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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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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.

I added some chopped Vidalia onion. Instead of parsley. We loved it!

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...

we really liked this frittata. Will surely make again