Baked Asparagus Frittata
This beautiful asparagus frittata recipe makes the perfect springtime brunch. It bakes in the oven rather than starting on the stovetop.
Updated by Kathryne Taylor on April 8, 2025
This asparagus frittata is one of my favorite springtime brunch recipes! It’s perfect for a special Easter or Mother’s Day brunch or a simple weekend lunch.
This savory recipe is flavored with creamy goat cheese, fresh shallot, a touch of Dijon mustard (which offers subtle complexity), and a squeeze of lemon. This springtime take on my frittata recipe is as delicious as it is beautiful and deceptively simple to make, too.
I created this recipe thirteen years ago (!) and remade it recently to check the ingredients and instructions. It’s better than ever now, and I’m sharing it with updated photos and a new video today so you can see how it comes together.
Asparagus Frittata Tips
You’ll find the full recipe below. Here’s what to know before you get started:
Use pencil-thin asparagus only.
This recipe does not work with thicker asparagus—thick asparagus sinks, bakes at a slower rate, and is more difficult to cut across. Thin asparagus is typically available earlier in the season. Try my Broccoli, Cheddar, and Spinach Frittata if you can’t find it.
Line your baker carefully.
Bake this frittata in a 9-inch square baker, which can be porcelain like mine or glass. For neat edges that lift easily from the baker, cut two strips of parchment paper sized to fit across the base, with a couple of extra inches on each side. Check out the photo below!
The frittata bakes in two stages.
First, we’ll bake the egg and cheese mixture just until it starts to set. That way, it can support the weight of the asparagus. After another brief bake, the seasoned asparagus will be perfectly cooked through.
Watch How to Make Asparagus Frittata
Serving Suggestions
Options abound! Round out your meal with crusty bread and butter or any of the following:
- Avocado Toast
- Crêpes, whether savory or sweet
- Crispy Hash Browns
- Foolproof French Toast
- Muffins: Healthy Blueberry Muffins, Lemon Raspberry Muffins or Gluten-Free Banana Muffins (Made with Almond Flour)
- Pancakes: Perhaps Almond Flour Pancakes, Buckwheat Pancakes or Whole Wheat Banana Pancakes
- Super Simple Arugula Salad
More Frittatas to Enjoy
- How to Make Frittatas (Stovetop or Baked): This post provides many variations and a baked mini frittata option.
- Broccoli, Cheddar & Spinach Frittata
- Butternut Squash Frittata with Fried Sage
- Caramelized Sweet Potato, Red Pepper and Feta Frittata
Please let me know how your frittata turns out in the comments! I love hearing from you.
Baked Asparagus Frittata
This beautiful baked asparagus frittata recipe is remarkably simple to make! It’s the perfect springtime brunch recipe. Recipe yields one 9-inch square frittata, enough for 6 large or 9 smaller servings.
Ingredients
- 6 large eggs
- 2 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk)
- 1 small finely chopped shallot (about 3 tablespoons)
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon fine salt, plus a pinch more for the asparagus
- 4 to 5 ounces goat cheese, crumbled
- ½ pound pencil-thin asparagus (must be thin!)
- 1 teaspoon olive oil
- 1 teaspoon fresh lemon juice
- Freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note within post).
- Crack the eggs into a medium mixing bowl and whisk until the egg whites and yolks are blended. Add the dairy, shallot, mustard and salt, and whisk to combine. Lastly, stir in the goat cheese.
- Double-check that the parchment paper is pressed neatly into the baking dish, then pour the egg mixture into the prepared dish. Tug up the sides of the parchment paper if necessary so they rest flat against the pan, and carefully slide the baking dish onto the middle rack of the oven. Bake for 10 minutes, until the top layer of the mixture is turning opaque in spots.
- While the eggs are baking, rinse the asparagus and pat it dry. Snap off the tough ends of the asparagus; they should be shorter than 9 inches in length. Toss the asparagus with a small drizzle of olive oil, a big squeeze of lemon juice, a pinch of salt, and a few twists of pepper. Set it aside.
- Once the timer goes off, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row (if any piece is too long, just snap off a bit more of the end).
