Easy Asparagus & Mozzarella Frittata Recipe

This simple asparagus and mozzarella frittata is perfect for a quick breakfast, brunch, or light dinner, featuring fresh asparagus and melted mozzarella cheese.

This easy frittata recipe is a delicious way to enjoy spring flavors any time of year. Whether you’re looking for a speedy weeknight meal or an impressive yet effortless dish for guests, this frittata delivers on taste and simplicity.

Discover the details of how to whip up this delightful asparagus and mozzarella frittata, a truly versatile dish that’s as satisfying as it is easy to prepare. It’s a fantastic way to incorporate fresh vegetables and a touch of creamy cheese into your meal rotation without spending hours in the kitchen.

Asparagus and Mozzarella Frittata

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• Total Time: 25-30 minutes
• Yield: 6 servings 1x

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Description

This simple asparagus and mozzarella frittata is perfect for a quick breakfast, brunch, or light dinner, featuring fresh asparagus and melted mozzarella cheese. This easy frittata recipe is a delicious way to enjoy spring flavors any time of year. Whether you’re looking for a speedy weeknight meal or an impressive yet effortless dish for guests, this frittata delivers on taste and simplicity.

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Ingredients

Scale 1x2x3x

8 large eggs

1/4 cup milk (whole or 2%)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 bunch fresh asparagus, tough ends trimmed, cut into 1-inch pieces (about 1 1/2 cups)

1/2 small onion, finely diced

1 clove garlic, minced

1/2 cup shredded mozzarella cheese

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Instructions

1. Prepare the Egg Mixture: In a medium bowl, whisk together the 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the mixture is well combined and slightly frothy. Set this aside.

2. Preheat Oven and Saute Aromatics: Preheat your oven to 375 F (190 C). Heat 1 tablespoon of olive oil in your oven-safe, non-stick skillet over medium heat. Add the finely diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.

3. Add Asparagus and Garlic: Stir in the 1-inch pieces of asparagus and minced garlic into the skillet with the softened onions. Continue to cook for another 3-5 minutes, stirring frequently, until the asparagus is tender-crisp and bright green. You want it cooked but still with a slight bite.

4. Pour in Egg Mixture: Evenly spread the cooked asparagus and onion mixture across the bottom of the skillet. Pour the whisked egg mixture over the vegetables in the skillet. Gently shake the pan a little to ensure the eggs settle around the vegetables.

5. Add Mozzarella and Initial Cook: Sprinkle the 1/2 cup of shredded mozzarella cheese evenly over the top of the egg mixture. Let the frittata cook on the stovetop for 2-3 minutes without stirring, until the edges just begin to set and pull away slightly from the pan. This helps create a nice crust.

6. Finish in the Oven: Carefully transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the frittata is set in the center, puffed up, and the cheese is melted and lightly golden. A knife inserted into the center should come out clean.

7. Rest and Serve: Once baked, carefully remove the frittata from the oven. Let it rest in the skillet for 5 minutes before slicing it into wedges. This resting period allows the frittata to firm up slightly and makes for cleaner slices. Serve warm.

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Category: main dish
• Method: baked
• Cuisine: american

Nutrition

• Serving Size: 1 slice

Keywords: frittata, asparagus, mozzarella, eggs, brunch, breakfast, dinner, easy, quick, vegetarian

What You’ll Love About This Quick And Easy Recipe

You’ll absolutely love this easy asparagus and mozzarella frittata because it’s designed for real life. It’s perfect for busy parents, new cooks, or anyone who wants a delicious, healthy meal without a lot of fuss. This recipe shines as a quick breakfast to fuel your morning, a light and elegant brunch centerpiece, or even a simple, satisfying dinner when paired with a fresh salad. The beauty of a frittata lies in its versatility and speed; you can have a wholesome, flavorful meal on the table in under 30 minutes. It’s also incredibly forgiving, making it a fantastic entry point for those new to egg dishes. The combination of tender-crisp asparagus and gooey, melted mozzarella cheese creates a comforting and irresistible flavor profile that appeals to almost everyone, even picky eaters. Plus, it’s a wonderful way to enjoy the fresh taste of spring asparagus, though you can certainly make it year-round with frozen asparagus if fresh isn’t available.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this asparagus and mozzarella frittata is straightforward, requiring common pantry staples and fresh produce that are easy to find. This recipe focuses on simplicity and accessible components, ensuring you won’t need to hunt for obscure items. The core of the dish is, of course, fresh eggs, combined with the star vegetables and cheese.

INGREDIENTS:

• 8 large eggs
• 1/4 cup milk (whole or 2%)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 bunch fresh asparagus, tough ends trimmed, cut into 1-inch pieces (about 1 1/2 cups)
• 1/2 small onion, finely diced
• 1 clove garlic, minced
• 1/2 cup shredded mozzarella cheese

When it comes to substitutions, feel free to use a dairy-free milk alternative if preferred; it won’t significantly alter the frittata’s texture. If fresh asparagus isn’t in season, you can use frozen asparagus; just make sure to thaw it and pat it very dry before adding it to the pan to avoid excess moisture. For the cheese, while mozzarella offers that classic melt, you could certainly experiment with other good melting cheeses like provolone or a mild cheddar for a slightly different flavor profile. If you don’t have olive oil, any neutral cooking oil like vegetable or canola oil will work just fine for sautéing the vegetables.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it perfect for those busy weekdays or relaxed weekend brunches where you don’t want to spend all morning in the kitchen.

• Preparation Time: 10 minutes
• Cooking Time: 15-20 minutes
• Total Time: 25-30 minutes

These times are based on having your ingredients ready and a hot pan. The cooking time for the frittata itself is relatively quick once it’s in the oven, allowing the eggs to set beautifully and the cheese to melt into a golden, bubbly layer.

How To Make It Step By Step With Visual Cues

Creating this delicious asparagus and mozzarella frittata is a straightforward process. Follow these steps for a perfect result every time. You’ll need an oven-safe, non-stick skillet (about 8-10 inches) for best results.

1. Prepare the Egg Mixture: In a medium bowl, whisk together the 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the mixture is well combined and slightly frothy. Set this aside.
2. Preheat Oven and Sauté Aromatics: Preheat your oven to 375°F (190°C). Heat 1 tablespoon of olive oil in your oven-safe, non-stick skillet over medium heat. Add the finely diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
3. Add Asparagus and Garlic: Stir in the 1-inch pieces of asparagus and minced garlic into the skillet with the softened onions. Continue to cook for another 3-5 minutes, stirring frequently, until the asparagus is tender-crisp and bright green. You want it cooked but still with a slight bite.
4. Pour in Egg Mixture: Evenly spread the cooked asparagus and onion mixture across the bottom of the skillet. Pour the whisked egg mixture over the vegetables in the skillet. Gently shake the pan a little to ensure the eggs settle around the vegetables.
5. Add Mozzarella and Initial Cook: Sprinkle the 1/2 cup of shredded mozzarella cheese evenly over the top of the egg mixture. Let the frittata cook on the stovetop for 2-3 minutes without stirring, until the edges just begin to set and pull away slightly from the pan. This helps create a nice crust.
6. Finish in the Oven: Carefully transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the frittata is set in the center, puffed up, and the cheese is melted and lightly golden. A knife inserted into the center should come out clean.
7. Rest and Serve: Once baked, carefully remove the frittata from the oven. Let it rest in the skillet for 5 minutes before slicing it into wedges. This resting period allows the frittata to firm up slightly and makes for cleaner slices. Serve warm.

Easy Variations And Serving Ideas That Fit Real Life

This asparagus and mozzarella frittata is incredibly versatile, making it easy to adapt for different tastes or occasions. For a kid-friendly twist, you can chop the asparagus into smaller pieces or even substitute it with finely diced bell peppers or spinach if asparagus isn’t their favorite. A sprinkle of cooked, crumbled bacon or diced ham can also be added along with the vegetables for a heartier, more savory option that many kids (and adults!) love.

When serving, this frittata is fantastic on its own for a light meal, but it also pairs beautifully with a simple side salad dressed with a vinaigrette for a complete lunch or dinner. For brunch, consider serving it alongside fresh fruit, a basket of warm muffins, or some crispy breakfast potatoes. If you’re hosting a party or buffet, the frittata can be sliced into smaller, bite-sized squares and served at room temperature, making it an excellent finger food option. Optional toppings can elevate the experience: a dollop of sour cream or Greek yogurt, a sprinkle of fresh chopped chives or parsley, or a dash of hot sauce for those who like a little kick. You could also offer a side of pesto or a roasted red pepper sauce for dipping.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls, but knowing them ahead of time helps ensure a perfect frittata every time.

• Overcooking the Asparagus: If you cook the asparagus too long on the stovetop before adding the eggs, it can become mushy in the final frittata. You want it tender-crisp, still with a little bite, as it will continue to cook in the oven.
• Not Using an Oven-Safe Skillet: This is crucial! If your skillet isn’t oven-safe, you won’t be able to transfer it to the oven, which is essential for the frittata to set properly and puff up. Always double-check your cookware.
• Too Much Liquid in the Egg Mixture: While milk adds creaminess, adding too much can make the frittata watery or prevent it from setting firmly. Stick to the 1/4 cup specified in the recipe.
• Skimping on Oil: A little olive oil is necessary to prevent the vegetables from sticking and to ensure they cook evenly. Don’t be afraid to use the full tablespoon.
• Cutting Too Soon: Resist the urge to slice into the frittata right out of the oven. Letting it rest for 5 minutes allows the eggs to fully set and firm up, resulting in cleaner, more attractive wedges that hold their shape.
• High Heat on the Stovetop: Cooking the frittata on too high a heat on the stovetop can burn the bottom before the top has a chance to set, leading to an unevenly cooked result. Keep the heat at medium.

How To Store It And Make It Ahead Without Ruining Texture

This asparagus and mozzarella frittata is fantastic for meal prep and leftovers, making it even more convenient for busy households.

Storing Leftovers: Once the frittata has cooled completely,

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.