Nothing says Spring like an asparagusĀ frittata, and an easy and delicious way to get dinner on the table in short time. Top with well-aged Parmesan and you're eating and enjoying in less than 15 minutes.
Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 pound medium asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 6 green onions, sliced
  • 10 eggs
  • Pinch coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 3 tablespoons freshly grated Parmesan cheese


In an ovenproof nonstick skillet, heat olive oil over medium heat; add green onions and asparagus, cook 2 minutes. Meanwhile, whisk eggs, salt and pepper in a large bowl; pour over asparagus mixture and sprinkle with Parmesan cheese; cook until slightly set, about 4 minutes. Pierce holes in egg mixture and lift edges slightly to allow eggs to run to corners of pan, cook another 2 minutes; do not stir. Transfer skillet to oven and broil until eggs are set and top is golden and puffy, about 3 minutes. Let cool slightly. Remove from pan and cut into wedges. Serve warm or at room temperature. 

It is important to use an ovenproof nonstick skillet; if you do not have one, use the one you have but wrap the handle with foil.