Print

Tender Asparagus and Goat Cheese Frittata

asparagus and goat cheese frittata - featured image
Print Recipe

A simple and delicious frittata featuring tender asparagus and creamy goat cheese with crispy edges, perfect for breakfast or brunch.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1 bunch asparagus (about 12 oz / 340 g), trimmed and cut into 1-inch pieces
  • 4 oz (115 g) goat cheese, crumbled
  • 1/4 cup (60 ml) whole milk or half-and-half
  • 2 tablespoons olive oil or butter
  • 1 clove garlic, minced (optional)
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh chives or parsley (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Trim the tough ends of the asparagus and cut into 1-inch pieces.
  3. Heat 1 tablespoon of olive oil or butter in an oven-safe 10-inch skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
  4. Add asparagus pieces and sauté for 3-4 minutes until bright green and slightly tender. Season lightly with salt and pepper.
  5. In a mixing bowl, whisk together 8 large eggs and 1/4 cup milk or cream until just combined and frothy. Add 1/2 teaspoon salt and freshly ground black pepper.
  6. Pour the egg mixture over the sautéed asparagus in the skillet. Tilt the pan to distribute evenly.
  7. Sprinkle the crumbled goat cheese over the top, letting it nestle into the eggs.
  8. Cook on stovetop over medium-low heat for about 5 minutes without stirring, until edges start to set and crisp but center remains slightly runny.
  9. Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the frittata is fully set and lightly golden on top. A knife inserted near the center should come out clean.
  10. Remove from oven and let rest for 3-5 minutes. Sprinkle with fresh chives or parsley if desired.
  11. Use a spatula to loosen edges if needed, cut into wedges, and serve warm or at room temperature.

Notes

Use room temperature eggs for even cooking and fluffiness. Do not stir the eggs once cooking on stovetop to achieve crispy edges. Let the frittata rest before slicing for better texture. Cast iron skillet recommended for best crispy edges. Variations include swapping asparagus with spinach or green beans, and goat cheese with feta or ricotta.

Nutrition

Keywords: asparagus, goat cheese, frittata, breakfast, brunch, crispy edges, easy recipe, spring vegetables

Find it online: https://avabake.com/tender-asparagus-and-goat-cheese-frittata-recipe-easy-crispy-edges-perfect-for-breakfast/