Spring Brunch Frittata Asparagus (Printable Version)

A light, fluffy dish featuring asparagus, goat cheese, fresh herbs, and vibrant spring vegetables.

# What You'll Need:

→ Vegetables

01 - 1 bunch asparagus (about 7 oz), 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 oz goat cheese, crumbled
07 - 2 tablespoons grated Parmesan cheese

→ Herbs and 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 over medium heat, warm olive oil and add red onion. 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, approximately 1 minute.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, and half of the chives and dill until combined.
05 - Reduce heat to low. Pour egg mixture evenly over vegetables in the pan. Distribute goat cheese evenly on top and sprinkle with Parmesan.
06 - Cook undisturbed for 4 to 5 minutes until edges begin to set but center remains slightly runny.
07 - Transfer skillet to preheated oven and bake for 10 to 12 minutes until frittata is just set in center and lightly golden.
08 - Remove from oven and let rest for 5 minutes. Garnish with remaining herbs and a pinch of red pepper flakes if desired.
09 - Slice into wedges and serve warm or at room temperature.

# Additional Tips::

01 -
  • It comes together in under an hour and somehow tastes like you spent all morning cooking.
  • Goat cheese does something quietly elegant here—it melts into creamy pockets instead of disappearing entirely.
  • You can eat it warm, room temperature, or even chilled the next day without it falling apart.
02 -
  • Don't skip the resting time at the end—those 5 minutes make the difference between a frittata that holds together and one that falls apart on the serving plate.
  • If your skillet isn't ovenproof, simply finish cooking it on the stovetop over very low heat with a lid on top instead of transferring to the oven, though it won't develop that golden top.
03 -
  • Room temperature ingredients whisk together more smoothly and create a more uniform texture throughout the finished frittata.
  • The moment you see the edges set but the center still slightly wobbly is the exact moment to transfer to the oven—trust that jiggle, because carryover heat will finish it perfectly.
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