Type: Main Course, Frittata
Prep Time: 5 min.
Cook Time: 20 min.
Ready in: 25 min.
Servings: 6

This beautiful frittata that features ribbons of asparagus and creamy Graskaas will impress any brunch guest.


  1. Preheat the oven to 350°F. Laying the asparagus flat on a cutting board, shave off ribbons with a vegetable peeler, discarding the thick ends. Cut the Beemster Graskaas into ½ inch cubes.
  2. Add the oil to a 12-inch, oven-safe skillet over medium-high heat. Sauté the mushrooms for 5 min. until tender.
  3. Meanwhile, whisk the eggs in a large bowl with the milk. Season with salt and pepper. Add the asparagus to the pan with the mushrooms and pour in the eggs. Mix to combine all ingredients.
  4. Add the cubes of Beemster Graskaas cheese evenly around the pan. Transfer pan to oven and bake 15 min. - 20 min., or until cheese is melted and eggs have set. Cut into wedges and serve warm or room temperature.

Tip: Substitute Beemster Mild for a subtle change.

Tip: Replace asparagus with broccoli florets for a seasonal substitute.


  • 2 bunch asparagus
  • 8 oz Beemster Graskaas
  • 4 tbsp olive oil
  • 2 cups sliced mixed mushrooms
  • 12 eggs
  • 3 tbsp whole milk

Cheeses Mentioned


We use our cow's first spring milk to make this limited-edition cheese, and it’s the creamiest cheese of the year.

Pairs with:

Rosé wines. Serve diced atop asparagus or mixed into peas.