My Favorite Mediterranean Asparagus Frittata Recipe

For me, the start of the warmer seasons isn’t marked by the calendar. It’s marked by that first trip to the farmer’s market where I see them: perfect, slender bunches of bright green asparagus, standing at attention like little soldiers of spring. The sight instantly fills my head with ideas, but I always come back to this one.

This beautiful dish is more than just a meal; it’s a celebration on a plate. It’s the recipe I turn to for lazy Sunday brunches that stretch into the afternoon, and it’s the simple, elegant dinner that makes a quiet Tuesday feel special. This Mediterranean asparagus frittata recipe is my way of welcoming all that fresh, vibrant flavor back into my kitchen, and I’m so excited to share it with you.

Why You’ll Fall in Love with This Recipe

Effortlessly Elegant: With its vibrant colors from roasted peppers, fresh dill, and gorgeous asparagus, this frittata looks like it came from a fancy café. No one needs to know how simple it was to pull together!
A Flavor Powerhouse: We’re not just tossing vegetables in a pan. By roasting the tomatoes and peppers first, we concentrate their sweetness, creating an incredible depth of flavor that complements the salty feta and earthy mushrooms.
Healthy and So Satisfying: Packed with protein and loaded with veggies, this is a fantastic low carb breakfast idea that will keep you full and energized for hours. It’s naturally gluten-free and endlessly delicious.

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The Ingredients You’ll Need

Here’s what you’ll need to create this beautiful dish. The quality of your ingredients will really make it shine!

Eggs: The star of the show! You’ll need 12 large eggs to create a tall, fluffy frittata.
Asparagus: Look for a large bunch of fresh asparagus, about 1 ½ pounds. My tip: Choose spears that are firm and bright green with tightly closed tips for the best flavor and texture.
A Trio of Cheeses: We’re using shredded low-moisture mozzarella for that perfect melt, grated Parmesan for a nutty, salty bite, and crumbled feta for creamy, tangy pockets of flavor.
Vegetables: Cremini mushrooms, a red bell pepper, and cherry or grape tomatoes bring sweetness, color, and texture.
Aromatics & Herbs: Fresh garlic and lots of fresh dill are essential for that signature Mediterranean taste.
Pantry Staples: Extra virgin olive oil, kosher salt, and a pinch of red pepper flakes for a tiny bit of warmth.

The Secrets to a Perfect Frittata

Over the years, I’ve learned a few things that take a frittata from good to absolutely unforgettable. These are my non-negotiables!

Roast Your Veggies First: Don’t skip this step! Roasting the tomatoes and peppers for just 15 minutes before adding them to the frittata deepens their sweetness and prevents them from releasing too much water into the eggs.
Get a Good Sear on Your Mushrooms: Sauté the mushrooms without stirring them too much at first. Letting them sit and develop a deep golden-brown color is key to unlocking their rich, umami flavor.
Don’t Over-Whisk: When you whisk the eggs, you only need to go until the yolks and whites are just combined and slightly frothy. Over-whisking can make the final texture tough instead of tender and custardy.

Step-by-Step Instructions

Ready to make the most delicious vegetarian egg bake? Let’s get started.

Roast the Peppers & Tomatoes: First, get your oven preheating to 375°F (190°C). Toss your diced peppers and halved tomatoes with a drizzle of olive oil on a baking sheet and roast them for about 15 minutes. They’ll become wonderfully soft and sweet.
Prepare the Egg Base: While the veggies are roasting, crack your eggs into a large bowl. Add in the Parmesan, 1 cup of the mozzarella, chopped dill, salt, and red pepper flakes. Give it all a good whisk and set it aside.
Sauté the Asparagus & Mushrooms: In a 12-inch oven-safe skillet, heat the rest of your olive oil over medium-high heat. Add the mushrooms and cook until they’re nicely browned, then add the asparagus and garlic, cooking for another 4 minutes until the asparagus is bright and crisp-tender.
Combine and Assemble: Pour the egg mixture directly into the skillet over the cooked asparagus. Gently stir everything together. Now, scatter your roasted peppers, tomatoes, and all of that glorious crumbled feta cheese over the top.
Bake to Perfection: Transfer the entire skillet to the oven and bake for 15-18 minutes. You’ll know it’s ready when the edges are set and the center has just a tiny bit of jiggle.
The Finishing Touch: Sprinkle the remaining mozzarella on top and pop it under the broiler for 2-3 minutes. This is how you get that irresistible, golden, bubbly cheese topping. Let it rest for 5 minutes before slicing—this is the hardest part!

