Roasted Asparagus, Green Onion, and Blue Cheese Frittata

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 2-4 1x
  • Category: Breakfast



  • 1/2 lb asparagus
  • 56 green onions
  • 1 tablespoon olive oil
  • 6 large eggs
  • 3/4 cup whole milk
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup crumbled blue cheese
  • Blue cheese for topping
  • Greens from green onions


  1. Preheat oven to 400˚.
  2. Remove part of the dark greens from the green onions and set aside. Remove last 1/2″ of asparagus if needed. If asparagus stalks and green onions are thick, carefully slice length-wise in halves or even quarters. Toss with 1/2 tablespoon olive oil and roast until tender, 10-15 minutes.
  3. Once asparagus is close to being tender, heat 1/2 tablespoon olive oil in an 8″ cast iron skillet over medium. Whisk together eggs, milk, salt, pepper, and blue cheese. Pour into hot skillet and let cook for 2-3 minutes.
  4. Take tender asparagus mixture and layer in the eggs as they cook. Continue to cook for 2-3 more minutes, or until bottom begins to set.
  5. Transfer skillet to oven, still at 400˚, and continue to cook until set, 8-10 minutes.
  6. Serve with extra blue cheese and finely diced dark green onion bits.