This simple frittata is bursting with fresh flavors from smoky, roasted asparagus and creamy, tangy goat cheese. Ideal for entertaining, busy weeknight dinners or a make-ahead breakfast.
I can’t believe I’m about to admit this but this was my first time ever making a frittata. WHY ON EARTH DID I WAIT SO LONG?!?!! It could not be easier and it could not be more delicious. I am officially hooked and finally understand why Giada says the word “frittata’ with so much gusto.
Not only is this dish extremely fool-proof, but it is protein-packed and full of nutrients. I’m still nursing so I’m a huge fan of egg yolks for all of the vitamins and minerals. And, I’m still working towards my pre-baby weight so I am trying to get more of my calories from protein vs. carbs.
Speaking of baby, today I am thrilled to be celebrating a SURPRISE Virtual Baby Shower hosted by Caroline + Erin for our beautiful friend Georgia of The Comfort of Cooking. She is getting ready to have a baby girl any day now and I could not be more thrilled for her!! Motherhood is an amazing journey and I can’t wait to see Georgia embrace it with elegance and beauty.
Of course, frittatas are ideal for baby showers, a Mother’s Day brunch or any day time party. Easy to whip up in advance and low maintenance to serve, you can use any ingredients you happen to have on hand. In fact, recently I whipped one up on a Sunday and loved having breakfast ready after a quick 60 seconds in the microwave.
As always, this recipe is more of a method than a hard and fast rule book. In lieu of asparagus, you can use zucchini, broccoli or Swiss chard. If you don’t have goat cheese, try feta or peccorino. The options are endless.
For more delicious recipes, be sure to see what all of the gals brought to the party:
- Strawberry Cheesecake Mousse from Texanerin Baking
- Chocolate Covered Strawberry Petit Fours from Chocolate & Carrots
- Strawberry Lemonade Cupcakes from Grandbaby Cakes
- Beet Pesto Pasta from Little Kitchie
- Strawberry Almond Cream Tart from Jeanette’s Healthy Living
- Mini Lemon-Rhubarb Bundt Cakes from Girl Versus Dough
- Lightened Up No Bake Strawberry Cheesecake Parfaits from Steph’s Bite by Bite
- Strawberry Swirl Sour Cream Bars from Crunchy Creamy Sweet
- Lemon Raspberry Poppy Seed Cookie Cups from Cookie Monster Cooking
- Rhubarb Cream Cheese Hand Pies from Eats Well With Others
- Kale Salad with Strawberries, Goat cheese, and Strawberry Vinaigrette from The Roasted Root
- Roasted Strawberry Greek Yogurt Cheesecake from Baker by Nature
- Strawberry Lemonade Frosted Sugar Cookie Bars from A Kitchen Addiction
- Strawberry Lemonade Bars from Culinary Couture
- White Velvet Layer Cake with Strawberry-Raspberry Mascarpone Buttercream from Wicked Good Kitchen
- Lemon Cupcakes with Lemon Glaze from The Messy Baker
Congratulations Georgia!! I can’t wait to see your baby girl!!
- 1 bunch asparagus - left whole, stems trimmed
- 1 tablespoon olive oil
- pinch salt and pepper
- 8 eggs
- ¼ cup low fat milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 ounces goat cheese (or feta)
- Pre-heat oven to 400 degrees and line a baking sheet with foil.
- Toss asparagus with olive oil and a pinch of kosher salt and pepper. Lay in even layer on baking sheet and roast for 10-15 minutes or until slightly charred.
- Remove asparagus from the oven and set aside to cool slightly. (Leave oven at 400 degrees.) Cut into bite-sized pieces and set aside, leaving a few whole if you wish to "decorate" the frittata before baking.
- Whisk together eggs, milk, salt and pepper in a medium bowl; set aside.
- Pre-heat large non-stick, oven-safe pan over medium heat and add chopped asparagus to the pan. Although the asparagus is already cooked, this will allow you to grease the pan a bit with the olive oil from roasting.
