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
This spring frittata recipe is loaded with asparagus, peas, and gouda cheese! It's a flexible, 25-minute recipe your whole family will love!Â
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
Storage: Frittata is best warm and fresh although leftovers will keep airtight in the fridge for up to 5 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 165Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 207mgSodium: 273mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 13g
More Easy Egg Breakfast Recipes:
Kale and Tomato Frittata — This one is healthy and I love the texture contrast between the tender eggs, chewy kale, and juicy tomatoes in this frittata.
Cheesy Hash Brown Crust Quiche — This EASY quiche uses crispy hash browns as the crust and is topped with cheesy eggs!! The ultimate comfort food brunch or breakfast-for-dinner recipe that everyone LOVES!!
Baked Egg Muffins — 100-calorie, portable, baked egg muffins that you can enjoy without worry! These healthy egg muffins are stuffed with protein, veggies, and cheese. The best kind of breakfast! Or snack. Or dinner.
100-Calorie Cheesy Sausage and Egg Muffins — Low-carb baked egg muffins that are loaded with juicy sausage and cheese! EASY, ready in 30 minutes, and perfect for breakfast, brunches, snacks, or breakfast-for-dinner! You’ll want to keep a stash on hand!!
Mexican Cheesy Sausage and Egg Casserole – EASY, hearty, loaded with sausage, tons of CHEESE, and topped with avocado!! This is a family favorite that’s perfect for breakfast, brunch, or breakfast-for-dinner!!
Cheesy Egg Casserole with Bacon— Loaded with green onions and cheddar cheese, this egg casserole with bacon is a great recipe to have on hand for holiday brunches!
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!
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!
This sounds amazing!! AND you got a 7-year old to love asparagus?? That’s just all kinds of awesome!
I was already planning on buying asparagus at my local farmer’s market this weekend… this looks perfect for Easter brunch with a mimosa! Beautiful dish and I always enjoy your gorgeous photography!
This Spring frittata looks gorgeous! So fresh and delicious! Pinned!
STUNNING photos & this spring frittata looks wonderful Averie. Have a great Easter weekend!
This looks like such a simple and delicious recipe. Honestly how good is gouda!
Thanks for sharing!
Anisa – The Macadames. xx
http://www.themacadames.com
Your daughter is just the cutest thing! I probably would’ve done the same thing — yes, with my fingers. For some reason, I think almost everything tastes better as finger food, although I tend to use the proper utensils when I’m out in public. ;) My entire family would love your frittata, especially because of the al dente veggies. That’s exactly how we always cook ours, but it drives my grandma nuts! She calls them “al raw” and prefers hers cooked to mushy oblivion. Oof!
I LOVE asparagus!! I could eat it every day if it wasn’t $5 a pound in winter. It has been on sale for the past couple weeks and I have been eating it for dinner daily. I can’t imagine ever getting sick of it.
When I studied in Costa Rica, I was a total WI cheese girl – American or cheddar only. We lived in a town with a cheese factory (and milkshakes!) and that was the firs ttime I had gouda and GOOD LORD. I love it.
This was SO SO GOOD! It just totally hit the spot. Normally I re-home things but this was all mine! And I think you and I need to go back to Costa Rica or some equally remote place. Oh the fun times that we’d have! :)
You had me at smoked gouda…SO good!
Oh how delicious this looks. My teenaged daughter saw me reading this and wants to make it…just learning to cook but she doesn’t like to deal with meat!
And seriously…..the first photo belongs on a magazine cover!
You are so kind, thank you! Most of the time my savory recipes just cannot compare to drippy, gooey chocolate recipes/pics so I appreciate the compliments!
Gorgeous photos Averie! I’ve never made a frittata but I definitely should since I eat eggs pretty much daily…it seems so easy to make but with such beautiful presentation!
Oh you HAVE TO! So, so so easyyyy! Best way ever to clean out your produce drawer, too. And I really appreciate the photo compliments. I always wonder about savory recipes if anyone even cares or notices them!
This is the perfect spring frittata, love these flavors!
I have never tried smoked gouda though I always see it with all the cheese varities but until know I was never sure where to use it! Thanks :)
Smoked gouda is the best! I like easy egg dishes like this, and wouldn’t mind having frittata for breakfast, lunch or dinner!
What a beautiful frittata just packed with spring veggies!
What a lovely dish, Averie. Making a breakfast dish with asparagus has been on my to do list for a while now. I think I’m gonna have to do it this weekend now! Pinned. Have a lovely day!
Thanks for pinning, Julie!
This looks perfect for Easter brunch!
I’m totally drooling. My mom and dad are coming up for Easter (last minute; normally we don’t do anything special) and I needed an egg dish. Now I have one!! :) Pinned of course!
For real? Well if you seriously do try it, LMK!! And thanks as always for pinning!
Perfect dinner:) Delicious and full of vegetables:)
Oh my gosh how gorgeous does this frittata look?? Just loving all the bright, green veggies inside! Perfect for a spring brunch! I made a frittata for breakfast the other day, but I so wish I had had asparagus on hand then to put inside! Love it! pinned.
Thanks as always for pinning & your sweet comments!
I LOVE the addition of the smoked gouda cheese here. Such a nice springtime dish! : )
I want this for dinner- yum!!
Well I want your carrot cake cheesecake for dinner :)
So pretty!
I love that beautiful green color! Looks so yummy!
This is sooo purdy! Perfect for Easter brunch :) Pinned!
Thanks as always for pinning, Ashley!
The asparagus has been so good this year! I love a good fritata and always pick out the vegetables I love most too :)
LOL you and my daughter would be a fun pair at the dinner table :)
I absolutely love spring because you get to see all kinds of cute and colorful dishes. Looks delicious, Averie!
This is such a killer recipe for Spring! LOVE it Averie!
This looks lovely. I love frittatas and with spring vegetables it’s perfect for Easter. :)
Such a lovely spring dish!
I love the spring vegetables in this (and made a similar frittata last weekend with peas, zucchini, tarragon and Parmesan cheese). I definitely want to try your version…and I need to remember to pull out my lovely deep dish pie pan for it! I always grab an 8×8 so technically speaking, I’m probably just making egg “casserole”.
I only used the glass pie dish b/c it photographs better than an aluminum pan. LOL Your strata/casserole/frittata creation sounds fab! Love working in as many veggies as possible!
Thank you for this recipe, I am such a fan of asparagus but I’m not very good at coming up with my own ideas of how to use it and always just end up smothering it in butter and dipping it in egg yolks! I’ll be cooking this for my family on Monday (I think Sunday is officially reserved for roast dinner haha) xxx
Oh Averie, this frittata looks so delicious, I just love all the spring veg in there. What a perfect brunch recipe, I would so not miss bacon if this was served to me!:-)
Thanks for the compliments & glad you wouldn’t miss anything!