We adore this asparagus souffle frittata! It’s flavorful, satisfying and light, perfect for a spring brunch or even easy dinner. This recipe is filled with spring vegetables and herbs, cheese and topped with lemon ricotta. Delicious and fancy!

I’m here to tell you I may never make a frittata another way again!

asparagus souffle frittata

What a way to welcome in the first day of spring. It’s the perfect recipe to usher in the changing season and move to fresher meals that still taste fabulous and fill us up. I love it! 

frittata mixins

This soufflé frittata is incredibly fluffy and light, and it’s packed with all sorts of delicious spring flavors so you can make it for your brunch festivities. I like to serve this with creamy ricotta cheese and it is absolute heaven.

folding together souffle frittata

Can we call a frittata elevated? Because that’s all I can think about here. This frittata is ELEVATED. The soufflé method makes it feel fancy and special – like something you would serve at a party or find at a special brunch. And while it does take an extra step, it’s not SO fancy that you couldn’t also make it for dinner tonight!

Yes, this frittata soufflé could totally be dinner tonight. Give me some toasted, buttered sourdough and I am here for the party. 

souffle frittata in pan

When I discovered the soufflé frittata my mind was blown. It isn’t anything crazy, and it’s not an exact soufflé, of course. But the method of whipping the egg whites and folding them into the yolks makes them taste and feel soufflé-like. And that makes all the difference!

asparagus souffle frittata

I have made waffles this way before. Whipping the egg whites to soft peaks, folding the mixture into the waffle batter – and the result is a light and airy waffle that is just incredible. It’s the same way here. All the frittata ingredients get mixed with the egg yolks. The whites get whipped to medium peaks, and then folded into the yolks. EASY!!

asparagus souffle frittata

The whole mixture then gets poured into an oven-safe skillet. I top it with asparagus to be extra about spring. Then you bake it for a bit and it gets all soft and puffed up and fabulous.

asparagus souffle frittata

The end result is a frittata which is almost croissant-like. See those layers?! It’s soft, fluffy, incredibly light and still so, so flavorful. With the first forkful, this appeared to be as soft as a brioche or light and fluffy bread. It’s just amazing. 

asparagus souffle frittata

Of course, you can add anything you want into this frittata! Different vegetables, a variety of cheeses, even cooked sausage or bacon or ham. Really the options are endless.

And simple!

  • Whisk together your egg yolks and mix-ins.
  • Beat the egg whites until medium peaks form.
  • Fold the egg whites into the yolk mixture.
  • Pour in the skillet and bake! 

The extra step of whipping the egg whites is totally worth it. 

asparagus souffle frittata

To make things even MORE special, I love to serve this with some creamy ricotta cheese. I stir in fresh lemon zest and black pepper for extra zing. This is so incredibly filling, satisfying and delicious. I like to dollop the ricotta on top or serve it on the side. This makes it feel so elegant. 

asparagus souffle frittata

And it’s perfect for spring, Easter or even any wedding or fancy festivities you have this year!

asparagus souffle frittata

Asparagus Souffle Frittata

Asparagus Souffle Frittata

We adore this asparagus souffle frittata! It's flavorful, satisfying and light, perfect for a spring brunch or even easy dinner. This recipe is filled with spring vegetables and herbs, cheese and topped with lemon ricotta. Delicious and fancy!
No ratings yet
Leave a Review »


  • 8 large eggs, separated
  • kosher salt and pepper
  • 4 green onions, thinly sliced
  • 2 garlic cloves, minced
  • cup chopped fresh herbs: like parsley, basil and thyme, plus more for topping
  • 4 ounces freshly grated sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • 15 to 20 thin asparagus spears, woody stems removed
  • ¾ cup ricotta cheese
  • 1 lemon, zest freshly grated
  • micro greens or fresh arugula, for topping


  • Preheat the oven to 375 degrees F. Separate the eggs. Place the egg whites in a bowl of your electric mixture. Place the egg yolks in a large mixing bowl.
  • To the egg yolks, add a big pinch of salt and pepper, the onions, garlic, fresh herbs and cheddar cheese. Whisk until combined.
  • Beat the egg whites until medium peaks form.
  • Fold the egg whites into the egg yolk mixture. Do not whisk the mixture - fold it until completely combined and fluffy.
  • Heat the butter in a 10-inch skillet over medium-low heat. As soon as the butter starts to get brown bits on the bottom, pour in the frittata mixture. Use a spatula to smooth out the top. Place the asparagus spears on top. Cook for about 5 minutes, then turn off the heat. I sprinkle the top with one more pinch of salt and pepper just so the asparagus spears get some flavor too.
  • Stick the pan in the oven. Bake the frittata for 15 to 18 minutes, until golden brown and puffed. Make sure the center is cooked through.
  • Stir together the ricotta cheese, lemon zest and a few cracks of black pepper. Stir in a pinch of salt.
  • Let the frittata cool slightly. Top with micro greens or asparagus. Serve with the ricotta cheese. Enjoy!


adapted from rachael ray

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!

asparagus souffle frittata

So stunning.