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Easy Asparagus Frittata

Rated as 4 out of 5 Stars

"I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe."
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30 m servings 242
Original recipe yields 4 servings


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  1. Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
  2. Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
  3. Invert frittata onto a plate and garnish with parsley.


  • Cook's Notes:
  • You can use any fresh herb you like instead of parsley and dill. Cilantro and dill work well, too.
  • If frittata only sets on the edges and stays liquid on top, reduce heat and cover with a lid to help the center set.

Nutrition Facts

Per Serving: 242 calories; 17.6 4.6 17.1 344 342 Full nutrition

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Read all reviews 3
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followed the recipe as written and it was a hit. I will make this again and the next time will use less salt for our taste and also cut the recipe in half or use two frying pans, as the one I ...

No changes. Yes I will make it again. It was excellent.

The recipe as written needs some changes with regards to cooking times/temperature. Mine came out over cooked on the bottom but the eggs were not cooked in the middle. The taste was good however...