add chopped asparagus and mushrooms, sprinkle with salt, and sauté until tender, about 5 minutes. Add tomatoes and sauté for another 2 minutes.
  5. Stir the egg mixture and add it to the skillet, folding gently to combine with the veggies. Cook until almost set.
  6. Sprinkle remaining ½ cup mozzarella cheese and ½ cup cheddar cheese on top. Sprinkle the feta cheese on top and green onions.
  7. Bake in the preheated oven until frittata is puffed and cheese begins to turn lightly golden in color, about 10 minutes.
  8. Garnish with green onions before serving. Cut into wedges and serve.

Notes

This dish is packed with flavor and perfect for brunch!