Recipe: Asparagus Soup with Frittata Bites

updated Jan 29, 2020
Asparagus Soup with Frittata Bites
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(Image credit: Izy Hossack)

Asparagus is definitely one of my favorite summer-time vegetables. It has such a fresh, clean flavor and it’s super easy to prepare. Usually I just eat it steamed with some salted butter or lemon juice as a side dish, but cooking it in a simple broth makes for a light and quick summer lunch.

(Image credit: Izy Hossack)

Asparagus and eggs are also a killer combo so it’s not surprising that adding cubes of frittata, generously flavored with thyme and black pepper, is a good idea when it comes to this soup.

I like to make the frittata ahead of time, cut it into cubes and keep it in the fridge. Then during the week all I have to do is heat up the broth and the cook the asparagus for a few minutes, then I throw in the frittata and lunch is ready!

Due to the lack of starchy carbs within the soup I eat it with a generous chunk of sourdough bread on the side to lend the meal a bit more substance. However you could add a few ounces of pasta, probably something like orzo or egg noodles, to the chicken stock and cook it until al dente before adding the asparagus. Either way you’ll end up with a satiating yet refreshing bowl of summer soup.

(Image credit: Izy Hossack)

Asparagus Soup with Frittata Bites

Serves 4

Nutritional Info


  • 4

    large eggs

  • 1 tablespoon

    fresh or dried thyme leaves

  • Large pinch of salt, plus more for seasoning the soup

  • Large pinch of freshly ground black pepper

  • 1 tablespoon

    olive oil

  • 4 cups

    high-quality chicken or vegetable broth

  • 9 ounces

    asparagus stalks, woody ends removed adn cut into 1-inch pieces

  • 2

    scallions, thinly sliced


  1. Preheat your oven's broiler to the highest setting. Beat together the eggs, thyme, salt and pepper in a small bowl using a fork.

  2. Heat the olive oil in a small, oven-proof skillet over a medium heat. Tilt and swirl the skillet to coat it with the oil. Pour the beaten egg mixture into the skillet and cook over a medium-low heat for five to seven minutes when you should be able to see the egg starting to set at the edges.

  3. Place the skillet under the broiler and cook for 1 to 2 minutes until golden brown on top. Run a spatula around the edge of the frittata to loosen it then turn it out onto a cutting board. Slice into 1/2-inch cubes.

    → At this point, the frittata cubes and can be kept refrigerated for up to a week.

  4. To make the soup, bring the chicken or vegetable broth to the boil in a large pot over a high heat. Add the asparagus and the scallions to the broth. Cook for 3 to 4 minutes until the asparagus is tender. Season to taste with salt and then divide the broth, asparagus and frittata cubes between four bowls and serve.