Asparagus Gruyere Frittata

By Camille Styles
Asparagus Frittata

Asparagus Frittata

recipe by brita olsenphotographed by rob gullixson

This asparagus gruyere fritatta was created as part of a fresh and modern Easter Sunday brunch. See the fully story here!


Asparagus Gruyere Frittata

Serves 6 - 8

Asparagus Gruyere Frittata

By Camille Styles


  • 8 eggs
  • 1 bunch asparagus
  • 1/2 cup of milk
  • 1 cup gruyere cheese, shredded
  • 2 shallots
  • 1/4 cup shredded parmesan


  1. Preheat oven to 350 degrees.
  2. Slice shallots and add to a warm pan with 1 tablespoon of butter. Cook on low heat until softened, constantly stirring, about 8 minutes. Set aside to cool.
  3. Meanwhile blanch asparagus spears by bringing a pot of salted water to a boil. Add spears and let cook until slightly tender about 3 minutes. Remove from water and transfer to an ice bath. Drain asparagus and set aside.
  4. In a medium bowl whisk eggs, adding milk and season with salt and pepper.
  5. Add egg mixture to a greased 9" pan or skillet. Sprinkle in shredded cheese and shallots. Top with asparagus spears and parmesan.
  6. Bake at 350 for 20-25 minutes or until center is set.
  7. Let cool and serve immediately.

Comments (2)

  1. Clever Girl Reviews says:

    I miss frittatas so much since I can’t eat egg anymore. Gruyere is one of my go to cheeses for any egg dish I still make for others. Especially crepes.

  2. nuriel shechtman says:

    wow looks freaking amazing !! love your recipes

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