This Asparagus and Cheese Frittata is a healthy dinner gem! Tender asparagus nests in a fluffy egg base with melted cheese. Quick, protein-packed, and veggie-rich, it’s perfect for busy nights—serve with a salad or crusty bread for a light, satisfying meal that’s bursting with flavor!
Recipe Tips and Tricks
- Asparagus Cut: Slice into bite-sized pieces—cooks evenly and blends well.
- Egg Whisk: Beat eggs thoroughly with a splash of milk—makes it fluffy.
- Low Heat: Cook slowly on the stovetop—prevents burning the bottom.
- Oven Finish: Broil for a golden top—watch closely to avoid overcooking.
- Cheese Melt: Add half in the mix, half on top—gooey inside and out.
Why You’ll Love This Recipe
You’re going to absolutely adore this Asparagus and Cheese Frittata—it’s a healthy dinner hero that’ll make your evenings feel both cozy and nourishing! You’ll love how quickly it comes together, turning simple eggs, tender asparagus, and melty cheese into a fluffy, flavorful masterpiece that’s as satisfying as it is good for you. The frittata’s light yet hearty texture, packed with protein and veggies, makes it perfect for those busy nights when you want a wholesome meal without the fuss, or those relaxed dinners when you crave something comforting yet fresh.
It’s so easy—sauté, pour, bake—and in no time, you’ve got a golden, cheesy dish that’s versatile enough to pair with a crisp salad, crusty bread, or just enjoy solo. Sprinkle it with herbs or a dash of pepper, and you’ve got a crowd-pleasing winner that’s loaded with nutrients and pure joy—ideal for feeding the family or savoring a quiet night in. This recipe’s simplicity and deliciousness will make it a go-to—pure, eggy bliss in every bite!
Asparagus and Cheese Frittata
Fluffy eggs with asparagus and cheese, baked—healthy dinner comfort!
Ingredients
- 8 large eggs
- ¼ cup whole milk (or 2%)
- 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- ¾ cup shredded cheddar cheese (or preferred cheese)
- Salt and pepper to taste (about ¼ teaspoon each)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- Optional: red pepper flakes or a side salad for serving
Instructions
- Hey there, let’s whip up an Asparagus and Cheese Frittata that’ll make your dinner healthy and oh-so-happy! Grab a 10-inch oven-safe skillet—cast iron’s perfect if you’ve got it—and heat that olive oil over medium on the stovetop.
- Toss in the chopped onion and sauté for 3-4 minutes until it’s soft and golden—smells amazing already! Add the asparagus pieces—trimmed and cut into bite-sized bits—and cook for another 4-5 minutes until they’re tender but still bright green. Give ‘em a little sprinkle of salt and pepper—set the stage for flavor!
- While that’s cooking, crack those eggs into a big bowl, pour in the milk, and whisk ‘em up good—get it nice and frothy for that fluffy magic. Stir in half the shredded cheddar (about ⅓ cup), plus a pinch more salt and pepper—mix it all together until it’s a cheesy, golden promise.
- Pour this eggy goodness right over the asparagus and onions in the skillet—give it a gentle swirl so everything’s cozy and even. Let it cook on the stove over medium-low heat for 4-5 minutes—watch the edges start to set like a little hug around the pan.
- Preheat your broiler while it’s setting—high heat’s the ticket! Sprinkle the rest of that cheddar over the top—let it get ready to melt into gooey perfection. Pop the skillet under the broiler—keep it 4-6 inches from the heat—and let it go for 2-3 minutes until the top’s golden and puffed up—keep an eye on it, it’s fast!
- Pull it out—oh, that cheesy glow!—and let it rest for 5 minutes to firm up. Sprinkle with fresh parsley for that green pop, slice it into wedges, and serve it up—maybe with a salad or some crusty bread on the side. Grab a fork and dive into this healthy dinner delight—it’s fluffy, cheesy, and veggie-packed!
Notes
- Cook low and slow on the stove—keeps the bottom golden, not burnt!
- Broil quick—don’t walk away, it browns fast!
- Perfect for leftovers—tastes great cold or reheated for breakfast!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 205Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 264mgSodium 262mgCarbohydrates 5gFiber 1gSugar 2gProtein 13g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Asparagus: Fresh, medium stalks cook fast—trim woody ends for tenderness.
- Eggs: Large, free-range if possible—yolks add richness and color.
- Cheese: Cheddar melts well—gruyere or feta swaps for variety.
- Milk: Whole or 2% fluffs the eggs—half-and-half adds creaminess.
- Onion: Yellow onion for subtle sweetness—shallots or green onions work too.
- Olive Oil: For sautéing—light flavor keeps it healthy.
- Salt and Pepper: Just enough to enhance—cheese adds saltiness too.
- Herbs: Fresh parsley or dill for brightness—dried works in a pinch.
Variations and Substitutions
This frittata loves a remix! Swap asparagus for spinach, mushrooms, or zucchini—sautéed veggies keep it light. No cheddar? Use mozzarella, goat cheese, or a dairy-free alternative—still delicious! Trade milk for almond milk or cream for a richer texture. Add protein with diced ham, turkey, or crumbled bacon—boosts heartiness. Want heat? Toss in red pepper flakes or diced jalapeños. Gluten-free? It’s naturally there—just pair with GF bread. Mix in cherry tomatoes, bell peppers, or herbs like basil for extra flavor—serve with salsa or hot sauce for a kick. This recipe bends to your pantry and taste buds—make it your own!
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days—reheats well.
- Freezer: Freeze slices for up to 2 months; thaw in the fridge overnight.
- Reheating: Warm in the oven at 350°F for 10 minutes, or microwave in bursts.
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