Asparagus and Swiss Cheese Frittata

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Asparagus and Swiss Cheese Frittata made with Spring asparagus, shallots and Swiss cheese – a delicious combination perfect for breakfast, lunch or dinner!

Asparagus and Swiss Cheese Frittata
Asparagus and Swiss Cheese Frittata

Frittatas are the perfect breakfast or brunch necessity. Also great to make ahead for meal prep. I usually make them with whatever I have on hand. In the spring, asparagus is wonderful with Swiss cheese, but you can also use mozzarella or Havarti. Some other egg dishes you may love Tomato and Zucchini Frittata, Spinach and Feta Frittata or Broccoli and Cheese Quiche.

asparagus and eggs in a pan

This is really filling, and the leftovers for perfect for lunch or breakfast the next day. They are inexpensive and a great way to clean out the fridge. A great option for Meatless Monday dinner also, with salad on the side.

Whenever asparagus is in season, I buy it and steam it right away to use for quick recipes throughout the week. It’s great to add to eggs, salads, served chilled with a simple Dijon Vinaigrette or even to add to paninis (LOVE this asparagus prosciutto panini)!

Asparagus is loaded with nutrients, it’s a great source of fiber, vitamin A and C, and it’s packed with antioxidants, which makes it a super star in my book!

Asparagus and Swiss Cheese Frittata Variations

  • Make it dairy-free! Violife makes some wonderful dairy-free cheese options!
  • Egg Whites: I like to lighten up frittatas by using part egg whites, but you can also use all whole eggs.
  • Switch it up! Onions or scallions can be used in place of shallots. Swap the Swiss cheese for whatever you like or have on hand. Mozzarella cheese, Gouda or Havarti are all great options.

Asparagus and Swiss Cheese FrittataAsparagus and Swiss Cheese Frittata

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Asparagus and Swiss Cheese Frittata
Print WW Personal Points
5 from 13 votes
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Asparagus and Swiss Cheese Frittata

243 Cals 19 Protein 9 Carbs 15 Fats
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 4 servings
COURSE: Breakfast, Brunch, Lunch
CUISINE: American
Asparagus and Swiss Cheese Frittata made with Spring asparagus, shallots and Swiss cheese – a delicious combination perfect for breakfast, lunch or dinner!


  • 1/2 lb asparagus, tough ends trimmed off
  • 1/2 cup shallots, chopped
  • 2 teaspoons salted butter
  • 5 large eggs
  • 4 large egg whites*, (1/2 cup)
  • 2 tbsp fresh grated Pecorino Romano
  • 3 oz part-skim Swiss cheese
  • 1/2 tsp kosher salt and fresh pepper to taste


  • Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.
    steam asparagus in always pan
  • Preheat oven to 350°F.
  • Heat butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.
    steam asparagus in pan
  • In a medium bowl whisk eggs, egg whites, grated cheese, salt, and pepper. Add the Swiss cheese and mix well.
  • Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set.
  • Move the skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.
  • Serve hot, cut into 4 equal wedges.



*if you prefer you can use whole eggs in place of egg whites
Make it dairy-free! Violife makes some wonderful dairy-free cheese options!
Egg Whites: I like to lighten up frittatas by using part egg whites, but you can also use all whole eggs.
Switch it up! Onions or scallions can be used in place of shallots. Swap the Swiss cheese for whatever you like or have on hand. Mozzarella cheese, Gouda or Havarti are all great options.


Serving: 1/4 of fritatta, Calories: 243kcal, Carbohydrates: 9g, Protein: 19g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 259mg, Sodium: 386mg, Fiber: 1g, Sugar: 3g
WW Points Plus: 4
Keywords: Asparagus and Swiss Cheese Frittata, asparagus frittata, egg and cheese frittata, frittata recipe, how to make a frittata


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  1. Wondering how to prepare a couple of these ahead of time for Easter??

