Comments on: Baked Asparagus Frittata

By: Cookie and Kate

Cookie and Kate — Sun, 12 Apr 2026 01:32:07 +0000

In reply to Karin Kruidenier. Hi Karin, yes you could cook it a little longer in the smaller pan or use the pie dish.

By: Pam

Pam — Sun, 05 Apr 2026 16:33:40 +0000

A favorite of my family..the lemon olive oil on the asparagus adds such a great touch. Thank you

By: TessaLJ

TessaLJ — Sun, 05 Apr 2026 15:16:28 +0000

Made this today with feta cheese, green onions in lieu of shallots and added some fresh dill to brighten it up. It turned out perfect. Beautiful and easily done. I can see doubling the recipe to for an impressive breakfast when we have houseguests. Thank you

By: Karin Kruidenier

Karin Kruidenier — Sun, 05 Apr 2026 15:02:38 +0000

Kate, I am so looking forward to the Asparagus Fritatta. Making your recipe for the first time today. I didn’t realize that I did not have a 9×9 pan-if I use a 8×8 pan, should I cook a little longer or I am better using a 9 inch pie plate? Thank you and Happy Easter!

By: andrea

andrea — Wed, 01 Apr 2026 22:39:45 +0000

In reply to Charlene V.. Glad you said that!! I waas thinking it!

By: Carol MacDonell

Carol MacDonell — Sat, 28 Mar 2026 14:44:02 +0000

Thank you. I love this recipe. It’s versatile too. I add a little smoked salmon to the egg mixture. Delicious.

By: Susan E. Ross

Susan E. Ross — Thu, 07 Aug 2025 16:41:29 +0000

My fritatta was springy until I gently placed the asparagus on top. Then, it deflated!! When I returned it to the oven, I had hoped it would regain it’s springy quality, but never did. Not sure what went wrong…but it’s a delicious omelet!

By: Dania

Dania — Mon, 12 May 2025 17:05:31 +0000

Made this for Mother’s Day brunch and doubled the recipe. It was fantastic and there were absolutely ZERO leftovers! My asparagus was a little thicker than I would have liked, so I par-boiled it for five minutes and added it as directed – it had just enough bite without feeling raw. Thanks Kate!

By: Cookie and Kate

Cookie and Kate — Tue, 22 Apr 2025 03:12:41 +0000

In reply to Barbara Hannay. Hi Barbara, I'm so glad you enjoyed this recipe. Parmesan is a lovely substitute for feta.

By: Barbara Hannay

Barbara Hannay — Mon, 21 Apr 2025 08:21:21 +0000

Kate, I made this frittata for Easter brunch and it was wonderful. I didn’t have fetta cheese, so used Parmesan instead, but it seemed to work really well. I love the pop of the asparagus (I’d given a liberal squeeze of lemon juice along with the olive oil). Thanks so much for your wonderful recipes. I live in Australia and have been following you for years.
Some of your salads have become family favourites.