Asparagus Frittata

Asparagus Frittata

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Recipe by NZEggs Course: LunchCuisine: VegetarianDifficulty: Medium


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Who can resist the fantastic taste of spring and fresh asparagus. Boiling the spears quickly in water first gives you a head start in this recipe, but be careful not to overcook them as they will finish cooking in the mixture.


  • 6 large eggs

  • 1 cup grated cheddar cheese

  • 4 rashers of bacon, chopped

  • 1 bunch fresh Asparagus

  • 1 cup freshly chopped mixed herbs (eg parsley, basil)

  • Salt and freshly ground black pepper

  • 1/2 tablespoon olive oil


  • Preheat grill to 180C.
  • Fry off the chopped bacon in a medium sized pan, on medium heat.
  • Meanwhile in a pot, quickly cook the asparagus in boiling water for 3 minutes then cool immediately under cold running water – or even better, place it into iced water in a bowl. This process helps to retain the bright green colour.
  • Gently beat the eggs in a bowl and add half the cheese and herbs. Season with a little salt and freshly ground black pepper. Pour the mix into the heated pan.
  • Cook on a low heat for 5-6 minutes gently moving the egg mix around the pan so the egg mix settles and starts to cook evenly and firm up.
  • Lay the asparagus spears on top. Sprinkle over remaining cheese then place the pan under a pre heated grill and cook the frittata for 3-5 minutes or until set and golden.
  • Serve hot or cold with salad, sauces or relish. Salt and pepper to taste.


  • TIPS: We peeled the asparagus before cooking, which gives it a much brighter colour.
  • The edges will crisp up a little during cooking in the pan which gives a nice firm edge to the frittata.
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