  2. This dish was fantastic! I made one addition of mushrooms as well and wow! The flavor was fantastic! I decided to put this in a tart pan (big mistake!) and it took almost twice as long to be done. Next time I will use a cast iron skillet as shown. Since I was the only one to eat it in my house, I took the 3/4 of it and froze it. I plan to take slices out as I’m hungry for them. Figured it might be a quick easy breakfast one morning!  I also added hot sauce to it right before eating it, because it’s hot sauce. 🔥🔥🔥 it was a wow dish though! Thank you!

  3. Delicious and very flexible recipe. To increase the protein, swap out 1 or 2 eggs for more egg whites. Tastes pretty much the same. I also cooked in a muffin pan rather than a skillet for easy serving. Going in the rotation! 

  4. Just made this recipe for 2, for lunch. Halved it. Wow! We loved it. I followed the recipe, the asparagus didn’t turn to mush, added some mushrooms, used mozarella and parmesan. Yum. Generous servings too! Took 15 min at 350.

  5. I loved this recipe! Very flavorful and simple and quick to prepare. I used only whole eggs instead of egg whites and I did not blanch the asparagus. The fritatta turned out perfectly and even my picky toddler liked it. Great for a weekend brunch or as a light dinner with a veggie on the side!

  6. I’d love to know where you got the steamer basket for the frying pan. Looks so useful for many veggies! This recipe is a 10! We make ahead and enjoy for breakfast and lunch along with your other frittata recipes!! Thank you!!!

  7. I didn’t have Swiss, so used a combo of low fat cheddar and part skim mozzarella instead and I used six whole eggs. It was a lovely light meal with a spinach and strawberry salad, and my husband was pleasantly full after. Since I feel like we’ve been in a food rut lately, I’ve been trying out different ST recipes the past few weeks and have really enjoyed the changeup. Husband is liking it too, so there’s a win-win if ever there was one!!! Thanks Gina!

  8. This was delicious! My dad, who doesn’t like asparagus, raved about it and came back for seconds. Definitely a keeper. We had it for lunch but would be great for any meal, and will save this recipe for a future brunch.

  9. How many whole eggs if I’m not using egg whites? 

  10. Has anyone tried this with frozen asparagus stalks? That’s the way I buy mine. Assuming it would work.

  11. I adore frittatas to use up leftovers! I’ve always used your technique for making them and it never fails! Thank you!

  12. When is the Parmesan Cheese added? I don’t see where in the recipe it is used.

  13. Has anyone made this as a crustless quiche instead of frittata? I don’t have any oven safe skillets (I know, I know – I need to invest in one, lol) so I’m curious if I just baked it for 40-50 minutes if that would work out. That seems to be the cooking time on other crustless quiche recipes on this site.

    Thanks Gina for another great recipe, I’m hoping to try it soon!

  14. Made this Saturday for brunch with friends. I’m the only one doing WW so I needed something that would still seem like a decadent treat but that would be point friendly for me. This was perfect! The only changes I made was to not steam the asparagus first. I had the skinny asparagus stalks so it was perfect with just the little saute time after the shallots and the cooking time in the egg mixture on the stove and in the oven. This was a huge hit and another flawless and delicious Skinny Taste recipe. Thank you, Gina!

  15. I also came up with 6 points not 2. What am I doing wrong?

  16. Great recipe and instructions. I was looking to switch up a weeknight meal and this was a great option. I used 4 eggs and a cup of liquid egg whites. I didn’t have shallots, so I used garlic and I used cheese I had in the house from another of your recipes (grits)! I love the flexibility of this recipe to suit to what I have on hand and for different tastes. In the past, the frittata recipe I used was all eggs and included heavy cream. This was a delicious light alternative!

  17. Loved this frittata! It was a great way to use up the asparagus I had.

  18. Hi Gina, I tried this recipe for the first time recently and it is AMAZING! Thank you for sharing such a library of delicious recipes 🙂 Question – Have you ever tried to double this? Would I have to bake it longer? Thank you for any insight!