- Return the dish to the oven for another 7 to 8 minutes. When it’s done, the center should be springy to the touch.
- Let the frittata rest for 5 minutes, then slide a knife around the edges of the pan (paying special attention to the corners) and use both hands to lift the frittata out and onto a flat surface. Use a sharp chef’s knife to slice in between the strips of asparagus to make three columns. Then, use a gentle see-saw motion to slice down the middle through the asparagus. Serve warm or at room temperature. This frittata will keep well in the refrigerator for up to 4 days.
Notes
2025 recipe edits: I revisited the quantities and improved the clarity of the instructions.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Mmm so yummy!!
How pretty is that!
Love the presentation of this!
This looks beautiful and congratulations on the new collaboration!
Absolutely beautiful presentation!
This looks amazing: it will be my goal to reproduce this fritata for a dinner party next week.
Looks beautiful, and I bet it tastes just as good as it looks!
What a gorgeous frittata! Mine are always a jumble of vegetables but this has inspired me to make mine look pretty. Can’t wait to try it!
I commented on the recipe site, and I’ll comment here too — this was delicious! This is the perfect base recipe for any frittata combination. The egg/milk mixture was just the right proportions and it came out perfectly cooked after 25 minutes at 400, not dry like many of my previous frittata attempts. Great recipe — thank you!
Thank you so much for taking the time to comment, Julie! I’m so pleased that you enjoyed the recipe. It’s so versatile and easy, definitely one of my go-to meals! Thanks again!
Lovely presentation! This is so fun, I’m definitely doing this next time I have a brunch!
I found the first fresh aspargus at the market in Bologna and tried your recipe, thank you so much!
Hi Kate,
I saw your Baked Asparagus Frittata recipe on Pinterest a few moments ago and thought “wow my daughter (Colleen) would love this, so before I sent it to her I checked out your website – I had to laugh because it was “the Kate”, her friend she is always talking about.”
Barbara, that’s too funny! I actually served that frittata to Colleen and friends at brunch the other day. I think she liked it! We’re going to hang out later today. Hope you’re having a lovely weekend.
Can this be doubled easily for a crowd, or would it not set in a bigger pan? Easier to make 2 separate 9 inch dishes?
Hi Beth, I haven’t tried, but I suspect it would work fine in a bigger pan. You’ll just need to adjust the baking time.
Thanks for the speedy reply, Kate! I’m just about to head out to the grocery store for tomorrow’s holiday meal. Last night, I doubled your Spinach Artichoke Lasagna recipe and it turned out deliciously! The whole family raved! Thank you for sharing your culinary talent. You are my go-to reference for healthy and tasty meals that satisfy 3 hungry teens!
Your Asparagus Frittata was easy to put together and DELICIOUS. Thanks for the tip with the parchment paper – I was able to slide the finished product easily and it sliced up beautifully.
Thank you, Doreen! Happy to hear it!
Made this fritatta tonight and my husband and I loved it! I am always looking for recipes to feed the vegetarian half of our extended family and would love to make this for them. How would you modify it for a 9×13 pan in terms of amount of ingredients and baking time?
Thank you, Micky! That’s a great idea to expand the frittata. I haven’t tried, but a 9×13 pan is about 50% larger than a 9×9, so I’d increase the ingredients by 50%. Not sure if the baking time will need to be increased by 50%… I’d keep an eye on it once it has baked as long as specified in this recipe.
Very nice, fluffy fritatta. I wish I had put the mustard in (husbands allergies forbid it) because it could have used that punch of flavor. The asparagus didn’t sink into it as I imagined but the roasted, lemon flavor really did justice to the fresh bunch I purchased from an honesty box in front of a local farm.
I don’t think I could love farm stands any more than I already do. Those asparagus sound heavenly, Carrie!
Dear Kathryne (I hope it is all right with you that I refer to you this way this time),
The other day, a close friend took me by total surprise (long story short) by bringing several items while on a trip to three markets : ) Among them were asparagus & eggs. Earlier today, I decided to make your “Baked Asparagus Frittata” for the first time. I omitted a couple of things–in terms of the goat cheese (as much as I love it), I almost never have milk products only because of a medical concern. The dish was amazing as it turned out! Thanks so much, as always, for being as inspiring as you are!
