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!

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.
    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.

Video

Notes

*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.

Nutrition

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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65 comments

  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.