Asparagus and Ricotta Frittata Recipe

If you’re looking for a light yet satisfying dish that’s perfect for breakfast, brunch, or even a quick dinner, then this Asparagus and Ricotta Frittata Recipe is going to be your new favorite. I absolutely love how the fresh asparagus combined with creamy ricotta cheese creates a delicate, custard-like texture that feels indulgent but still fresh and bright. Trust me, once you try this, you’ll find yourself making it all spring and summer long.

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Ingredients You’ll Need

These ingredients come together beautifully for a frittata that’s creamy, fresh, and packed with flavor. Picking the right asparagus and ricotta makes all the difference, so I usually shop for the freshest asparagus I can find and opt for whole milk ricotta for that creamy texture.

• Baby Asparagus: Thinner spears work best because they cook quickly and blend well into the frittata.
• Large Eggs: These are the base and provide the custardy texture you want in a frittata.
• Whole Milk Ricotta: I like to divide this – some mixes into the eggs and some dollops on top for bursts of creaminess.
• Whole Milk: Using full-fat dairy is key to keeping the frittata creamy and rich.
• Parmesan Cheese: Finely grated for sharp flavor and to help the frittata set beautifully.
• Fresh Chives and Dill: These herbs add brightness and depth – I always add a little extra on top.
• Dijon Mustard: Just a hint adds a lovely tang and helps balance the richness.
• Kosher Salt & Pepper: To season perfectly and bring all the flavors together.

Variations

I love making this recipe my own depending on what’s in season or what I have on hand. Feel free to switch things up with different cheeses, herbs, or veggies. Personalizing it keeps the dish exciting and fresh every time you make it.

• With Roasted Cherry Tomatoes: I added roasted cherry tomatoes once, and the sweet acidity perfectly complemented the creamy ricotta and asparagus.
• Dairy-Free Option: Use a plant-based ricotta and milk alternative if you’re avoiding dairy – just keep an eye on the consistency so it stays custardy.
• Cheese Swaps: Try feta or goat cheese instead of ricotta for a tangier flavor profile that pairs amazingly with asparagus.
• Herb Variations: Fresh basil or tarragon also bring a fresh, aromatic twist that livens up the frittata beautifully.

How to Make Asparagus and Ricotta Frittata Recipe

Step 1: Preheat and Prep Your Pan

First things first, preheat your oven to 375°F with the rack in the center. I make sure to grease a 9-inch or 8×10-inch baking pan generously with non-stick spray – trust me, you don’t want your frittata sticking. Then, line the pan with parchment paper, letting the edges hang over so you can easily lift the frittata out later. This little trick makes serving a breeze and helps keep the frittata intact.

Step 2: Blanch and Shock the Asparagus

Here’s a trick I learned that really pays off: blanch your asparagus before baking it in the frittata. Boil salted water, then cook the asparagus for 1-2 minutes until they’re bright green and tender-crisp—just perfect. Immediately plunge them into an ice water bath to “shock” the asparagus and stop the cooking process. Pat dry and set aside. This step ensures your asparagus stays crisp-tender and happy, not mushy.

Step 3: Whisk Up the Egg Custard

Time to mix the magic! In a large bowl, whisk together the eggs, 2 tablespoons of ricotta, whole milk, Parmesan, chives, dill, Dijon mustard, and a good pinch of salt and pepper. I like to whisk vigorously until everything is fully combined and frothy – this helps the frittata puff up nicely. Set this mixture aside while you lay out the asparagus.

Step 4: Layer and Assemble

Arrange half of the blanched asparagus in a single row at the bottom of your prepared pan. Pour the egg mixture over the asparagus, then lay the remaining asparagus spears on top in a neat row. Dollop on the remaining ricotta and season with a little more salt and pepper. This layering not only looks stunning but ensures every slice has those beautiful asparagus ribbons.

Step 5: Bake to Perfection

Pop the frittata in your preheated oven and bake for about 28-38 minutes. Keep an eye on it after 25 minutes—when the frittata rises and just sets, with no jiggle in the center, it’s ready! Be careful not to overbake or it’ll turn dry and rubbery, which no one wants. Let it cool in the pan for 5 minutes, then carefully lift out with the parchment paper and transfer to a serving platter.

How to Serve Asparagus and Ricotta Frittata Recipe

Garnishes

I love topping mine with a sprinkle of fresh Parmesan, extra chives, and sometimes a few fresh dill sprigs for that herbal punch. If I’m serving brunch, I’ll add thin slices of prosciutto or smoked salmon on the side—these add a luxurious salty contrast that makes the meal feel extra special.

Side Dishes

Pair this frittata with a simple seasonal green salad or some buttery roasted potatoes for a fuller spread. On warmer days, grilled veggies or a light tomato salad work wonders to keep things fresh and balanced.

Creative Ways to Present

For a spring brunch gathering, I’ve arranged slices of the frittata on a large wooden platter, interspersed with roasted cherry tomatoes and small clusters of arugula. It’s a gorgeous, rustic presentation that always wows guests and invites everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

I usually cool leftover frittata completely and store it in an airtight container in the fridge for up to 3 days. The texture stays surprisingly good, and it makes for a perfect quick meal the next day.

Freezing

I’ve had success freezing individual slices wrapped tightly in plastic wrap and stored in a freezer bag. When you’re ready to enjoy, thaw overnight in the fridge. The flavor holds up well, with just a slight softening of texture.

Reheating

To reheat, I place slices on a baking sheet and warm them in a 325°F oven for 10-12 minutes until heated through. This method keeps the edges crisp and prevents sogginess like the microwave sometimes does.

FAQs

Final Thoughts

This Asparagus and Ricotta Frittata Recipe has become an absolute staple in my kitchen because it’s effortlessly elegant, packed with flavor, and so versatile. Whether you’re feeding a crowd or just craving something fresh and comforting, you’ll appreciate how every bite bursts with those herbaceous notes and creamy textures. I’m excited for you to try it out — once you do, I bet it’ll become a recipe you come back to again and again, just like I do.

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