Asparagus Frittata with Ricotta Recipe

If you’re looking for a fresh, light-yet-satisfying dish that will wow your brunch guests or brighten up any meal, this Asparagus Frittata with Ricotta Recipe is an absolute winner. I love this recipe because it’s the perfect balance of creamy ricotta, tender asparagus, and fluffy eggs—plus it’s super easy to make once you get the hang of it. Keep reading, and I’ll share all my insider tips to help you nail it every time.

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Ingredients You’ll Need

The magic of this Asparagus Frittata with Ricotta Recipe lies in the quality and combination of fresh ingredients. Simple pantry staples combined with fresh herbs and blanched asparagus make this dish both flavorful and light.

• Baby Asparagus: Choose thin spears for tenderness and even cooking, and trim the ends before blanching.
• Eggs: Eight large eggs ensure a fluffy, rich base—don’t skip them for structure.
• Whole Milk Ricotta: Using whole milk ricotta adds creaminess; split it to mix into eggs and top the frittata.
• Whole Milk: Adds moisture and helps create that custardy texture; avoid lower-fat milks to keep it creamy.
• Parmesan Cheese: Finely grated, it adds sharp, nutty depth to contrast the mild ricotta.
• Fresh Herbs (Chives & Dill): They bring a fresh, bright herbal note that complements asparagus beautifully.
• Dijon Mustard: Just a teaspoon to add subtle tanginess that balances the richness of the eggs and cheese.
• Kosher Salt & Pepper: Essential for seasoning—don’t skimp, it wakes up the flavors!

Variations

I love how versatile this asparagus frittata with ricotta recipe is—you can easily tweak it to suit your tastes or what you have on hand. After experimenting a bit, here are some of my favorite ways to switch it up.

• Swap the Herbs: I sometimes replace dill with fresh basil or tarragon for a different herbal aroma that still pairs well with asparagus.
• Add Protein: For a heartier meal, fold in cooked pancetta or crispy bacon—my family goes crazy for the smoky touch.
• Make it Vegan-ish: Use a plant-based ricotta and eggs substitute (like chickpea flour batter) to enjoy a similar idea.
• Seasonal Veggies: When asparagus is out of season, try replacing it with blanched green beans or sautéed zucchini ribbons.

How to Make Asparagus Frittata with Ricotta Recipe

Step 1: Preheat and Prep Your Pan for Success

First things first, set your oven rack in the center and preheat it to 375°F. I like to grease my baking pan generously with non-stick spray, then line it with parchment paper that hangs just over the edges—this makes lifting the frittata out a breeze without it sticking or breaking.

Step 2: Blanch and Shock the Asparagus

This step is key to keeping your asparagus tender and vibrantly green. Bring salted water to a boil, add the trimmed asparagus, and cook for just 1-2 minutes until bright and slightly tender. Then immediately dunk them into a cold ice water bath to stop the cooking. Trust me, this step saves you from soggy or overcooked asparagus inside your frittata.

Step 3: Whisk Together the Egg Custard

In a large bowl, whisk the eggs with 2 tablespoons of ricotta, whole milk, Parmesan, chopped chives, dill, Dijon mustard, salt, and pepper. I like to whisk vigorously until everything is combined and a little frothy—that airiness helps make the frittata light and fluffy.

Step 4: Assemble Your Beautiful Frittata

Arrange half of the blanched asparagus in a single row inside your prepared pan, pour the egg mixture over it, then lay the remaining asparagus on top in another neat row. Dollop the remaining ricotta across the top and give everything a light seasoning with salt and pepper. This layering not only looks stunning but ensures asparagus in every bite.

Step 5: Bake and Enjoy

Bake for about 28 to 38 minutes until the eggs have puffed up and are set in the center—give the pan a gentle shake; it shouldn’t jiggle. Once out of the oven, let it cool for 5 minutes in the pan, then carefully lift the frittata out using the parchment paper edges. Slice between the asparagus strips, garnish with extra herbs and Parmesan, and serve warm or at room temperature.

How to Serve Asparagus Frittata with Ricotta Recipe

Garnishes

I love topping mine with extra fresh herbs like chives and dill to echo the flavors inside. A sprinkle of Parmesan adds a lovely salty crunch. Sometimes, I’ll throw on prosciutto or smoked salmon for a little luxe touch—the salty fattiness pairs so nicely with asparagus and ricotta.

Side Dishes

This frittata is versatile enough to stand alone, but I often serve it with a simple arugula salad dressed lightly with lemon and olive oil for peppery freshness. Roasted cherry tomatoes on the side add a sweet burst that complements the creamy eggs perfectly.

Creative Ways to Present

For gatherings, I slice the frittata into neat strips between the asparagus spears, creating an elegant presentation that feels special but takes minimal effort. You could also bake individual portions in muffin tins for cute, portable servings at brunch parties.

Make Ahead and Storage

Storing Leftovers

I store any leftover frittata in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before refrigerating to keep the texture nice. Leftovers are perfect for breakfast on the go or a quick lunch.

Freezing

Freezing works well if you portion the frittata first. Wrap individual slices tightly in plastic wrap and place them in a freezer bag. I’ve frozen and thawed leftovers with good results, though the texture softens a bit after freezing.

Reheating

I reheat leftovers gently in a low oven or a toaster oven to keep edges crisp rather than microwaving, which can make the eggs rubbery. If you’re in a rush, a quick zap in the microwave for 30-45 seconds works too—just don’t overdo it!

FAQs

Final Thoughts

This Asparagus Frittata with Ricotta Recipe has become one of my go-to dishes for its perfect blend of flavors and ease. Whether you’re serving it for a lazy weekend brunch or a light dinner, it’s always met with smiles and requests for seconds. Give it a try—you’ll find it’s one of those recipes that feels like a special treat but requires surprisingly little fuss. Happy cooking!

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