All the best,
Andrea (12/4/18)
Hi Andrea! Of course, that’s fine. Love you liked this one. I appreciate the review!
This made for a lovely almost-spring dinner! I lightly oiled my pan and skipped the parchment paper – no issues getting it out. Also I had some plain yogurt I needed to use up, so I used that instead of milk. Loved it! I’m going to make another one but with roasted tomatoes instead of asparagus :)
Thanks for your review, HL!
So tasty! We didn’t have goat cheese so we used feta and also added spinach to the egg mixture. Delicious again, thanks Kate!
That works well, too! Thanks for sharing.
It looks great and I will definitely try it. One suggestion: alternate the direction of the asparagus. Although it looks nice and orderly this way, some diners will miss the tender spears.
Thanks for your comment, BW!
I made this for Easter brunch and it was delicious. The only thing disappointing was that I thought it served more like 4-5. Will have to double the recipe next time.
I’m sorry you were disappointed! It does matter how big you want your portions. Thanks for the review, Liz!
If you’re lactose intolerant like me, VioLife feta cheese is a good substitute, as is coconut milk in place of regular milk.
I made this is my cast iron pan because I didn’t have a 9×9 baking pan, but I will try it in my 8×8 next time as I think the frittata needed more depth (slices were too thin).
All in all, a fantastic recipe and one that I’ll make again when asparagus season is in full force. Thank you, Kate.
This was delicious! The goat cheese really kicked it up, as did the lemon on the asparagus. I didn’t use the parchment and just used cooking spray and it worked fine.
I made the baked asparagus frittata. My husband and I enjoyed it. Although I accidentally put in an extra 1/2 tsp of mustard in. I also used cheddar. I didn’t have the other cheese. It was nice and easy to make. I love your site. I am trying to eat more plant based. The nutritional information is very helpful.I recommend it to my friends.
Just made this with fresh eggs from our chickens. Delish. I did substitute garlic for shallots since I did not have any. Definitely will make this frittata again.
I’m happy you were able to enjoy it, Pat!
I bought my first bundle of spring asparagus at the farmer’s market and made this delicious recipe. I love it when you can use the natural beauty of asparagus in a dish! Thank you!
You’re welcome, Beth!
Made this dish tonight for dinner. The recipe turned out wonderfully, Following clear instructions produces predictable results!
I love the parchment paper trick… it elevated my typical cast iron frittata… the flavor was every bit as gorgeous as it looked. Thank you… I now have a new food art canvas.
You’re welcome! I’m happy you enjoyed it.
Kate – You are my go-to website when searching for new recipes. And not ONLY because your recipes are always tasty. I live alone, have Alzheimer’s Disease and I use your recipes to adhere to the MIND diet. –I usually just make simple tweaks to stick to the MIND diet. My base recipe (single serving) is based on the Cookie and Kate Frittata Guide. MY QUESTION is: Since I usually cook my frittata for 10-17 mins/350 degrees/internal temp 160+ degrees. Can I just put raw asparagus into the uncooked frittata along with tomatoes and feta cheese, etc. I realize you’d be guestimating, but I’d appreciate your opinion/thoughts.
Hi!
Can’t wait to make this frittata. Is the parchment paper necessary? Can I just grease a casserole dish and call it a day? Also, if my eggs are a tad puny, can I use 8 instead of 6?
Thanks much!
p.s. I LOVE KCMO
Sure, you could try both of those things. Let me know what you think, Jean!
I love my dog too. If I felt better I would cook more. I still love to view these healthy recipes for my
” good” days!
This was excellent. I used leftover asparagus from a dinner party and a caramelized onion cheese I had on hand. I blended everything in a magic bullet blender for easy clean up. This recipe will be going into regular rotation. So easy to change up with different veggies and cheeses that are lingering in the fridge!
Can this be frozen?
I haven’t tried it. I’m not sure how it will hold up.
