Frittata Di Asparagi

Frittata Di Asparagi
© Stine Christiansen

Frittata di Asparagi


This asparagus frittata recipe is perfect as a starter or to take on a spring picnic.

350 g green asparagus
2 tablespoon(s) olive oil
5 eggs
2 tablespoon(s) Greek yoghurt
2 tablespoon(s) grated parmesan
3 twigs fresh thyme, chopped
Salt, black pepper, freshly ground


  • Snap off the woody ends of the asparagus spears.  
  • Wash and cook in boiling salted water for about 4-5 minutes.
  • Drain. Sauté briefly and vigorously in a pan with the olive oil. Set aside.
  • Beat the eggs, yoghurt, salt, pepper, Parmesan and thyme leaves in a bowl. 
  • Heat the oven to 180°C/356°F, line a tart tin with baking paper and arrange the asparagus decoratively as shown in the picture.
  • Pour the egg mixture over the top and bake in the oven for 25-30 minutes.
  • Leave to cool slightly, remove from the tin and serve.

Food styling by Thomas Steinmann

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