Asparagus Frittata

This homemade Asparagus Frittata is just the thing to brighten up your spring brunch table! It’s packed with tender sautéed asparagus and sweet peas, all baked with fluffy eggs and creamy feta cheese. This dish beautifully celebrates all the fresh flavors of the season and comes together in about 30 minutes using just one hot skillet. Whether you’re planning Easter breakfast, Mother’s Day brunch, or a special weekend meal, this frittata is a winner!

Frittatas are one of my go-to breakfast options, no matter the time of year. They’re so versatile and perfect not just for breakfast but also for lunch or dinner! This asparagus feta frittata is a special way to enjoy spring’s bounty. The asparagus cooks until tender but still has a nice bite, and the feta adds that lovely tangy punch that lifts the whole dish. It’s a simple, classic way to shine a spotlight on fresh veggies, and trust me, you’ll want to make it over and over!

Spring means asparagus season, and this Asparagus Frittata is a fast, fresh way to celebrate it. Tender asparagus and sweet peas get sautéed and then folded into whisked eggs with salty, creamy feta. Everything bakes together in a hot oven-safe skillet for a beautifully golden frittata that slices easily. It’s fresh, flavorful, and ready in about 30 minutes — ideal for Easter brunch, Mother’s Day, or any relaxed weekend morning.

Below, I walk you through everything you need: a short ingredient list, a straightforward one-pan process, step-by-step photos, plus tips for swaps, storage, and reheating. Whether you want to feed a crowd or prep a few breakfasts ahead, this low-carb, flavorful frittata has got you covered with minimal fuss.

What Makes It So Good

This asparagus and feta frittata packs big flavor with very little fuss: tender asparagus, sweet peas, tangy feta, and light, fluffy baked eggs — all made in a single skillet in around 30 minutes. It looks fancy but is so easy to pull off.

• One skillet, easy cleanup. You sauté the veggies, pour in the eggs and feta, then slide it all into the oven — no crust, no extra dishes. For an easy one-pan option that feeds a crowd, try a sheet pan omelet.
• Bright, seasonal flavors. Fresh asparagus and peas star here, paired with feta’s salty tang that brightens every bite.
• Low-carb and filling. Like a crustless quiche, it’s packed with protein and light on carbs — a nourishing, satisfying meal.
• Fully customizable. Swap in ham, bacon, other cheeses, or extra spring veggies to make it your own (see recipe variations below).
• Perfect for entertaining or meal prep. It’s elegant enough for holiday brunches but simple enough to make ahead, refrigerate, reheat, or freeze for quick meals all week.

If you want a delicious, dependable spring brunch that’s easy to make and tastes like a fresh celebration of the season, this frittata will quickly become a favorite.

• So easy to make. After sautéing the veggies right in your cast-iron or oven-proof skillet, pour over the beaten eggs and cheese, then pop the whole pan in the oven to bake. It’s a total one-pot wonder for breakfast!
• Naturally low-carb. Since this frittata is crustless, it’s a lighter-than-usual egg dish that shines for anyone cutting back on carbs while still packing protein from all those eggs. For another low-carb, high-protein bake, try this high-protein cottage cheese egg bake.
• Great for meal prep. This asparagus frittata looks stunning on the table but is also simple and healthy enough to prep ahead for easy breakfasts or lunches. The leftovers reheat beautifully, too!

Ingredients and Smart Swaps

• 2 tablespoons butter
• 1 small onion, diced
• 1 pound asparagus, ends trimmed and cut into 1-inch pieces
• ½ cup peas, fresh or frozen
• 6 large eggs
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup feta cheese, divided

How to Make It

1. Preheat oven to 400°F (200°C).
2. Trim asparagus woody ends (snap or cut) and cut stalks into 1-inch pieces.
3. Melt butter in a large oven-proof or cast-iron skillet over medium-high heat until bubbling.

4. Add diced onion and sauté until fragrant and soft, about 1 minute.

   
5. Add asparagus and cook 2–3 minutes until just tender.
6. Add peas and cook about 1 minute until softened.
7. Whisk eggs with paprika, salt, and black pepper until smooth.

8. Pour the egg mixture over the veggies in the skillet, gently tilting or shaking to spread evenly.

   

9. Sprinkle 2/3 cup feta cheese over the top.
10. Transfer the skillet to the oven and bake about 20 minutes, until the eggs are set.
11. Optional: broil on High 6–8 minutes, watching closely, for a golden brown top.

