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Home » Asparagus & Beet Frittata — A Backyard Chicken Egg Recipe

Asparagus & Beet Frittata — A Backyard Chicken Egg Recipe

  • Recipes
photo of a frittata in a cast iron pan

One of the best parts of having backyard chickens is the eggs. Some people refer to their chickens as the only pet that pays rent. It’s funny but true. It’s easy to get in a rut with how you use your eggs so we thought you might like to try our asparagus & beet frittata.

What Is a Frittata?

Essentially, a frittata is a quiche without the crust. Or, you can look at a frittata as an efficient way to make an omelet for more than one person or as an egg pizza. Frittatas are Italian in origin whereas a quiche is French. Tomato, toma-to. Either way, you’re sure to love this great dish that you make with your very own farm-fresh eggs. How cool is that?

Asparagus & Beet Frittata Recipe

This recipe feeds about 6 people, depending upon how you portion it. Normally, Bridget bakes her frittatas in a glass pie pan but today in our test kitchen, she used a cast iron skillet


Frittata ingredients include eggs, veggies, a protein source of some kind, butter (of course), salt & pepper, and heavy cream. The varieties are endless, really. Think about things that go together well – independently of the eggs. That’s the key. In many ways, eggs serve as a binder in baking – and an extra source of protein So, if you were making a spinach and mushroom frittata, you really want to pair it with goat or feta cheese and not Colby jack, for example. 

  • 6 large, room-temperature eggs. We had a few pullet eggs (they’re brighter yellow and have more yoke to egg white) so we made this frittata with 9 eggs.
  • ¼ c of whole milk (or ⅓ c of heavy cream)
  • 4 tbsp salted butter 
  • 1 bell pepper
  • 1 roasted beet (or 2 small)
  • ⅓ c of white onion 
  • Tips of a bunch of asparagus (about 20)
  • 5 slices of sharp cheddar
  • Italian Seasoning
  • Freshly-Ground Pink Himalayan Salt 
  • Freshly-Ground Pepper


  • Preheat the oven to 400ºF.
  • Beat the 6 room temperature eggs. You don’t have to get all fancy with a Kitchen Aid, a fork works just fine. Whisk in the milk. Set aside.
  • Dice the onion finely. 
  • Dice the beets, bell peppers, and cut the asparagus tips. 
  • On low (we used a gas stove on 2), sauté the veggies in butter. Start with onions. As soon as they caramelize, add beets, bell peppers, and asparagus last. 
  • Once you can really smell the veggies – cooking is an olfactory experience – it’s time to add in your eggs.
  • Top with 5 slices of cheese (or grated if you have it).
  • Sprinkle Italian Seasoning, freshly-ground pepper, and freshly-ground salt.
  • Bake for 15 minutes uncovered.

You did it! Frittatas can be served hot or cold. This frittata would pair even better with a fresh garden salad drizzled with balsamic dressing.

Will you add this to your lunch or dinner meal plans?