Photo of asparagus and spinach frittata and bread

Asparagus and Spinach Frittata Recipe

This was a perfect spring day!

  1. I took a vacation day from work.
  2. A friend from out-of-town came over for lunch and a visit.
  3. The weather was glorious…75 degrees and sunny.
  4. I picked flowers, played with goats, and gardened.
  5. There was asparagus frittata.

I make this frittata once each year during asparagus season.  Frittatas are so versatile and simple, as well as delicious and healthy.  They can be served for breakfast, lunch or dinner; may be eaten hot, cold or room temperature; and can be modified for almost any fresh vegetables and cheese that you have available.

This recipe is modified from Giada’s Frittata with Asparagus, Tomato, and Fontina using ingredients available on the homestead.

First, chop up some asparagus:

Photo of chopped asparagus

Place 9 eggs into a bowl, add milk, salt and pepper, and whisk to combine.

Picture of cracked eggs in mixing bowl

Saute the asparagus in olive oil and butter until just tender.

Photo of asparagus cooking in pan

Add diced tomato and spinach.  Pour egg mixture into pan and add some cheese.

Photo of frittata with vegetables cooking in pan

Cover and cook gently on medium low heat until eggs are nearly set.  Add more cheese on top.

Photo of frittata with cheese in pan

Place under broiler for a few minutes until eggs are cooked and cheese is melted and lightly browned.

This frittata was served at room temperature for lunch, with freshly made bread and a glass of peach iced tea.  With just two of us enjoying this meal, the frittata leftovers are refrigerated for a light snack or maybe tomorrow’s breakfast.

Asparagus and Spinach Frittata

This is delicious with fresh asparagus and spinach from the spring garden.  Adapted from this recipe.

Servings 8


  • 9 eggs
  • 3 tbsp milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp butter
  • 12 oz asparagus, cut into 1/2" pieces
  • 1 tomato, diced
  • 1/2 cup spinach, chopped
  • 1 cup shredded Italian blend cheese


  1. Preheat broiler.

  2. Whisk eggs, milk, salt and pepper in a medium bowl.

  3. Heat oil and butter in a 12" ovenproof skillet over medium heat.

  4. Add asparagus and saute for about 3 minutes, until crisp-tender.

  5. Add tomato and saute for another 1-2 minutes.

  6. Pour egg mixture over the asparagus.  Add spinach and 1/2 cup of cheese.  

  7. Cook until the frittata is almost set, but the top is still runny--about 5 minutes. 

  8. Sprinkle top of the frittata with the remaining 1/2 cup of cheese and place under the broiler for about 3-5 minutes, until the eggs are set and the cheese is melted and golden brown.

  9. Remove from broiler and allow frittata to rest for several minutes before cutting into wedges to serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: