Spring Brunch Frittata Asparagus (Printable)

A light and fluffy dish with asparagus, creamy goat cheese, and fresh herbs perfect for spring dining.

# What You'll Need:

→ Vegetables

01 - 1 bunch asparagus (about 7 ounces), trimmed and cut into 3/4 inch pieces
02 - 1 small red onion, finely chopped
03 - 1 cup baby spinach, roughly chopped

→ Dairy

04 - 6 large eggs
05 - 1/4 cup whole milk
06 - 3.5 ounces goat cheese, crumbled
07 - 2 tablespoons grated Parmesan cheese

→ Herbs & Seasonings

08 - 2 tablespoons fresh chives, finely sliced
09 - 1 tablespoon fresh dill, chopped
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch of red pepper flakes

→ For Cooking

13 - 2 tablespoons olive oil
14 - 1 tablespoon unsalted butter

# Directions:

01 - Preheat oven to 350°F.
02 - In a large ovenproof skillet, heat olive oil over medium heat. Add red onion and sauté for 2 to 3 minutes until softened.
03 - Add asparagus and cook for 4 to 5 minutes, stirring occasionally, until just tender. Add spinach and cook until wilted, about 1 minute.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, and half of the chives and dill until well combined.
05 - Reduce heat to low. Pour egg mixture evenly over the vegetables in the pan. Dollop goat cheese evenly on top and sprinkle with Parmesan. Cook undisturbed for 4 to 5 minutes, until the edges begin to set but the center is still slightly runny.
06 - Transfer skillet to the preheated oven and bake for 10 to 12 minutes, or until the frittata is just set in the center and lightly golden.
07 - Remove from oven and let rest for 5 minutes. Garnish with remaining herbs and a pinch of red pepper flakes.
08 - Slice into wedges and serve warm or at room temperature.

# Expert Advice:

01 -
  • It's naturally gluten-free and packed with protein, so it works for practically any dietary situation without tasting like a compromise.
  • The frittata sits happily on a plate warm or cold, making it perfect for whenever people actually show up hungry.
  • Fresh herbs and goat cheese transform simple eggs into something that feels fancier than it has any right to be.
02 -
  • Don't bake it longer than 12 minutes just because you're nervous; a slightly underdone center is better than a rubbery, overcooked one, and carryover cooking finishes the job perfectly.
  • An ovenproof skillet is not optional here—glass and plastic handles will melt, so make sure yours has metal all the way through before sliding it into the oven.
03 -
  • Room-temperature eggs whisk into a smoother, more uniform mixture, so take them out of the fridge while you're prepping everything else.
  • If your skillet doesn't have a metal handle, wrap it in foil before putting it in the oven to protect any plastic or silicone.
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