This asparagus frittata is everything a spring breakfast should be — light, fresh, creamy, and incredibly simple. Made with tender asparagus, spring onion, eggs, and mascarpone, it delivers a fluffy texture with rich flavor in every bite.
If you’re looking for a quick asparagus frittata recipe for brunch, Easter, or a healthy weekend breakfast, this one-pan dish comes together in just 30 minutes.
It’s elegant enough for guests but easy enough for everyday cooking.
Why You’ll Love This Asparagus Frittata
- Ready in 30 minutes
- Perfect for spring asparagus season
- Great for Easter brunch
- High-protein and naturally low-carb
- One skillet, minimal cleanup
- Delicious warm or room temperature
This asparagus frittata works beautifully for busy mornings or relaxed weekend brunches.
Ingredients for Asparagus Frittata
- 250 g (½ pound) asparagus
- 1 spring onion (green part only)
- 2 tablespoons olive oil
- 6 eggs
- 120 g (½ cup) mascarpone
- Salt and pepper to taste
Optional garnish:
- Fresh parsley
- Chives
- Extra cracked black pepper
How to Make Asparagus Frittata
Step 1: Prepare the Vegetables
Trim woody ends from the asparagus and cut into ¼-inch pieces.
Slice the green part of the spring onion into small pieces.
Step 2: Sauté the Asparagus
Heat olive oil in a 9.5-inch skillet over medium heat.
Add asparagus and onion.
Cook for about 5 minutes, stirring occasionally, until slightly tender but still vibrant.
Step 3: Whisk the Eggs
Crack eggs into a bowl.
Season with salt and pepper.
Whisk until creamy and slightly frothy.
Add mascarpone and gently mix. Small chunks should remain — this creates creamy pockets in the finished asparagus frittata.
Step 4: Cook the Frittata
Pour egg mixture over vegetables in skillet.
Stir gently for 2 minutes until the bottom begins to set.
Reduce heat to low.
Cover and cook for 6–7 minutes.
Flip carefully (either whole or in halves) and cook another 2 minutes.
The asparagus frittata should be fully set but still moist.
How to Serve Asparagus Frittata
Serve warm or at room temperature.
Perfect pairings:
- Toasted sourdough
- Fresh green salad
- Roasted potatoes
- Fruit platter
It’s ideal for:
- Easter brunch
- Spring gatherings
- Light lunch
- Meal prep breakfast
Tips for the Best Asparagus Frittata
✔ Don’t overcook the eggs — they continue cooking after removing from heat.
✔ Use fresh spring asparagus for best flavor.
✔ Keep mascarpone slightly chunky for creamy texture.
✔ Cook on medium-low to avoid browning too fast.
FAQs About Asparagus Frittata
Can you use milk instead of mascarpone in frittata?
Yes. You can substitute heavy cream or whole milk, but mascarpone gives a richer, creamier texture.
How do you know when a frittata is done?
The center should be set and not jiggly. A knife inserted in the middle should come out clean.
Can asparagus frittata be made ahead?
Yes. It stores well in the refrigerator for up to 3 days and reheats beautifully.
Is asparagus frittata healthy?
Yes. It’s high in protein, low in carbs, and packed with fiber and vitamins from asparagus.
Conclusion
This asparagus frittata proves that simple ingredients can create something truly special. With creamy mascarpone, fresh spring asparagus, and fluffy eggs, it’s the perfect seasonal breakfast recipe you’ll make again and again.
Save it for your next brunch — especially during asparagus season.
Print
Asparagus Frittata – Creamy, Fresh & Perfect for Spring
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Asparagus frittata made with fresh asparagus, spring onion, eggs and mascarpone. A creamy, easy spring breakfast ready in 30 minutes.
Ingredients
250 g asparagus
1 spring onion (green part only)
2 tbsp olive oil
6 eggs
120 g mascarpone
Salt and pepper to taste
Instructions
1. Trim asparagus and cut into small pieces.
2. Slice spring onion.
3. Heat olive oil in skillet and cook asparagus and onion 5 minutes.
4. Whisk eggs with salt and pepper.
5. Add mascarpone and gently mix.
6. Pour egg mixture over vegetables.
7. Cook 2 minutes stirring gently.
8. Reduce heat, cover and cook 6-7 minutes.
9. Flip and cook 2 more minutes.
10. Slice and serve.