Take advantage of Michigan’s asparagus season with this frittata recipe

Share this:

Now that it’s asparagus season, it’s time to break out every great asparagus recipe and enjoy the freshest asparagus you can get. For me, there is a farm right across the street from our subdivision that grows and sells asparagus, freshly picked. On Saturdays here, the farmer’s market has loads of fresh asparagus. This frittata is one of the easiest things you can make and it not only makes a nice breakfast, but a great light lunch, too. I use fresh eggs from a local farm that come in a range of beautiful colors.

You can use whole stalks of asparagus or slice it into 1 inch pieces. When you make this frittata, make sure your broiler is ready to go. Once you steam the asparagus, the frittata takes only a minute to make.  You don’t even have to have a skillet with an oven proof handle – it will barely be under the broiler for 20 or 30 seconds.

Asparagus Frittata

for a printer friendly recipe, click here

Serves 2


  • several stalks of fresh asparagus
  • 4 fresh eggs
  • 1/4 cup grated Parmigiano Reggiano cheese


Preheat your broiler. Break eggs into a bowl and beat with a fork. Add the cheese to the eggs.

Steam the asparagus until tender.

Heat a 10″ nonstick skillet. Spray with cooking spray or add a little olive oil or butter. Add egg mixture and place asparagus into the eggs. Cook over medium heat for about 30 seconds. Place under broiler until top is barely set, but not overdone. Do not overcook the eggs. They should still be just a little soft. Slip frittata out onto a serving plate. Cut into 4 wedges.

Need another recipe for asparagus season?  How about Asparagus Risotto:
All photos by The Italian Dish

About The Italian Dish 29 Articles
My name is Elaine and I live in neighboring Okemos. My mother, Angela, was from Italy and I guess I just have that Italian gene in me — I love to feed people. I began this blog to teach people how to cook. It pains me that so many people do not cook for themselves and instead order carryout five nights a week. Cooking from scratch is much easier than most people think. It's healthier and cheaper. Cook along with me — I'll show you how. I love photography and, in a previous life, was a painter. My food photography enables me to really show you how to create things, step by step. I love the beauty of food and the creativity of the kitchen. Developing my own recipes is just another way to fill a canvas. I hope you enjoy what I love so much — cooking for people and the joy of the table.