A frittata is an Italian-style baked egg dish made with vegetables, herbs, and occasionally cheese. It’s essentially a crustless quiche, but typically lighter and easier to prepare.

Frittata vs. Quiche: Which is Best?

Both are delicious, but frittatas are quicker and simpler to prepare. Since there’s no crust, they’re naturally gluten-free and easy to customize for different dietary needs. Quiche is a heavier meal thanks to the crust.

Sun-Dried Tomato & Asparagus Frittata (Baked)

Name: Sun-Dried Tomato and Asparagus Frittata (Baked)
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian
Ingredients: Extra virgin olive oil or avocado oil cooking spray (for baking dish); 2 teaspoons extra virgin olive oil; ½-pound asparagus, woody ends removed, cut to ½-inch pieces; 1 large shallot, finely chopped; 1/3 cup jarred sun-dried tomatoes in extra virgin olive oil, drained and chopped (about 6 tomatoes); 2 large cloves garlic, peeled, crushed, and minced (about 1 tablespoon); 8 large eggs at room temperature; ¼ cup unsweetened non-dairy milk; ½ teaspoon salt; ¼ teaspoon fresh cracked pepper (about 10 spins on a pepper grinder); Shredded Parmigiano-Reggiano (optional)

Description

This asparagus frittata recipe is a fresh, spring-inspired dish made with sautéed asparagus, sun-dried tomatoes, shallots, and garlic, baked into an egg custard for a savory brunch staple. It’s naturally gluten-free, dairy-optional, vegetarian, and perfect for meal prep or easy entertaining.

Ingredients

Units Scale

Extra virgin olive oil or avocado oil cooking spray (for baking dish) 2 teaspoons extra virgin olive oil 1/2-pound asparagus, woody ends removed, cut to 1/2-inch pieces 1 large shallot, finely chopped 1/3 cup jarred sun-dried tomatoes in extra virgin olive oil, drained and chopped (about 6 tomatoes) 2 large cloves garlic, peeled, crushed, and minced (about 1 tablespoon) 8 large eggs at room temperature 1/4 cup unsweetened non-dairy milk 1/2 teaspoon salt 1/4 teaspoon fresh cracked pepper (about 10 spins on a pepper grinder)

Garnish:

Shredded Parmigiano-Reggiano (optional)

Cook Mode Prevent your screen from snoozing while you cook

Instructions

Preheat the oven to 350º F and spray a 9 ½-inch pie dish with avocado oil or extra virgin olive oil cooking spray.

Sauté the Veggies: In a large skillet, warm the olive oil over medium-low heat. Add the chopped asparagus, shallot, sun-dried tomatoes, and garlic, and sauté until the shallots begin to turn translucent, about 3-5 minutes. Pour into the greased pie dish.

Whisk the eggs: In a large mixing bowl, whisk the eggs, non-dairy milk, salt, and pepper until smooth. Pour the egg mixture over the veggies.

Bake for 30-35 minutes or until the center has set and the internal temperature reaches 160º F on a meat thermometer.

Rest: Remove the frittata from the oven and let it rest for 10 minutes before slicing.

Serve with freshly grated Parmigiano-Reggiano cheese if desired and season with salt and pepper to taste.

Storage: Cover and refrigerate any leftovers for up to 4 days.

Notes

Let the eggs come to room temperature while prepping the veggies for easier whisking.
A hand mixer is optional, but helpful for especially fluffy eggs.