12. Remove from oven and let the frittata rest 5–10 minutes to firm up.

    

13. Sprinkle the remaining feta on top.

    

Serving Ideas and Pro Tips

This Asparagus Frittata stands on its own beautifully for breakfast but also plays well on a brunch table with other favorites. Here are some of my go-to sides for a spring brunch spread:

• Old Fashioned Pancakes — soft, fluffy, and perfect for syrup loving!
• Carrot Cake Baked Oatmeal — warm and cozy with just the right spice.
• Deviled Eggs — classic and creamy bites for a crowd.
• Hash Browns — crispy potato goodness to round out the meal.
• Blueberry Cinnamon Rolls — sweet and soft with a cinnamony hug.
• Avocado Toast with Poached Egg — simple, fresh, and oh so satisfying.

Recipe Tips and Tricks

• Snap the asparagus ends. Instead of chopping off the woody ends with a knife, just bend the stalks until they naturally snap at the right spot. So quick and it means you only throw away what’s truly tough.
• Keep an eye on your heat. Butter can burn easily if the pan gets too hot. If the butter sizzles or pops rapidly, lower your heat a bit to keep it safe.
• Use leftover roasted asparagus. If you have asparagus cooked from the night before, fold it into the eggs to speed up dinner-to-breakfast prep.

• Snap the ends. Instead of cutting off the tough ends of the asparagus spears with a knife, use your fingers! The asparagus will naturally break where it begins to turn woody, so you’ll only ever remove exactly what needs to go. Very quick and easy!
• Watch the heat. If heated too high, butter will easily brown or burn. If it starts to pop or bubble quickly, you may need to drop the temperature. 
• Use leftover roasted asparagus. If you prepare asparagus for dinner the night before (like in this Spring Pasta Primavera), you can use the leftovers the next day to get this easy recipe in the oven even faster.

• Snap the asparagus ends. Instead of chopping off the woody ends with a knife, just bend the stalks until they naturally snap at the right spot. So quick and it means you only throw away what’s truly tough.
• Keep an eye on your heat. Butter can burn easily if the pan gets too hot. If the butter sizzles or pops rapidly, lower your heat a bit to keep it safe.
• Use leftover roasted asparagus. If you have asparagus cooked from the night before, fold it into the eggs to speed up dinner-to-breakfast prep.

Mix-Ins, Swaps, and Upgrades

• Add extra protein. Got leftover ham? Scatter some over the eggs for a tasty asparagus and ham frittata. Breakfast sausage or crispy bacon work well too. You can also swap some of the whole eggs for egg whites to lighten things up.
• Load up on spring veggies. Make it your own by adding cherry tomatoes, green onion, diced bell peppers, fresh garlic, sautéed spinach or kale, or buttered sautéed leeks. Fresh herbs sprinkled on top add a bright fresh note, perfect for company.
• Try different cheeses. For a richer kick, swap the feta for shredded gruyere or sharp cheddar. It’s also yummy with Parmesan or tangy goat cheese.

• Boost the protein. Leftover ham is a fantastic add-in for a heartier frittata. Cooked sausage or bacon can also make it extra flavorful. You might consider using some egg whites to lighten it up.
• More veggies, more fun. Feel free to bulk up your frittata with extra spring veggies like cherry tomatoes, green onions, diced peppers, fresh garlic, or sautéed greens like spinach or kale. Fresh herbs are a lovely finishing touch, especially for guests.
• Swap the cheese. If you want a fuller flavor, try gruyere, sharp cheddar, Parmesan, or even tangy goat cheese instead of feta. Each brings its own twist.

How to Store and Reheat

How to Store

After the frittata cools to room temperature, pop leftovers into an airtight container and keep them in the fridge for 3 to 4 days.

How to Reheat

Warm slices in the microwave for 1 to 2 minutes, or heat the whole skillet in the oven at 350°F until warmed through for a nicer texture.

How to Freeze

This frittata freezes well. After refrigerating, store leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. If you’re stocking the freezer with more grab-and-go breakfasts, try Sourdough Discard Breakfast Pockets: Easy & Savory, which also freeze and reheat beautifully.

Answers to Common Questions

Should you soak asparagus before cooking?

Because asparagus has tiny leaves that can trap dirt and grit, soaking it first helps get rid of any unwanted bits. Trust me, no one wants a crunchy surprise in their brunch!

What’s the difference between asparagus frittata and quiche?

Great question! A frittata is basically a large baked omelet, often started on the stove and finished in the oven in the same pan, with less dairy and no crust. Quiches usually have a pastry base and a custard filling that contains cream or milk, making them richer and taller. If you want a crusted, brunch-friendly alternative, try a Puff Pastry Breakfast Tart. Both are delicious, but frittatas are quicker and lighter.

Can you serve asparagus frittata with a sauce?

Absolutely! While I love this frittata just as it is, adding a sauce can be a fun upgrade. Hollandaise sauce pairs wonderfully for a creamy, tangy touch that makes brunch feel extra special.