🧀🥚 This Cheesy Asparagus Frittata is a spring recipe loaded with asparagus, peas, and Gouda cheese! It’s a flexible, 25-minute recipe your whole family will love and is perfect for breakfast, brunch, or an easy weeknight dinner!
Baked Asparagus Frittata Recipe
I love asparagus and look forward to it coming into season every spring, using it in a variety of recipes like my asparagus casserole, cheesy roasted asparagus, and chicken and pasta with asparagus and tomatoes.
However, this spring frittata is a particular favorite, packed with healthy green vegetables, color, and texture, and ready in 25 minutes! 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.
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!
Ingredients You’ll Need
To make this recipe for frittata with asparagus, you’ll need the following easy-to-find ingredients:
- Fresh asparagus and frozen peas: I used a bunch of 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. You’re welcome to add any springtime veggies you’d like, such as broccoli or leeks. Just note that you may need to sauté or roast certain veggies first to soften them slightly prior to baking the frittata
- Eggs
- Salt and pepper
- Gouda cheese: I love how the slight smokiness from the Gouda plays perfectly off the eggs. Feel free to try mozzarella, fontina, Havarti, brie, goat cheese, or your favorite easy-melting cheese
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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 or a cast iron pan greased with cooking oil spray, olive oil, or butter. I recommend chopping the asparagus into 1-inch pieces. Be sure to discard the woody ends.
- Sprinkle with frozen peas.
- Whisk the eggs in a bowl, and pour the egg mixture over the veggies.
- Sprinkle with cheese and bake in a preheated oven until set. There’s no need to toss the ingredients or cook anything over medium heat first, as you see with many frittatas!
- Cool slightly at room temperature, and enjoy warm!
What to Serve with an Asparagus Frittata
Cheesy Asparagus Frittata
Equipment
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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More Easy Egg Breakfast Recipes:
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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!
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!