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Asparagus Frittata

This easy asparagus frittata combines fresh veggies with fluffy eggs and melted parmesan for a restaurant-quality breakfast dish. Use your cast iron skillet to finish it in the oven.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dinner, Side Dish
Cuisine: American, Italian
Keyword: asparagus frittata, cast iron skillet, Cheese, eggs, garlic, leftover vegetables, one-pan meal, onion, parmesan, quick breakfast, tomato, vegetarian
Servings: 2

Equipment

  • Oven-safe cast iron skillet

Ingredients

  • 4 eggs
  • Handful of asparagus
  • 1/2 medium onion
  • 2 cloves garlic
  • 1 tomato seeded
  • 1/2 cup parmesan cheese
  • 2 tbsp water
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350°. Place oven-safe non-stick frying pan over medium heat.
  • Dice garlic, onion, and asparagus. Slice tomato into 1/8" slices.
  • Add asparagus to heated pan; cook 2 minutes.
  • Add onion and garlic; cook 3-4 minutes until onions turn opaque.
  • Whisk 4 eggs with salt, pepper, and 2 tbsp water in a bowl (water creates steam for fluffier eggs).
  • Whip eggs with chopsticks to fold in more air for lighter texture.
  • Pour egg mixture over veggies; cook 2 minutes until bottom sets. Don't scramble.
  • Place tomato slices evenly over eggs.
  • Cover with parmesan cheese.
  • Bake 10-15 minutes until top is solid and cheese is melted.
  • Flip onto plate. Flip again if desired to show tomatoes.
  • Cut into wedges; top with fresh grated parmesan.