Asparagus Frittata

An Italian frittata recipe made with eggs and asparagus. Very easy to prepare and if you are lucky to have wild asparagus, a real stunner!

Ingredients (for 2)

  • 4 eggs
  • 1 cup asparagus
  • 1/4 cup milk
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp olive oil
  • salt & black pepper


  • Wash and pat dry the asparagus
  • Discard the hard stems and cut the spears in bite-sized pieces
  • Take a small skillet or a nonstick pan, sized for the amount of eggs on preparation
  • Beat the eggs in a bowl and add milk, grated parmesan cheese and a pinch of salt and black pepper; stir to combine
  • Heat the olive oil and sauté the asparagus at medium heat for 3-4 minutes, covered, stirring from time to time
  • Spread the asparagus evenly over the bottom of the pan and pour in the eggs
  • Cook at low heat for a couple of minutes, until base and edges are set
  • Turn over (use a flat dish or lid), cook for 2 minutes more and serve immediately

Tips from the Chef

  • Cut it in square bite-sized pieces for an appetizer or party food!