Roasted Asparagus Frittata

Herb Asparagus Frittata with Mozzarella | Naturally Ella

A perfect spring breakfast or brunch, this asparagus frittata uses pre-roasted asparagus and lots of herbs.


  • ½ pound asparagus
  • 1 medium shallot (sliced)
  • 1 clove garlic (sliced)
  • 3 teaspoons olive oil (divided)
  • 8 large eggs
  • ¾ cup milk
  • ¼ cup minced fresh flat-leaf parsley (plus extra for serving)
  • 3 tablespoons minced chives
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 ounces fresh mozzarella


  1. Preheat oven to 400˚F. Chop 1” from the bottom of the asparagus. Place in a roasting pan along with the sliced shallots, garlic, 2 teaspoons olive oil, and salt. Toss until everything is combined and well coated with the olive oil. Roast asparagus until tender, 30 to 40 minutes
  2. Turn up the heat to 425˚F. Whisk together eggs, milk, herbs, salt, and pepper. Add remaining teaspoon of olive oil into an 8” high-sided skillet over medium-low heat. Pour in the egg mixture and let cook/sit for 4 to 5 minutes, until the bottom has started to set.
  3. Sprinkle the asparagus mixture on top of the eggs and top the frittata with mozzarella. Transfer to the oven and Bake for 15 to 18 minutes until frittata is completely set- it should be puffed and the cheese should be browning. Sprinkle with extra parsley before serving.


Tips & Tricks: roast the asparagus ahead of time to make the frittata faster.

Stock up: get the pantry ingredients you will need: asparagus, eggs, herb page

Nutrition: see the information.