A rich and fluffy Asparagus Frittata with thyme and  goat cheese (optional) that only takes a few minutes of prep before baking in the oven. Serve with a large green salad for brunch or lunch.

Asparagus and Goat Cheese Frittata- aka "Spring Egg Puff" a simple, delicious vegetarain brunch option. www.feastingathome.com

Happy Weekend! This Asparagus Frittata which I love calling a “Spring Egg Puff”  is just what the doctor ordered on lazy Sunday mornings. The nice thing is, it takes just 15 minutes of prep, then strait into the oven it goes to bake until puffed and golden and delicious.

Why I love this Asparagus Frittata

This is a little different than a traditional baked vegetable frittata  in that it’s taller and puffier! The batter is fortified with more eggs and a little flour to help keep its stucture, so it does sink down. That’s why I call it an egg puff, at least in my head.

It’s  a nice way to use up extra veggies in the fridge. Sometimes I’ll add sautéed leeks, mushrooms, bell peppers, spinach or shallots. Reheat the next day and serve with a green salad for a delicious lunch or dinner.

I especially love the combination of asparagus, thyme and goat cheese, but I’ll often play around with different herbs and cheeses, sometimes even giving it a Mexican twist with corn and peppers.

Use the base as a jumping-off point for your own creations!

How to Make Asparagus Frittata

Asparagus and Goat Cheese Frittata- aka "Spring Egg Puff" a simple, delicious vegetarain brunch option. www.feastingathome.com

Start with fresh ingredients. Use good eggs!

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Using a mixer or a blender, whip the eggs until light and fluffy.

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Add ricotta (or cottage cheese) and fresh thyme (or other herbs).

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Prep your veggies. Asparagus can go in raw, or if you like saute with some leeks or shallots, for more flavor.

Layer your fritata- batter, then veggies, more batter and top with veggies.

I like to place the stems underneath and the tips on top- just for looks. 😉

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Bake it until puffed and golden. The combo of goat cheese, thyme and asparagus is divine!

Asparagus and Goat Cheese Frittata- aka "Spring Egg Puff" a simple, delicious vegetarain brunch option. www.feastingathome.com

Serve this as a hearty breakfast, or even lunch or dinner with a big green salad.

Asparagus and Goat Cheese Frittata- aka "Spring Egg Puff" a simple, delicious vegetarain brunch option. www.feastingathome.com

Hope you enjoy this Baked Frittata with Asparagus! Let us know what you think in the comments below!

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Spring Egg Puff with Asparagus ...an easy baked egg dish! | www.feastingathome.com

Asparagus Frittata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews


Asparagus Frittata- aka “Spring Egg Puff” a simple, delicious vegetarian meal, perfect for brunch, lunch or dinner!


Units Scale
  • 10 large Eggs
  • 1/2 cup Flour (or use GF flour blend)
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 2 cups ricotta or cottage cheese
  • 1/4 cup melted butter
  • 2 cups grated jack cheese, mozzarella, cheddar, gruyere or a mix (or sub part w/ goat cheese)
  • 1 tablespoon fresh herbs- thyme, tarragon, basil, cilantro,
  • 2 cups chopped asparagus- leave the asparagus tips for the top.


  1. Preheat oven to 350 F
  2. Whip eggs until light and lemon colored (or use a blender)
  3. In a small bowl, mix flour, salt and baking powder, and gradually whisk or blend this into the eggs, a little at a time, beating with each addition.
  4. Stir in ricotta or cottage cheese, melted butter, cheese and herbs.
  5. Grease a 9 x 13 baking dish or round equivalent. Pour in half of the egg mixture. Scatter the chopped asparagus (reserving the tips for the top) then pour the remaining egg mixture over top. Scatter asparagus tips over the top and place in the middle of the oven. See notes for additions.
  6. Bake until center puffs up and is no longer wobbly, 45 mins -1 ¼ hours, depending on the width of your baking dish. (Shallow glass baking dishes and cast-iron skillets cook the fastest. )
  7. Once puffed let rest 15 minutes before cutting.
  8. Leftovers can be stored up to 3-4 days and reheated (baked or microwave)


ADDITIONS: Feel free to add sautéed onion, shallots, garlic, leeks, sprinbk onions, spinach, mushrooms or peppers for added flavor. Or to just help clean out your fridge. 😉 Quick cooking veggies like asparagus and peas can be put in raw.

Mexican version: sauteed onion, garlic, peppers, corn and cilantro. Oregano instead of thyme. 🙂


  • Serving Size:
  • Calories: 346
  • Sugar: 3.3 g
  • Sodium: 618.5 mg
  • Fat: 23.1 g
  • Saturated Fat: 12.6 g
  • Carbohydrates: 11.3 g
  • Fiber: 1 g
  • Protein: 23.5 g
  • Cholesterol: 283.9 mg



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  1. This was really delicious and hearty. I made and refrigerated the egg/cheese/flour etc. portion the night before our brunch. Day of, I let the mixture come to room temp, then assembled with a multitude of fresh raw veggies (no asparagus but I added some diced ham) and baked according to your directions. I made half a recipe (5 eggs, etc.) and it worked well. I’m making a full recipe for a dinner meeting this week. Again, thanks for such good and good-looking recipes.

  2. Do you think this recipe would work if your tofu “ricotta” were subbed in? I don’t have real ricotta on hand right now.

    1. Hi Tracy! This is such a good question- I have not tried it with our tofu ricotta, but I love the idea of this, and I have made a tofu frittata but never with eggs! So I am not sure? I think it is worth a try?

  3. We all loved this recipe! I added carmelized onions and mushrooms with the asparagus and used Gruyère- absolutely delicious! Thank you for the dish we’ll be sure to have next Xmas morning!

  4. Hi, I just love your site! How would ricotta be in place of the cottage cheese. This is what I have in the fridge.


  5. Great recipe,

    If you like asparagus to be crunchy add it at the end of baking on the top. After it’s out from the oven, you can add some fresh cherry tomatoes (sliced) on the top. As for mushrooms, they taste great if you fry them with yellow or white onions until cooked before adding into the dish.

    1. Hi Nicholas- great question. I have never tried freezing this- but don’t see why not? Please leave notes if you do try it for the rest of us. Thanks!

  6. Just a quick note to let you know how much I’m enjoying your site. I’ve made 4 recipes since stumbling across this site a couple days ago!
    Made this Asparagus & Goat Cheese Fritatta tonight for Meatless Monday. I added thinly sliced leeks and a few mushrooms that were hanging around in the fridge. It was delicious!
    Your Skillet Tamale Pie was so flavourful! I used your 2 minute Enchilada Sauce in it. We loved it!
    Not a huge matcha fan but I loved the Matcha Green Tea and Pineapple Smoothie. The color was brilliant and it was quite refreshing.
    Excited to try more of your delicious recipes!

  7. Thank you for posting this delicious recipe! I took your advice and got creative by using up my farmer’s market finds in the light & tasty puff.

  8. Oh where did you buy that measuring cup from? so gorgeous, love to have it………love your photos, styling and of course your recipes……..thanks, Sonja

  9. This looks so fluffy and delicious! I love the combination of creamy goat cheese with fresh asparagus!


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