Flipped Frittata with Asparagus
Recipe Description:
This Flipped Frittata with Asparagus is a light, protein-rich, and satisfying dish perfect for breakfast, brunch, or even a quick dinner. Instead of baking in the oven, this frittata is cooked entirely on the stovetop, then flipped to ensure golden crisp edges and a fluffy center. The asparagus adds a fresh, slightly sweet crunch, while herbs and cheese elevate the flavor beautifully.
Total Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2–3
Ingredients:
6 large eggs
1/4 cup milk (optional, for fluffiness)
1 cup asparagus, trimmed and chopped into 1-inch pieces
1/2 cup onion, finely chopped
1/2 cup shredded cheese (cheddar, feta, or goat cheese work well)
1 clove garlic, minced
1 tbsp olive oil or butter
1 tbsp chopped fresh herbs (parsley, chives, or basil)
Salt and pepper, to taste
Optional: pinch of chili flakes or paprika for heat
Instructions:
Prepare asparagus: Blanch the asparagus in boiling water for 2–3 minutes until just tender. Drain and set aside.
Whisk the eggs: In a bowl, beat eggs with milk (if using), herbs, salt, and pepper.
Sauté vegetables:
Heat olive oil in a non-stick skillet (8–10 inch) over medium heat. Add onions and cook for 2 minutes. Stir in garlic and blanched asparagus, cook another 2–3 minutes until fragrant
Add eggs & cook:
Lower the heat to medium-low. Pour the egg mixture evenly over the veggies. Let it cook undisturbed for 5–7 minutes until the bottom is set.
Add cheese & flip:
Sprinkle cheese evenly over the top. Place a large plate over the skillet, carefully flip the frittata onto the plate, then slide it back into the pan to cook the other side for 3–4 minute
Serve:
Slide onto a cutting board or plate. Let rest 1–2 minutes before slicing. Garnish with extra herbs and serve warm or at room temperature.
Serving Suggestions:
Pair with a fresh side salad, toast, or roasted potatoes.
Can be packed in lunchboxes and served cold or at room temp.
Nutritional Info (Per Serving — serves 3):
Nutrient Amount
Calories ~220 kcal
Protein 14 g
Carbohydrates 6 g
Fat 15 g
Fiber 2 g
Sugar 2 g
Sodium ~300 mg
High in protein
Low in carbs
Gluten-free
Common Questions & Answers
Q1: Can I use other vegetables?
A: Yes! Mushrooms, bell peppers, spinach, or zucchini are great options.
Q2: How do I flip it without breaking?
A: Use a plate slightly larger than the skillet. Invert carefully and slide it back in using a spatula.
Q3: Can I make it dairy-free?
A: Yes, omit the cheese and milk or use plant-based alternatives like oat milk and vegan cheese.
Q4: How long does it last in the fridge?
A: Up to 3 days, stored in an airtight container.
Q5: Can I bake it instead?
A: Absolutely. Pour into an oven-safe skillet and bake at 180°C (350°F) for 15–20 minutes.