Expert Tips & Smart Swaps

Storage: Leftovers are fantastic! Store slices in an airtight container in the fridge for up to 3 days. It’s delicious cold, straight from the fridge, or gently reheated.
Cheese Swaps: This frittata with asparagus and feta is a classic combination, but you could easily swap the feta for creamy goat cheese for a different tangy flavor.
Herb Variations: If you don’t have dill, fresh parsley or chives would also be wonderful in this Mediterranean frittata.

Your New Favorite Brunch Dish Awaits!

This recipe is more than just a set of instructions; it’s an invitation to slow down, enjoy the season, and share a wonderful meal with people you love. It’s proof that simple, fresh ingredients can create something truly special.

I hope this beautiful asparagus frittata recipe brings a little bit of sunshine to your table. If you make it, I’d love to hear about it!

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Mediterranean Asparagus & Roasted Pepper Frittata

A vibrant, protein-packed frittata featuring tender-crisp asparagus and sweet roasted peppers. This easy, one-pan meal is perfect for a satisfying brunch or a light weeknight dinner, embodying the fresh flavors of the Mediterranean.

Course Main Course

Cuisine Mediterranean-Inspired

Keyword Asparagus frittata recipe, Mediterranean frittata, Roasted vegetable frittata

Prep Time 15

Cook Time 25

Resting Time 5

Total Time 45

Servings 6

Calories 549kcal

Equipment

Large mixing bowl
Whisk
12-inch oven-safe, non-stick skillet
Baking sheet
Cutting board and chef's knife

Ingredients

3 tbsp 45 ml extra virgin olive oil, divided
2 cloves garlic finely minced
12 large eggs
1 large bunch asparagus about 1 ½ lbs / 680 g, tough ends removed and cut into 1-inch (2.5 cm) segments
1 ½ cups about 6 oz / 170 g cremini mushrooms, sliced
1 red bell pepper diced
1 ½ cups cherry or grape tomatoes halved
1 ½ cups about 6 oz / 170 g shredded low-moisture mozzarella cheese, divided
¾ cup about 3 oz / 85 g grated Parmesan cheese
¾ cup about 3.5 oz / 100 g crumbled feta cheese
⅓ cup fresh dill chopped, plus extra for serving
¾ tsp kosher salt
¼ tsp red pepper flakes

Instructions

Stage 1: Prepare Oven and Roast Vegetables : Position an oven rack in the center and preheat to 375°F (190°C). On a baking sheet, toss the halved tomatoes and diced red bell pepper with 1 tablespoon of the olive oil and a pinch of salt. Arrange them in a single layer and roast for 15 minutes until they begin to soften and concentrate in flavor.
Stage 2: Form the Egg Custard : While the vegetables roast, crack the 12 eggs into a large mixing bowl. Add the grated Parmesan, 1 cup of the shredded mozzarella, the chopped dill, kosher salt, and red pepper flakes. Whisk vigorously until the mixture is uniform in color and slightly frothy. Set this aside.
Stage 3: Sauté Asparagus and Mushrooms : Place your 12-inch oven-safe skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Once shimmering, add the sliced mushrooms and cook for 4-6 minutes, allowing them to brown without stirring too frequently. Add the asparagus pieces and minced garlic, and continue to sauté for another 4 minutes until the asparagus is bright green and tender-crisp.
Stage 4: Combine and Assemble : Remove the skillet from the heat. Pour the prepared egg custard evenly over the sautéed asparagus and mushrooms. Gently stir once to ensure the vegetables are evenly distributed. Scatter the roasted tomatoes, peppers, and all the crumbled feta cheese over the surface.
Stage 5: Bake Until Set : Transfer the skillet to the preheated oven. Bake for 15-18 minutes, or until the frittata is puffed and the center is just barely set (it should have a slight jiggle). An instant-read thermometer inserted into the center should register 165°F (74°C).
Stage 6: Final Melt and Rest : Sprinkle the remaining ½ cup of mozzarella cheese over the top. Switch the oven setting to a low broil. Position the skillet about 6 inches from the heating element and broil for 2-3 minutes, just until the cheese is melted and develops a few lightly golden spots. Allow the frittata to rest in the skillet for 5 minutes before garnishing with extra dill, slicing, and serving.

Notes

Storage:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days. It's delicious served cold, at room temperature, or gently reheated.

Ingredient Swaps:
Feel free to substitute goat cheese for feta for a creamier texture. For herbs, fresh parsley or chives work beautifully in place of dill.

Troubleshooting a Watery Frittata:
High-moisture vegetables like mushrooms can release water. Sautéing them until they are well-browned, as directed, helps evaporate this moisture and concentrates their flavor, ensuring a perfectly set frittata.