  19. Can whole eggs be used rather than the egg whites called for?

  20. Delicious! I do not precook the asparagus- it would be mush!

  21. Absolutely loved this! I made it exactly as the recipe says. Thank you Gina:) 

  22. I’ve been making this for a few years.  Love it. I substitute broccoli for asparagus, reduced cheddar for the Swiss and  onion for the shallot. I bring the leftovers to work for lunch the following day.  I’m thinking the point value and calories should be similar. 

  23. This is something I would love to take for lunch, any tips for reheating?

  24. I made this last night and it was wonderful! Definitely easy enough for a weeknight meal. Tasty enough that my hubby loves it too! Thanks!

  25. This sounds like a wonderful dish for our Father's Day brunch! My dad loves quiche, omelettes, and anything with eggs, but he's supposed to be watching his cholesterol intake. With your flavorful lightened version, it sounds like he wouldn't miss the full-fat original at all!

  26. Does anyone know what the amount of eggs I would need if I wanted to use egg beaters instead of the egg/egg white combo?

  27. Do you have any suggestions for storing asparagus so that it doesn't go bad so quickly? I buy mine on Sunday and by Wednesday it's getting slimy.

    • Keep asparagus in a container, I use a drinking glass or small mason jar,
      so it is upright with a little amount of water to keep fresh. This works for me.

  28. Gina, I love using egg substitute for these types of dishes. Lowers fat, calories & cholesterol.

  29. I love how simple and fresh this looks (and, tastes, I'm sure). So perfect for this time of year!

  30. Yum! My favorite way to eat asparagus is to just quickly pan fry it with a little butter and some bacon, just because that's what my mom did every spring 🙂 The frittata looks delicious!!

  31. Hey Gina, I LOVE your site even though I don't officially use weight watchers. I am loving the healthy versions of favorite meals and am making this for dinner tonight but adding turkey bacon at the request of my 12 year son.

    Also, It's just my son and I now after big split last year so I recently got asparagus and have plenty left over. I am using some of the leftovers in this dish but I would love to know all the ways you use up a whole bunch of asparagus. Please answer even though I know you posted this a few years ago. LOVE your site!

  32. I just finished having this for lunch (to make a single serving, I just used 1 egg and 1 egg white), and it was AMAZING! I had leftover grilled asparagus in the fridge, so it came together FAST. Thanks so much for sharing all your wonderful recipes!

  33. According to WW this equals 6 PP not 4. Dish still looks AMAZING and excited to try.

  34. Are the points for the whole dish or per serving?

  35. Gina,
    Could I bake this and then freeze it?

    Thank you!

  36. Can you find Pecorino Romano in any grocery store? Or what other cheese can you use?

  37. I just made this. AMAZING! Another great one! You have me on a roll and no one can believe this is healthified cooking. I've spread the word to EVERYONE I know and even those I dont know (so much). Thank you, thank you, thank you!

  38. I'm not a fan of Swiss cheese. What other kind of cheese would you suggest in its place?

  39. Hi Gina, I am going to make this frittata tonight for dinner and I put the numbers in my point calculator and it came out as 6 pts+ per serving instead of 4. Did I miscalculate? I'm still going to make it either way!

  40. Wow. This was wonderful. Made it for "meatless Monday" and I may make it a weekly tradition! I'm excited to see how it reheats for breakfast tomorrow morning 🙂

  41. Sounds delicious! How many points?

  42. I made a bacon, potato & swiss frittata using your recipe as a base. I just omitted the asparagus, and instead added 3 rounds of breakfast style thick cut canadian bacon (1 point) diced and cooked baby red potatoes (1 point per potato), also diced, and then make it according to your directions, and it is really yummy! Thank for the delicious recipe!

  43. Awesome that your kids like veggies!!

  44. Yum! Even the kids were happy with this one (ages 8, 11, and 14)

  45. Loved this one too!

  46. Mind? Please do! Spread the word and thank you!!

  47. Loved this one, it is a keeper. Hope you don’t mind, I’m giving your blog out to many of my friends and family. I just love your blog way too much.

  48. Oooh, delicious.