This asparagus frittata recipe is packed with savory bacon and nutty gruyere cheese to start your day on a high note. Make it on Sunday and reheat throughout the week for a satisfying breakfast that will keep you fueled all morning long.
- Make-ahead convenience: You can prepare this frittata in advance and reheat it in the morning for a stress-free breakfast.
- Seasonal ingredients: This frittata takes advantage of the fresh produce available in the springtime, making it a great way to celebrate the season.
- Versatile: This is delicious as a simple weekday breakfast, but it’s also right at home on your Mother’s Day or Easter brunch table. It’s also great for dinner!
Put a Spring in Your Step with This Asparagus Frittata
If you’re looking for a make-ahead breakfast that captures the fresh and vibrant flavors of spring, this asparagus frittata is a must!
As a food writer and passionate home cook, I’m always on the hunt for recipes that celebrate the best ingredients of the season. And let me tell you, this frittata is the perfect way to welcome in the springtime.
Packed with fresh asparagus, savory bacon, and nutty gruyere cheese, this dish is light, airy, and bursting with flavor.
It also reheats well – and can even be frozen – making it perfect for busy foodies who are looking for a nutritious breakfast that doesn’t take a lot of time in the morning.
Ingredients and Substitutions
- Eggs. The star of the show! Eggs provide the base for this dish.
- Cream. Adding a splash of cream to the eggs makes the frittata extra fluffy. You can use heavy cream, whipping cream, or half and half.
- Bacon: Crispy bacon adds a delicious crunch and extra flavor to this recipe. You could also use prosciutto or ham.
- Shallot. Shallots have a mild onion flavor that adds a subtle sweetness to the frittata. They’re so good when you sauté them in the bacon grease! If you don’t have shallots, you can use 2 tablespoons of minced red onion or yellow onion.
- Asparagus. Fresh asparagus is the perfect ingredient for celebrating springtime. It gives this frittata a bright, fresh flavor and adds a pop of green.
- Gruyere Cheese. Gruyere cheese has a nutty, sharp flavor that goes great with eggs. You could also use your favorite Swiss cheese, dollops of soft goat cheese, or top the finished frittata with burrata.
How to Make a Frittata
Step 1: Prep your ingredients. Dice the bacon, chop the asparagus, mince the shallot, and shred the cheese.
Step 2: Prepare the eggs. In a medium bowl, whisk together the eggs and cream until they’re light and fluffy. Stir in the cheese and season generously with black pepper.
Step 3: Cook the bacon and vegetables. Add the bacon to a skillet and cook until it’s nice and crisp. Add the shallots and cook another minute or two until they’re soft. Stir in the chopped asparagus.
Step 4: Add the eggs. Gently pour in the egg mixture. If you want, top the frittata with a few asparagus tops — it looks so pretty this way!
Step 5: Cover and cook over low heat until the top of the frittata is set and the edges begin to pull away from the side of the pan.
Step 6: Flip and serve! Flip your frittata onto a cutting board and slice it into 6 portions.
Busy Foodie Tips
- To keep your breakfast frittata from sticking, use a cast iron skillet or a nonstick pan. You can also use a stainless skillet like I did, but be sure the bacon grease is evenly coating the bottom of the pan before you add the eggs.
- To prevent burning, cook your asparagus frittata over medium heat (I used level 5 of 10 on an electric stove top).
- How do you flip a frittata? If you follow the tops above to prevent sticking, it’s easy! Simple place a cutting board directly on top the your pan, count to three, and flip it over! The frittata will plop down onto the cutting board – if it doesn’t, give the pan a gently shake or tap lightly on the bottom with a wooden spoon. You can now repeat this process with a second cutting board, or flip the frittata back into the pan and slide it out to get it right side up on your cutting board.
Frequently asked questions
Yes! This is the ultimate meal prep breakfast. Store your cooked frittata in an airtight container in the fridge for up to 3 days. Reheat it in the oven or microwave, or enjoy it at room temperature.
Yes! Wrap tightly and freeze for up to 6 months. Let the frittata defrost overnight in the refrigerator before serving.
Try serving this asparagus breakfast frittata recipe with a green salad, breakfast potatoes, fruit salad, or your favorite toast and jam.
Absolutely! Frittatas are incredibly versatile, so feel free to experiment with different vegetables like spinach, mushrooms, or bell peppers.
No, you can use milk or half-and-half instead of heavy cream if you prefer
Your frittata is done when the top is golden brown and the eggs are cooked through. The sides will also start to pull away from the edge of your pan. You can also test the doneness by inserting a toothpick into the center of the frittata. If it comes out clean, the frittata is ready!
Of course! Gruyere is a delicious cheese for this frittata, but you can use any cheese you like. Cheddar, goat cheese, or feta cheese are all be delicious options.
A frittata and a quiche are both egg dishes, but they are prepared differently and have distinct characteristics. The main difference is that quiche has a crust and frittata doesn’t. Quiche also has a higher proportion of egg to dairy than a frittata does, and is cooked in the oven instead of on the stovetop.
More easy breakfast recipes:
- Chorizo breakfast burritos
- Cranberry Baked Oats
- Fruit and Yogurt Parfaits
- Chocolate Zucchini Muffins
- Applesauce Bread
Cheesy Bacon and Asparagus Frittata
- 1 9.5 inch skillet with cover preferably well seasoned cast iron or nonstick
- 6 large eggs
- 2 Tablespoons heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 ounces gruyere cheese shredded
- 3 slices thick-cut bacon diced
- 1 small shallot minced
- 6 ounces asparagus cut into 1-inch pieces
- In a medium bowl, whisk together the eggs and cream until light and fluffy. Stir in the salt, pepper, and cheese.
- Heat your skillet over medium-high heat. Add the bacon and cook, stirring occasionally, for about 5 minutes, or until it's crisp.
- Reduce the heat to medium. Stir in the minced shallot and cook 1-2 minutes, until softened. Add the asparagus.
- Gently pour in the egg mixture, tilt the pan to help it spread evenly throughout.
- Cover and cook for 8-10 minutes, or until the eggs are set.
- Flip onto a cutting board (see helpful tips in the blog post above) and cut into 6 wedges.