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
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.
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.
More Frittata Recipes You Will Love:
- Tomato and Zucchini Frittata
- Light Swiss Chard Frittata
- Mushroom Shallot Frittata
- Caramelized Onion, Zucchini and Red Pepper Frittata
- Bell Pepper and Potato Frittata
Asparagus and Swiss Cheese Frittata
Ingredients
- 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
Instructions
- Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.
- 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.
- 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.
Last Step:
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This is delicious! Frequently make it for brunch or lunch. Great recipe
OMG, DELICIOUS! AND, didn’t change a thing! ❤️
Wondering how to prepare a couple of these ahead of time for Easter??
While I think they would be best day of, you could cook ahead of time and reheat when ready.
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!
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!
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.
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!
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!!!
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!
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.
How many whole eggs if I’m not using egg whites?
You can sub 1 egg for every 2 whites
Thanks!👍🏽
Has anyone tried this with frozen asparagus stalks? That’s the way I buy mine. Assuming it would work.
should be fine if thawed
I adore frittatas to use up leftovers! I’ve always used your technique for making them and it never fails! Thank you!
When is the Parmesan Cheese added? I don’t see where in the recipe it is used.
Step 4. 🙂
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!
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!
I also came up with 6 points not 2. What am I doing wrong?
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!
Loved this frittata! It was a great way to use up the asparagus I had.
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!