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.
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