Asparagus Frittata
Photography Courtesy Michigan Asparagus Advisory Board
Featured in Summer 2026
Ingredients
1 tablespoon salted butter
5 fresh asparagus spears, trimmed and cut into bite-size pieces
3 eggs
¼ cup heavy cream
1 sprig fresh dill, chopped
¼ teaspoon salt
1½ tablespoons Parmesan cheese
¼ teaspoon black pepper
1 tablespoon sliced green onion
4 cherry tomatoes, quartered
Microgreens for garnish (optional)
Instructions
- Preheat oven to 350°F.
- In a 6-inch oven-safe skillet melt butter over medium heat. Add asparagus and cook 2 to 3 minutes.
- In a bowl whisk eggs, cream, dill, salt, cheese, and pepper. Pour egg mixture over asparagus.
- Allow sides to set. Check by gently pulling egg mixture away from sides of skillet. Sides should appear cooked and become firm.
- Top eggs with green onion and tomatoes. Place skillet in oven. Bake about 5 minutes until center of frittata is set and firm.
- Remove from oven and plate while warm. If desired, top with microgreens. Makes 2 servings.
Recipe courtesy Michigan Asparagus Advisory Board
