Author: Simple Foodie

Asparagus Frittata

Asparagus Frittata

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Cooking Time:
Servings: 6

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A classic Italian breakfast dish that is so simple, light, and beautiful that it just might take the spot of your favorite omelet.


asparagus 1 lb ends cut off and sliced into 1/4 inch pieces
onion 1/2 sliced
egg 6 beaten
salt 1/2 tsp
black pepper 1/4 tsp
Parmigiano-Reggiano 1/2 cup
olive oil 1/4 cup


  1. Heat enough water in a saucepan to accommodate the sliced asparagus. Add half the olive oil to the water.
  2. In a bowl large enough to hold the sliced asparagus fill with water and ice. Once the water is ice cold remove the ice.
  3. Boil the asparagus for 2 minutes and then place in the ice water to stop the cooking process.
  4. Turn on your broiler.
  5. Heat the remaining olive oil in a non-stick 12 inch skillet over medium heat.
  6. Sauté the onion slices until they are translucent and add the eggs, salt, and pepper.
  7. Add 1/2 the Parmigiano-Reggiano. Add the asparagus and top with the remaining cheese.
  8. Place in the broiler and cook for 5 to 10 minutes until the eggs become fluffy and the top becomes slightly browned. Remove and allow it to sit for at least 5 minutes. Place a plate over the skillet and flip it over to remove the frittata. Slice and serve.