I made this frittata one evening and stored it in the refrigerator overnight. The following morning I microwaved half of it and it was delicious. I froze the rest for a later day. This morning was that later day and although I had defrosted the frozen frittata overnight, it came out of the microwave very watery. We still ate it, but it was nowhere near as good as the unfrozen pieces where.
Thanks for the recipe. Now I know I should eat it two days in a row. No sacrifice there :-)
Thank you for coming back to share, Kevin!
This looks delicious. I am going to try adding some smoked salmon. Any thoughts on that?
I added some smoked salmon and it was delicious. Thank you for this recipe. I will be making this often.
Great to hear, Carol! I appreciate your comment.
Where are the notes on the parchment paper located in recipe..can’t find. Thank you..excited to try this recipe!
This was delicious. I’ve made it twice now. The first time I added a bit of smoked salmon. Last night I added roasted red pepper and a bit of red onion in place of the shallots. Loved it. Having leftovers for breakfast.
I’m an asparagus and frittata fan so I looked forward to making this. The taste was good and the texture was beautifully delicate :) but next time I’ll try a cast iron skillet. I made it twice and both times the parchment didn’t contain the egg mixture well, probably because you have to remove the pan from the oven to place the asparagus on top to continue cooking.
Great to hear, Dianna!
Step 1 states “Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above).” I see the Photo but there is no ‘Note’ or other directions. I even looked at your How to Bake Frittata’s Post (very informative) but nothing in that Post on how to use parchment paper. I think I can figure it out from the Photo – but thought you might want to clarify and update the Recipe. (It’s the “Cut to Size” that has me concerned.) Overall, I’ve learned a lot from both Posts. I’ve made a variety of Traditional Frittatas several times — but I’ve never seen this strictly Baked option before and am eager to try it. I’m thinking I can use these ideas to cook an entree for a post-wedding Breakfast this Spring. Thanks so much !
Which cheeses are a good substitute for goat cheese? I’m not a fan.
Thank you
Hi Peg, you might try shredded part-skim mozzarella, shredded cheddar, parmesan, or crumbled feta instead of goat cheese. Enjoy!
Thanks, Kate!
I will probably make this for my “birthday babes” luncheon next month. I’m thinking it might be nice to alternate the asparagus tips and ends. Then when you serve it, everyone would get an equal number of tips and ends. Otherwise, some people would get only the ends and others would get only the tips.
I love this recipe. It’s versatile too. I sometimes add smoked salmon or smoked red peppers.
What cheese can be substituted for the goat
Hi Jean, if you are not a fan of goat cheese, you could try cheddar, mozzarella, or feta.
Hi Kate…..love the sounds of this baked frittata. I’m just wondering if the goat cheese could be substituted with cream cheese, Boursin, or any other type of cheese.
Hi Ella, cream cheese wouldn’t add much flavor, so I would skip that. But Boursin would work.
Hello Kate, I’ve been enjoying many of your recipes so thank you very much! I plan to make this asparagus frittata when our garden asparagus arrives. I have one suggestion for a slight change – I think it will be nice to alternate the tips and stems, rather than have them all face the same direction. By alternating them each person will have some tips!
Oh wow. We just had this for dinner. The email with this recipe popped up the day after I found some super-tiny asparagus at Aldi. It’s so good! Honestly, your recipes have never failed me. Every one that I have made has been so good! Thank you!
Kate, I made this frittata for Easter brunch and it was wonderful. I didn’t have fetta cheese, so used Parmesan instead, but it seemed to work really well. I love the pop of the asparagus (I’d given a liberal squeeze of lemon juice along with the olive oil). Thanks so much for your wonderful recipes. I live in Australia and have been following you for years.
Some of your salads have become family favourites.
Hi Barbara, I’m so glad you enjoyed this recipe. Parmesan is a lovely substitute for feta.
Made this for Mother’s Day brunch and doubled the recipe. It was fantastic and there were absolutely ZERO leftovers! My asparagus was a little thicker than I would have liked, so I par-boiled it for five minutes and added it as directed – it had just enough bite without feeling raw. Thanks Kate!