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Questions: support@dailybreadrecipe.com

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The recipes in Explore Recipes are adapted from the Wikibooks Cookbook, written by Wikibooks contributors and licensed under CC BY-SA 4.0. Daily Bread rewrote their steps and shortened their introductions; the adapted recipes are shared under the same licence, which lets you copy, change and share them as long as you credit the source and keep the licence. Each recipe names its source, its authors and the exact revision used, and each saved copy keeps that credit in its notes. Photos come from Wikimedia and keep their own licences, credited on each recipe. Daily Bread is not affiliated with or endorsed by Wikibooks or the Wikimedia Foundation.

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Privacy

How the site handles data is described in the privacy policy.

Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

Asparagus Frittata

Serves 4 Difficulty 2/5 Ingredients 9 Steps 9

Like the traditional Spanish omelet, frittata is a thick, hearty omelet filled with vegetables. A frittata may be filled with any variety of vegetables, cheeses, pastas, or meats. This recipe is for a simple vegetarian one.

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 bunch of fresh asparagus, trimmed and chopped
  • 8 large eggs
  • 3 teaspoons milk (whole fat milk is best, but part skim would be fine)
  • 2 teaspoons chopped fresh basil or 1 teaspoon dried basil
  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 3 tablespoons grated Parmesan cheese

Steps

  1. Beat eggs, milk, basil, salt and pepper in bowl. Set aside.
  2. Preheat broiler/oven to 350°F (175°C). Heat olive oil in heat-safe skillet over medium heat.
  3. Add garlic to hot oil. Sauté about 1 minute until fragrant.
  4. Add chopped asparagus. Sauté about 5 minutes until it begins to soften.
  5. Pour in egg mixture. Cook about 4 minutes or until bubbles form in center.
  6. Sprinkle Parmesan on top. Transfer pan to oven immediately.
  7. Cook under broiler about 3 minutes until top puffs and browns.
  8. Remove pan from oven; it is hot. Cut frittata into wedges.
  9. Serve immediately with crusty bread and fresh fruit.

Notes from the original

  • Try bitter greens like Swiss chard, ruby chard, or broccoli rabe.
  • Bell peppers, mushrooms, potatoes, and zucchini are all delicious in a frittata.
  • For a meat version, try adding cubed ham, chopped bacon or pancetta, or any variety of sausage.
  • Different cheeses can be used, such as fontina, cheddar, havarti, Emmenthal, or Pecorino Romano.
  • You may also add ½ cup of cooked, drained pasta such as linguine, spaghetti, or even macaroni.
  • Adding breadcrumbs to the beaten eggs is another good way of adding bulk.

Source. Adapted from “Cookbook:Asparagus Frittata” by Wikibooks contributors, revision of 2025-07-10, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.