Chedddar Asparagus Frittata
Cheddar asparagus frittata is perfect for almost any entertaining occasion. This dish features light, airy eggs, sauteed asparagus, and rich cheddar cheese, it’s perfect for breakfast, brunch, or even a last minute dinner. Not only is it savory and delicious, the recipe is so easy it’s foolproof!
Growing up, I loved Saturday mornings because I knew my Mom was going to make eggs.
And I knew whatever she’d make would be so delicious.
Especially on the weekends that she would treat us to an extra special homemade quiche.
They were so yummy and as a mom now myself, I appreciate how she’d throw in leftover veggies she’d saved throughout the week and whatever leftover meat she had on hand.
No meat?
No problem.
They were yummy either way.
Then I met and married my Italian husband, who came complete with his Italian Nonna.
When we went to visit Nonna and stayed the night, naturally she made us a frittata for breakfast the next morning, which was sort of a crustless Italian quiche.
What is a frittata?
Beyond being a crustless quiche, frittatas are an Italian egg-based dish that’s basically an open-faced omlette.
In Italian frittata loosely translates to ‘fried’.
It’s a powerhouse meal that’s quick and easy, perfect for morning noon or night, and a great way to use up leftovers, just like my Mom would when she made her famous quiches.
And this cheddar asparagus frittata is my favorite take on this dish.
Fluffy rich eggs, earthy asparagus, and cheese all cooked together into breakfasty goodness.
Sign me right up!
Ingredients
To make this you’ll need:
- Eggs– 4 large eggs
- Half and half– Don’t use lower fat dairy. You want the richness from the higher fat product.
- Asparagus– 5 stems. Wash them and cut the woody ends off.
- Spices– Salt, smoked paprika, freshly cracked black pepper, and garlic powder
- Cheese– Shredded cheddar and shredded Parmesan
How to Make
Making a cheddar asparagus frittata is easy!
Just spray a nonstick skillet with cooking spray.
Then let the sprayed pan heat on the stove top over medium heat.
Cut the asparagus into 1-2″ pieces and then sauté them for 3-5 minutes in the preheated pan, turning them halfway through cooking.
Crack the eggs into a small bowl and whisk them together, along with the half and half, until they are creamy.
Then whisk in the seasonings and shredded cheddar, just until evenly incorporated.
Pour the seasoned eggs evenly out over the asparagus, and let the mixture cook for 3-4 minutes.
When the frittata is almost cooked through, cover the skillet with a lid.
Take the covered skillet off the heat and let the frittata continue cooking naturally until the eggs are done to your liking.
To serve the frittata, run a butter knife around the edges to release it from the pan.
Carefully flip the frittata out onto a plate, serving dish, or even a cutting board to display the pretty top side.
Garnish with shredded Parmesan and serve immediately.
Enjoy!
Storing Leftovers
Store leftover frittata in an airtight container for up to 4 days.
Reheat on the stove or in the microwave until warmed through.
Tips and Tricks
- Make sure to trim off the thick, woody part of the bottom of the asparagus. You can normally figure out where to cut by cutting just above where the asparagus stalk turns from white to green.
- Don’t skip the cooking spray. You don’t want the eggs to get stuck in the pan.
- Unlike a quiche which needs to sit, you can serve and cut this right away.
- If you’d like a heartier frittata, add 1/2 cup of ham to this recipe.
Other Egg Recipes
Cheddar asparagus frittata is a yummy way to start the day.
Make it and enjoy!
Looking for other egg recipes?
Try these:
If you’ve tried this CHEDDAR ASPARAGUS FRITTATA, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheddar Asparagus Frittata
Ingredients
- 4 large eggs
- 2 tbsp half & half
- 5 fresh asparagus washed with the ends cut off & discarded
- 1/4 tsp salt
- 1/4 tsp smoked paprika
- 1/4 tsp freshly cracked black pepper
- scant 1/8 tsp garlic powder
- 1/4 cup shredded cheddar cheese
- shredded Parmesan cheese
Instructions
- Spray a non stick skillet with cooking spray. Heat the pan on the stove top over medium heat while prepping the other ingredients.
- Cut the asparagus into 1-2" pieces, then add them to the heated pan, sauteeing for 3-5 minutes and turning halfway through.5 fresh asparagus
- Crack the eggs into a small bowl, use a whisk to beat them together with the half and half until creamy. Whisk in the seasonings, just until evenly incorporated. Stir in the cheddar cheese.4 large eggs, 2 tbsp half & half, 1/4 tsp salt, 1/4 tsp smoked paprika, 1/4 tsp freshly cracked black pepper, scant 1/8 tsp garlic powder, 1/4 cup shredded cheddar cheese
- Pour the seasoned eggs evenly out over the asparagus, and let the mixture cook for 3-4 minutes. Once the frittata is almost cooked through, place a lid on the skillet, remove from heat, and let the frittata continue cooking naturally.
- To serve the frittata, run a butter knife around the edges to release it from the pan. Working carefully, flip the frittata out onto a place, serving dish, or even a cutting board. Top side up will look prettier, but the bottom side up will have the veggies visible, as seen in our photos.
- Garnish with shredded Parmesan and serve immediately.shredded Parmesan cheese
Notes
- Make sure to trim off the thick, woody part of the bottom of the asparagus. You can normally figure out where to cut by cutting just above where the asparagus stalk turns from white to green.
- Don't skip the cooking spray. You don't want the eggs to get stuck in the pan.
- Unlike a quiche which needs to sit, you can serve and cut this right away.
- If you'd like a heartier frittata, add 1/2 cup of ham to this recipe.
Nutrition
