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Delicious asparagus frittata served on a plate for breakfast

Asparagus Frittata

A delightful Asparagus Frittata that combines fresh eggs with vibrant vegetables and tangy goat cheese, perfect for any meal of the day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Egg Base
  • 8 large large eggs Consider using locally sourced eggs for richer flavor.
  • 0.25 cup whole milk or cream Adds creaminess; almond or oat milk can be suitable alternatives.
  • 0.5 teaspoon salt Enhances flavors; adjust to taste, especially if using salty cheese.
  • 0.5 teaspoon black pepper Adds a subtle heat; consider fresh ground for an aromatic lift.
Vegetables
  • 1 tablespoon olive oil For sautéing; avocado oil makes a great substitute for a neutral flavor.
  • 0.5 cup asparagus Provides crunch; substitute with seasonal vegetables like bell peppers or zucchini.
  • 1 cup fresh spinach A nutrient-rich addition; kale can also work well if chopped finely.
  • 0.25 cup peas For sweetness; green beans or broccoli florets can be used in a pinch.
Cheese & Herbs
  • 3 oz goat cheese Adds creaminess and tang; feta or ricotta can be great replacements if desired.
  • 0.25 cup fresh herbs (e.g., parsley, chives, basil) Brightens the dish; choose herbs that resonate with your palate.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together the eggs, milk (or cream), salt, and pepper until well combined. Set aside.
Cooking
  1. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the asparagus and sauté for about 4-5 minutes, stirring occasionally, until tender yet bright green.
  2. Introduce the spinach and peas to the skillet, cooking for an additional 2-3 minutes until the spinach wilts and the peas are heated through.
  3. Evenly distribute the vegetables across the skillet. Then, pour the egg mixture over them, gently stirring once to mix, and let it cook undisturbed for 2-3 minutes until the edges begin to set.
  4. Sprinkle crumbled goat cheese and chopped herbs evenly over the top.
  5. Transfer the skillet to the oven and bake for 10-12 minutes until the center is set and the top is lightly golden.
  6. Remove from the oven and let it rest for 5 minutes before slicing. Serve warm or at room temperature.

Notes

Serve warm alongside a fresh green salad and toast for a balanced meal. Store any leftovers in an airtight container in the fridge for up to three days. Freeze individual slices for up to three months.