Description
A quick and tasty sheet pan asparagus frittata that’s perfect for busy weeknight dinners, featuring eggs, asparagus, and savory cheese.
Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk (or half-and-half for extra richness)
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons fresh herbs (chives, parsley, or dill work beautifully)
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 pound fresh asparagus, woody ends trimmed
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Optional: 1/2 cup crumbled feta or goat cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup toasted pine nuts
- 8 slices prosciutto, torn into pieces
Instructions
- Preheat your oven to 375°F (190°C) and position a rack in the center. Line a rimmed 18×13-inch sheet pan with parchment paper, allowing some overhang for easy removal. Lightly oil the parchment paper.
- Prepare the asparagus by trimming off the woody ends. If your asparagus spears are thick, consider halving them lengthwise for more even cooking. Slice the red onion thinly.
- Spread the asparagus and red onion on the prepared sheet pan. Drizzle with 2 tablespoons olive oil, sprinkle with lemon zest, red pepper flakes (if using), salt, and pepper. Toss gently to coat, then arrange in an even layer. Roast for 5 minutes to give the vegetables a head start.
- While the vegetables begin roasting, whisk the eggs in a large bowl until well combined. Add the milk, minced garlic, chopped herbs, salt, and pepper. Whisk again until smooth. Stir in the grated Parmesan cheese.
- Remove the sheet pan from the oven after the vegetables have pre-roasted. Carefully pour the egg mixture over and around the asparagus, ensuring it spreads evenly to all corners of the pan. If using, sprinkle with additional cheese like feta or goat cheese.
- Return the sheet pan to the oven and bake until the eggs are just set and no longer jiggly in the center, approximately 15-18 minutes. The frittata should be lightly golden on top but not browned.
- If desired, switch the oven to broil for the last 1-2 minutes to get a lovely golden top. Watch carefully to prevent burning!
- Allow the frittata to cool for 5 minutes before slicing. If you’ve used parchment paper with overhang, you can lift the entire frittata out for easier slicing. Cut into 8-12 squares, depending on your serving preferences.
Notes
- Bring eggs to room temperature before using for even cooking.
- Don’t overmix the eggs to avoid a dense frittata.
- This recipe is designed for a standard 18×13-inch sheet pan.
- This frittata can be made up to 24 hours in advance and reheated before serving.
- Store cooled leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheat in a microwave for quick serving, or use an oven for a better texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: N/A
Nutrition
- Serving Size: 1/8 of the frittata
- Calories: 220
- Sugar: N/A
- Sodium: N/A
- Fat: 16
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 5
- Fiber: 2
- Protein: 14
- Cholesterol: N/A
Keywords: sheet pan asparagus frittata, easy weeknight dinner, quick frittata recipe, gluten free frittata, vegetarian frittata