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A rich and fluffy Baked Egg Frittata (crustless quiche) with asparagus 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.

Happy Weekend! This Baked Egg Frittata with Asparagus 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.

Reheat the next day and serve with a green salad for a delicious lunch or dinner.

It’s also a nice way to use up extra veggies in the fridge. Sometimes I’ll add sautéed leeks, mushrooms, bell peppers, spinach or shallots.

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!

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

Start with fresh ingredients.

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To make the Frittata base, beat the eggs until light and fluffy (or use a blender!).

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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.

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

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.

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.

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 easy baked egg dish! |

Asparagus Frittata


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


Units Scale
  • 10 large Eggs
  • 1/2 C 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 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

Keywords: asparagus frittata, baked frittata, baked frittata with asparagus, egg puff,



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  1. This recipe was delicious! We added mushrooms to ours, and even my 2 year old gobbled it up!

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


  3. 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.

  4. EXcellent! Can you halve the ingredients and make it in a quiche pan for a smaller family?

    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!

  5. 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!

  6. 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.

  7. 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

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


Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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