Mom's Asparagus Frittata

Learn to make Asparagus Frittata on the stove, just like in Naples! You'll love the flavors of Romano and Parmesan, garlic, asparagus, and olive oil in this Italian omelet. Baking directions also are included, if you want to use the oven.

My mom recently passed away, but her legendary Asparagus Frittata lives on. She always insisted it had to be made on the stove as in Naples, and I'm so glad I asked her to teach me how to do it a decade ago.

Like this spaghetti frittata, it's crispy on the outside but tender on the inside. You'll swoon when your taste buds are greeted with the salty/nutty overtones of Romano and Parmesan cheeses, followed by asparagus and eggs, garlic and olive oil…oh, my.

Now, you can learn how to make traditional Asparagus Frittata too! But don't worry, I've included baking instructions in case you're intimidated by the idea of flipping the frittata for the stovetop version.

Recipe ingredients

Eggs: You'll need six extra-large eggs for a 10-inch pan or 8 extra-large eggs if you use a 12-inch pan. If you only have large eggs, use an extra one.

Asparagus: I always buy thin stalks because they cook more quickly, but medium ones should be fine if you cook them longer. I don't recommend thick asparagus for this frittata, because it will take too long to get them tender.

Note, you can use cooked, leftover asparagus to make this. Just be sure to heat it with oil and garlic first.

Cheese: Equal parts of Parmesan cheese and Pecorino Romano provide the perfect balance of salty, bold flavor. For the best texture, grate the cheeses yourself.

How to make it

See the card at the end of this post for the full recipe, but here's an overview.

This authentic Italian Asparagus Frittata is traditionally cooked fully on the stove, and flipped when the first side is done. It's easy to do with a flippable frittata pan (affiliate link), but if you don't have one, you can follow the steps outlined here and in the recipe card.

If you'd rather make it in the oven, see the notes section of the recipe card for baking instructions.

Cook the asparagus and start the frittata

1. Rinse the asparagus, cut off the tough bottoms and cut up each stalk into three equal pieces. Pre-cook the asparagus by boiling it in shallow water in a nonstick skillet until crisp-tender.
2. Drain the asparagus, then sauté with olive oil and garlic until tender.
3. Transfer the asparagus to a bowl, pat it dry and mix in the cheeses. Add oil to the pan and place the vegetable mixture back into the skillet.
4. Top with the beaten eggs and cook the frittata covered on the stove over medium heat.

Flip the frittata

1. The frittata is ready to be flipped when the edges are browned and firm, the bottom smells toasty and the top is mostly set, except for a spot in the middle.
2. Place a round platter (affliate link) or round pizza pan (affiliate link) over the skillet and at the sink, invert the frittata onto the tray so the cooked side is facing up.
3. Then, invert again with another platter or tray so the raw side is facing up.
4. Finally, place the pan over the frittata and flip the omelet back into the skillet, raw side down. Continue cooking until the underside is firm and set.

Recipe tips

• You must use a nonstick pan if you'll be flipping the frittata with the stovetop method.
• You must use an oven-safe pan, such as a cast iron skillet, (affiliate link) if you're making a baked asparagus frittata.
• The asparagus needs to be fully cooked and fork-tender before it goes in the frittata.
• The cooked asparagus needs to be dry before it's ready for the frittata, so gently pat it with a paper towel.
• For the stovetop method, the heat needs to be no higher than medium under your frittata pan, so the bottom won't burn.
• For the stove method, be patient and wait to flip the frittata until the top is mostly set. Otherwise, you'll have a mess.
• Flip the frittata over the sink in case any egg batter drips out.

What to serve with it

For a delicious, meatless supper, serve the Asparagus Frittata with pasta and ceci beans and a salad dressed with lemon vinaigrette without mustard.

For brunch, serve the frittata with Italian-style fresh strawberries and olive oil blueberry muffins.

More recipes like this

• Baked Arugula Frittata 
• Tarragon Asparagus
• Basted Eggs Recipe
• Sausage and Egg Casserole without Bread
• Zucchini Bake Recipe

If you try Mom's Asparagus Frittata recipe, please leave a comment and a rating!

Mom's Asparagus Frittata

Mom's Asparagus Frittata is so delicious! Make it on the stove, just like in Naples, or bake it in the oven.

