Asparagus and Gruyere Frittata

asparagus frittata
asparagus frittata

Asparagus and Gruyere Frittata


  • 1 tbsp olive oil
  • 1 shallot diced
  • 1 pinch salt and black pepper
  • 1/2 pound or ~14 spears asparagus woody ends trimmed and cut into 1 inch pieces
  • 12 eggs large
  • 1/2 cup milk
  • 1 cup gruyere cheese shredded
  • 2-3 asparagus spears shaved, for garnish


  • Preheat oven to 350 degrees. Heat olive oil in a 12 inch nonstick ovenproof skillet or well-seasoned cast iron skillet over medium heat. Add shallot, pinch of salt and black pepper and cook until softened, about 5-7 minutes.
  • Add the asparagus and cook for 5 minutes, stirring occasionally.
  • Meanwhile, whisk the eggs and milk in a large bowl. Stir in 1/2 cup of the cheese.
  • Pour the egg mixture over the asparagus and shallot, shaking the pan to evenly distribute mixture.
  • Cook the frittata, without stirring, until the edges begin to set, about 5 minutes.
  • Sprinkle the remaining 1/2 cup of cheese over the eggs and transfer skillet to the oven.
  • Bake until the frittata is golden brown and the center is set, about 25 minutes.
  • Remove from the oven, top with shaved asparagus and serve.

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