Asparagus, Spinach, & Cheese Frittata

There’s something so satisfying about a good frittata. Especially one packed with fresh spring veggies like tender asparagus and leafy spinach. I’ve been making frittatas for years, and this recipe has become one of our household favorites. Our step-by-step photos, easy to follow directions, and ideas for variations and serving will ensure you have a lovely frittata experience the first time you make this recipe.

Breakfast is my absolute favorite meal to cook. There’s just nothing better than starting the day with something homemade and delicious. After countless weekend mornings testing different combinations, this asparagus and spinach version is one we keep coming back to.

The beauty of frittatas is how simple they are. Just whisk together eggs and cream, pour it over your sautéed veggies, add a generous sprinkle with your favorite cheese, and pop it in the oven. We love using whatever cheese we have on hand (or a fun block we picked up at the farmer’s market). We especially love this recipe with Gouda!

This recipe turns basic ingredients into something truly special. The eggs get puffy and golden, the vegetables stay bright and fresh, and the cheese adds that perfect savory touch. And you don’t have to just have this in the morning, this recipe works as a delicious meal any time of day.

Ingredients to Make Our Asparagus Frittata Recipe

• Large eggs. A must for any frittata recipe.
• Heavy cream. Using heavy whipping cream helps to create an egg ‘custard’, similar to what you’d use in a quiche. This makes our filling rich, creamy, and tender.
• Salt and pepper. We’re using simple spices to season this dish.
• Salted butter. Used to sauté our asparagus. And really, can you ever go wrong when using butter in an egg dish? (The answer is no, no you can’t).
• Fresh asparagus and spinach. We’ve loaded this frittata with A LOT of fresh spring veggies.
• Cheese. This is where you can have some fun! Grab a 4-6 ounce block of cheese, like Gouda, Swiss, Gruyere, Havarti, Mozzarella, or a fun flavored cheese (like Dill Havarti, one of my faves) and shred it. You can also try feta or goat cheese if desired. I usually end up sprinkling about 5 ounces of cheese onto my frittata… but measure with your heart. I live in the Dairy State, I’m not going to rain on your cheese parade!

Refer to the recipe card at the bottom of the post for measurements and detailed recipe directions.

How to Make a Frittata with Asparagus, Spinach, & Cheese

Preheat your oven to 400°F.

Prep your veggies, removing tough ends from your asparagus and chopping the spears, as well as removing large stems and rough-chopping your spinach.

Prepare the egg mixture by adding the eggs, cream, salt, and pepper to a medium-sized mixing bowl.

Whisk it together to combine, and set aside.

Cook the veggies. In a 10″ cast iron skillet (or an oven-safe skillet), melt the butter over medium heat.

Then add the asparagus pieces into the skillet with the melted butter.

Sauté the asparagus until they’re tender and bright green (about 5 minutes).

Add the chopped spinach to the skillet.

Stir to distribute it throughout the asparagus, and spread it into an even layer (ish).

Pour the egg mixture over the veggies.

Give the skillet a gentle shake (be careful, the handle will be hot!) to help distribute the eggs.

Top with cheese, creating a uniform layer over the top of the egg mixture.

Bake for 15-20 minutes, until the eggs are set.

Slice.

Serve warm with your favorite sides!

Recipe Variation Ideas

Replace the heavy cream with half & half or whole milk. If desired, you can swap out the cream for half & half or whole milk (I do this if it’s what I happen to have in the fridge). Both of these options still have enough fat to create a rich, fluffy egg custard.

Replace up to half of the eggs with the equivalent amount of liquid egg whites or liquid cholesterol-free eggs (like Egg Beaters). This is a great option to reduce the amount of calories, cholesterol, and fat. I make this substitution frequently and the taste and texture of the frittata is still great.

Add more spices and/or fresh herbs. We’ve kept our base recipe simple, but you can definitely mix in a dash of onion powder, garlic powder, a little cayenne for a pop or heat, or your favorite dried herbs or seasoning blend. You can also try adding in some chopped fresh parsley, dill, green onions, and chives.

Add bacon. I mean, if you HAPPENED to toss in 3-4 slices of chopped, cooked bacon… that would be pretty delicious. Add it to the skillet along with the spinach before your egg mixture is poured in.

What to Serve with an Asparagus & Spinach Frittata

You can serve this breakfast dish with a wide variety of sides. Below we’ve outlined some of our favorite combinations! Try pairing your frittata with:

• Breakfast meats like crispy oven baked bacon or sausage.
• Toast with a smear of butter, honey, or jam is a great choice! We like to enjoy ours with either sourdough or wheat toast.
• A muffin. Especially if you’re serving this for a special brunch, enjoying these with a muffin is a great choice! Orange poppy seed muffins, zucchini muffins, and wheat germ muffins are our go-tos.
• Breakfast potatoes or hashbrowns.
• Veggie fritters like our zucchini fritters!
• A side of fruit. It can be as easy as setting out some of your favorite berries or sliced fruit. But we really love this with a fresh fruit salad!
• Greens with a light vinaigrette. If you get an egg dish while out at a restaurant, it’s often served with a side of greens. This is easy to do at home too! Simply toss your favorite greens in any variety of vinaigrette.

How to Store

Store leftover frittata slices in an airtight container in the fridge for up to 4 days. When ready to enjoy, simply reheat individual slices in the microwave in 30-second increments until heated to your desired temperature. If you’re reheating a larger portion, you can also pop it in the oven at 300°F for about 10-15 minutes (covering it with tinfoil if it’s beginning to brown too quickly).