Hey y’all! If you love light, fluffy, and flavorful egg dishes, you’re going to adore this Asparagus Soufflé Frittata. It’s a beautiful brunch or quick dinner option that combines tender asparagus and creamy cheese, all lifted with the texture of a soufflé, but with none of the stress. Whether you’re hosting guests or treating yourself, this recipe guarantees delicious results in under an hour. Let’s get cooking!
Why You’ll Love This
- Ultra-fluffy texture thanks to whipped egg whites.
- Quick to prepare—just 15 minutes of hands-on time.
- Perfect for brunch, light dinner, or even meal prep.
- Customizable with your favorite cheeses, herbs, or veggies.
- Deliciously healthy and packed with spring flavor!
Ingredients
- 6 large eggs, separated
- 1/3 cup whole milk
- 1/2 cup grated Gruyère cheese (or Swiss)
- 1/4 cup grated Parmesan cheese
- 3/4 cup thinly sliced asparagus (about 8 spears, trimmed)
- 2 tablespoons chopped fresh chives
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
Directions
Prep the Ingredients (5 minutes)
- Preheat your oven to 375°F (190°C) and position a rack in the middle. Butter an 8-inch ovenproof skillet or baking dish.
- Trim and thinly slice the asparagus. Grate both Gruyère and Parmesan cheeses. Chop the chives.
Cook the Asparagus (5 minutes)
- In your prepared skillet, melt the butter over medium heat. Add the asparagus and cook for 2-3 minutes until just tender but still bright green. Remove from heat.
Make the Soufflé Base (5 minutes)
- In a large bowl, whisk together the egg yolks, milk, Gruyère, Parmesan, chives, salt, pepper, and nutmeg.
Whip the Egg Whites (5 minutes)
- With a hand mixer or stand mixer, beat egg whites until soft peaks form. Gently fold the whites into the yolk mixture in two additions, keeping as much air as possible.
Combine and Bake (25-30 minutes)
- Spread the cooked asparagus across the bottom of your skillet. Pour the soufflé frittata mixture over the top and gently smooth out. Bake for 25–30 minutes, until puffed, set in the center, and lightly golden on top.
- Remove from the oven. Let cool for 5 minutes, slice, and serve warm!
Notes
- Room-temperature eggs whip up fluffier—take them out 30 minutes before starting if possible.
- Don’t overbake; check for a slight jiggle in the center for perfect custardy texture.
- Swap in your favorite herbs such as dill, parsley, or basil for a fresh twist.
Variations
- Mushroom & Asparagus Frittata: Sauté sliced mushrooms with the asparagus for earthy flavor.
- Ham & Asparagus Frittata: Add 1/3 cup diced cooked ham to the base for a heartier version.
- Spinach Soufflé Frittata: Replace half the asparagus with baby spinach leaves for extra greens.
Required Equipment
- 8-inch ovenproof nonstick skillet or baking dish
- Electric mixer or whisk (for beating egg whites)
- Mixing bowls
- Spatula
- Measuring cups and spoons
Storage Instructions
- Cool leftovers completely, then cover tightly and refrigerate for up to 3 days.
- Reheat slices gently in the oven at 300°F (150°C) for about 8 minutes or microwave in 30-second intervals until warmed through.
- Freezing is not recommended due to the soufflé texture.
Suggested Pairings & Serving Recommendations
- Serve with a crisp green salad dressed in lemon vinaigrette.
- Pair with crusty artisan bread or warm croissants.
- Enjoy with a glass of fresh orange juice or sparkling wine for brunch.
Pro Tips
- Be gentle when folding egg whites—overmixing will deflate your soufflé.
- Sprinkle extra cheese on top before baking for a golden, cheesy crust.
- Bake immediately after combining the soufflé mixture for maximum rise.
FAQ
- Can I use a different cheese?
- Absolutely! Swiss, cheddar, or goat cheese all work wonderfully with asparagus.
- How do I know when the frittata is done?
- The top should be puffed and lightly golden, and the center should be just set with a slight jiggle.
- Can I make this recipe ahead of time?
- You can prep the asparagus and cheese ahead, but for fluffiest results, bake the soufflé frittata just before serving.
Prep time: 15 minutes
Total time: 45 minutes
Serves: 4
Ingredients
- 6 large eggs, separated
- 1/3 cup whole milk
- 1/2 cup grated Gruyère cheese (or Swiss)
- 1/4 cup grated Parmesan cheese
- 3/4 cup thinly sliced asparagus (about 8 spears, trimmed)
- 2 tablespoons chopped fresh chives
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
Instructions
-
1Preheat your oven to 375°F (190°C) and position a rack in the middle. Butter an 8-inch ovenproof skillet or baking dish.
-
2Trim and thinly slice the asparagus. Grate both Gruyère and Parmesan cheeses. Chop the chives.
-
3In your prepared skillet, melt the butter over medium heat. Add the asparagus and cook for 2-3 minutes until just tender but still bright green. Remove from heat.
-
4In a large bowl, whisk together the egg yolks, milk, Gruyère, Parmesan, chives, salt, pepper, and nutmeg.
-
5With a hand mixer or stand mixer, beat egg whites until soft peaks form. Gently fold the whites into the yolk mixture in two additions, keeping as much air as possible.
-
6Spread the cooked asparagus across the bottom of your skillet. Pour the soufflé frittata mixture over the top and gently smooth out. Bake for 25–30 minutes, until puffed, set in the center, and lightly golden on top.
-
7Remove from the oven. Let cool for 5 minutes, slice, and serve warm!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
238 caloriescal
Protein:
16 gg
Fat:
17 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
5 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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