Asparagus Goat Cheese Frittata
A light and fluffy frittata packed with tender asparagus, creamy goat cheese, and fresh herbs. Perfect for a simple brunch, lunch, or a quick weeknight dinner, ready in under 35 minutes.
For 6 servings
4 steps. 25 minutes total.
- 1
Preheat your oven to 400°F (200°C)
- a.In a large bowl, whisk the eggs until the yolks and whites are just combined. Whisk in the milk, chopped dill, salt, and black pepper until smooth. Set aside.
- 2
Step 2
- a.Heat the olive oil in a 10-inch oven-safe skillet (cast iron or non-stick) over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the asparagus pieces and sauté until tender-crisp, about 4-5 minutes.
- 3
Pour the prepared egg mixture evenly over the cooked asparagus in the skillet
- a.Gently stir once to distribute the vegetables. Sprinkle the crumbled goat cheese and optional Parmesan cheese over the top. Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the edges are set and the center is just slightly wobbly.
- 4
Carefully remove the skillet from the oven
- a.The handle will be very hot. Let the frittata rest in the skillet for 5 minutes. It will firm up as it cools. Slice into 6 wedges and serve warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a well-seasoned cast iron or non-stick oven-safe skillet to prevent the frittata from sticking.
- 2Don't over-whisk the eggs; just combine them. Over-whisking can create a tough, dense texture.
- 3To easily trim asparagus, hold a spear at both ends and bend it. It will naturally snap where the woody part ends.
- 4The frittata is perfectly cooked when the center has a slight jiggle. It will continue to cook from residual heat as it rests.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days. It's great cold or reheated.
- 6Feel free to add other vegetables like mushrooms, spinach, or bell peppers along with the asparagus.
Adapt it for your goals.
Dairy free
Use unsweetened almond milk instead of dairy milk and substitute the goat cheese with a dairy-free feta or omit it entirely.
high proteinHigh protein
Add 1/2 cup of cooked, chopped bacon, ham, or prosciutto along with the asparagus for an extra protein boost.
kid friendlyKid friendly
Swap asparagus for milder vegetables like spinach (wilted first) or finely chopped broccoli. Use a mild cheddar instead of goat cheese.
healthyHealthy
Use egg whites instead of whole eggs and low-fat milk to reduce calories and fat content. Add more vegetables like bell peppers and spinach.