5 from 5 votes

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Course: Main Course, Side Dish

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 264kcal

Author: Mamma C

Equipment

• ▢
  flippable frittata pan (optional)

Ingredients

• ▢ 1 bunch asparagus
• ▢ 1 clove garlic (peeled & pressed; or minced)
• ▢ 1 tablespoon olive oil (for the asparagus)
• ▢ 4 teaspoons olive oil (for cooking the frittata)
• ▢ 6 extra-large eggs (For a 10-inch pan. For a 12-inch pan, use 8 extra-large eggs.)
• ▢ ⅛ teaspoon black pepper (or to taste)
• ▢ ½ cup freshly grated Pecorino Romano cheese
• ▢ ½ cup freshly grated Parmesan cheese

Instructions

• NOTE: You can cook the frittata on the stove or in the oven. If you cook it on the stove, you must use a nonstick pan. If you have a flippable frittata pan, use it. Otherwise, you'll need to flip the frittata using two round platters or round pizza pans to invert it. The stove method is tastier but the oven method is easier. You need an oven-safe skillet for the baking method. See the Notes section if you'll be using the oven.
• Rinse the asparagus and pat dry. Trim off and discard the tough ends (remove the bottom 2 inches or so.) Cut each remaining stalk into three equal pieces.
• Pre-cook the asparagus until it's crisp-tender (you'll finish it by sautéeing it afterward). Add the asparagus to an empty 10-inch or 12-inch nonstick skillet. (If you'll be baking the frittata later, make sure to use an oven-safe pan.) Add just enough water to cover the vegetables. Cover the pan and place it over high heat to boil. When the water is boiling, cook the asparagus for about 7 minutes if it's thin, or a couple minutes longer if it's thicker. When it's crisp-tender, drain the asparagus in a colander in the sink and wipe out the pan with paper towels to dry it.
• While the asparagus is cooking, beat the eggs with a fork or whisk in a small mixing bowl and add the black pepper, whisking it in. Press the garlic (if you have a garlic press) or peel and chop it finely with a knife. Grate the cheeses (I cut mine into chunks and whirl them in the blender.) If you'll be cooking the frittata on the stove, set out two spare round pans or platters that will be used later for inverting the frittata.
• Heat 1 tablespoon of olive oil in the dry skillet over medium-high heat and add the garlic, stirring it around. After about 30 seconds, add the asparagus back to the pan and stir it to coat it with olive oil. Let the asparagus finish cooking until you can easily insert a fork in it, stirring occasionally to make sure the garlic doesn't burn, and lowering the heat if necessary. It should take about three minutes for thin asparagus and a few minutes longer for thicker ones.
• Turn off the heat and use a slotted spoon to transfer the asparagus to a medium mixing bowl. Pat the asparagus with a paper towel if there is excess liquid. Stir in the Parmesan and Romano.
• Add 4 teaspoons of olive oil to the skillet over medium heat. Spread the oil around and add the asparagus mixture, distributing it in an even layer. Pour the beaten eggs on top. If you'll be baking the frittata, follow the baking directions in the Notes section.

Stovetop Instructions

• Cook the frittata, covered, over medium heat on the stove until you see that the edges are browning and firm, and the bottom smells like it's done. The top should be almost set. (This could take at least 25 minutes.) If you used a frittata pan, flip it over to cook the second side.
• If you're using a regular nonstick skillet, when you are ready to cook the other side, turn off the heat. Wearing oven gloves, place one of your spare round pans or platters face down over the pan, and over the sink, invert the frittata onto the pan. The cooked side will be up. Then use your second spare pan or platter to invert the frittata again, so that the raw side is up. Finally, invert the frittata back into your skillet.
• Finish cooking the frittata over medium heat, for about 6 minutes or until the bottom is firm and set. (You can gently lift the edge with a spatula to check it.) Slide the finished frittata onto a round platter and let it rest for a few minutes before slicing it.
• The frittata is delicious at room temperature but needs to be refrigerated within two hours. Store leftovers in the refrigerator for up to four days.

Notes

For baked asparagus frittata:

• Preheat the oven to 350 degrees F.
• Use a 12-inch cast-iron pan (or oven-safe pan) and 8 extra-large eggs. Keep the same ingredient amounts for everything else.
• Cook the asparagus on the stove as directed and follow the instructions until it says to bake the frittata.
• Bake the frittata on the center rack for 15 minutes, or until cooked through.
• Broil for three minutes or until lightly browned on top.
• You can add extra salt and pepper if needed when serving.

Nutrition

Calories: 264kcal | Carbohydrates: 3g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 269mg | Sodium: 463mg | Potassium: 137mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 547IU | Vitamin C: 0.5mg | Calcium: 283mg | Iron: 1mg

Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

(Recipe Source: Adapted from my mom, who used to make this with two bunches of asparagus. Originally published on March 25, 2015 and updated now with new photos and additional information.)