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Feed Your Creativity — Asparagus and Cheese Frittata

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  • Author: Heather Kinnaird


An asparagus frittata with aged Havarti is great for an easy weeknight supper, but special enough for your Easter brunch.


  • 8 eggs
  • 1/2 cup heavy cream (can also use half and half or whole milk)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 shallot, thinly sliced
  • 1 pound asparagus, trimmed, and cut into 1 inch pieces
  • 1/2 cup shaved Castello Aged Havarti


  1. pre-heat your broiler
  2. whisk together the eggs, cream, 1/4 tsp salt, and 1/4 tsp pepper
  3. Heat butter and oil in an oven proof skillet (10 – 12 inch) over medium heat
  4. add shallot,stirring until it begins to soften (about 2 minutes)
  5. add asparagus, and cook until tender (5 – 8 minutes)
  6. add remaining salt and pepper, stir
  7. increase the heat to med-high, and add the eggs
  8. occasionally, lift up the cooked edges to allow the uncooked eggs to flow underneath
  9. cook 5 minutes (the center will still be loose)
  10. top with the shaved Havarti, and place under the broiler (about 6 inches form the heat)
  11. cook 3 minutes, until puffed and golden brown
  12. allow to cool 5 minutes before serving
  • Category: Breakfast, Main
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