Asparagus Frittata



Serving size

1/2 pie
45 Minutes

This recipe can be multiplied by 2 or 3 but requires a larger skillet. Leftovers are good. Wrap tightly after cooled and refrigerate. I like to make sandwiches from leftover frittata.

Asparagus Frittata


1 pat (1 inch sq, 1/3 inch high) Unsalted butter
1/4 cup, chopped White onions
5 medium spears Asparagus, raw
2 large Egg(s)
2 large Egg white(s)
2 Tbsp Water
2 ounce Parmesan cheese (grated)


Preheat the oven to 400°F.

Heat 1/2 teaspoon butter in a small non-stick sauté pan over low-medium heat and add the chopped onion. Cook until translucent and set aside.

Slice the base of asparagus crosswise into small rounds. Leave about 2 inches of the tops intact. Set the tops aside to decorate the top of the frittata.

Whisk the eggs, egg whites and water in a bowl until frothy.

Heat the remaining butter in a small non-stick skillet over medium- high heat and when hot add the egg mixture. Reduce the heat to medium and simmer for about 2 minutes. At the end of one minute add the onion and chopped asparagus.

Arrange the asparagus tops in a star pattern on top of the cooking egg mixture. Scatter the parmesan cheese over the top and then fresh ground black pepper to taste.

Place in the oven. Reduce the heat to 350°F degrees and bake for 10 - 15 minutes until it puffs and is firm to the touch.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Taking the egg yolk out cuts out five grams of fat, 225 mg of cholesterol and 60 calories.

"Asparagus inspires gentle thoughts."

Charles Lamb