- Sauté the asparagus for 1 minute before pouring the egg mixture into the pan. Stir once with a rubber spatula then scatter the goat cheese on top as well as the reserved decorative asparagus spears.
- Place pan in the oven and bake until eggs are set, 12-18 minutes.
- Remove from the oven and slice in eighths. Serve warm, room temperature or chilled.
I have never made a frittata either but this is making me want to try one STAT! How sweet of y’all to put this together for Georgia!
You will be blown away at how easy it is!!
Oooh. I bet Georgia will love all the protein and minerals and things in this frittata! Perfect for the soon-to-be-mommy.
I’ve never even tried a frittata (don’t like eggs) but my husband loves them. Going to bookmark this for when we have brunch! Thanks for bringing something (savory!) to the baby shower.
haha – sorry for not making a pink dessert!!!!! But I figured we could use a little protein.
xoxo
What? Who said anything about making a pink dessert?! Pssh. We needed something savory and this was perfect! We have like 48 desserts and 3 savory things. It’s perfect!
(in my world)
Yippyyyyyy welcome to frittata land! Pretty amazing for your first go-round! I’ve been obsessed with asparagus lately and am ALWAYS up for some tasty tangy goat cheese. Basically, I want to eat the whole thing to myself
Seriously!!! I’m so glad I’m finally part of the Frittata Club!!
Hello delicious brunch! This looks fabulous!
Thank you Christine!!
What a perfect breakfast idea, Liz! I may just make this for MY mama on Sunday
xo
You should!!!
I love a good frittata, and goat cheese on anything, yes please! I love Georgia’s blog, this is so sweet that you’re doing this!
Goat Cheeese for the win!!
Now all I can think about is Giada saying “frittata” and how much I want this one.
hahaha I know it was in my head all day!!
I love fritattas! You can put anything in them and they’re always delicious!
Seriously!! Why did I wait so long?!
This is such a great recipe, Liz! I adore goat cheese and asparagus.
You and me both! Thank you jennie!
Love frittatas, so perfect for a shower!
I am hooked!!
Liz, this is amazing and you are SO sweet to join in on a virtual shower for me – what a huge surprise!! Thank you so much for sharing this beautiful spring frittata. Love all that goat cheese, hehe. I can’t wait to try it! ♥
I hope you enjoyed your shower!! Wish we were all in person!!!
Wish I had this for lunch today!
Wish you did too!
I love goat cheese and asparagus together – I will have to make this for a weekend brunch soon!
They are such a classic combo!!
Frittatas are one of our go-to meals when there just isn’t time to make anything else. My kids love them! It looks as though you nailed the art of making the perfect frittata on the first try.
I was so happy when both Rich and Asher ate this!! I am definitely going to be making these more frequently.
Yum! Thanks for bringing something savory to the party! We needed it to balance out all the sweetness
I couldn’t resist!!
How fun! I think I am going to add this into our “breakfast for dinner” rotation! Thanks for sharing!
Yes this is perfect for that!!
I love frittatas! I need to try the addition of goat cheese! Sounds fabulous!
I just adore goat cheese!! I hope you try it Anna!
Love this Spring frittata! Just had one last week made with broccoli and it was so good. Can’t wait to try this!
Perfect for the occasion. I love goat cheese and asparagus so this is totally up my alley!
Me too girl!
I just want to scoop out the blobs of goat cheese and eat them all first! Is that wrong
Umm…. NO! That’s the best part! I would do the same!
I love frittatas for how easy and versatile they are! Yours looks perfect!
I need to start making them more often! I’m hooked!
YES, YES, YES, need this fritatta in mt life, love asparagus!
Yes you do Sophia!!
You had me at goat cheese
Seriously!! Goat cheese is the best.
This looks PERFECT for a Spring brunch (hint hint, Tyler: Mother’s Day!) and is so beautiful!
hahah I hope you had a great Mother’s Day!!
Fritattas are one of my favorite everything but the kitchen sink dinners! Or breakfasts. Or brunches. Basically, I could eat fritatta all day every day and be pretty happy. Love the goat cheese asparagus combo!
Why did I wait so long to make them?!
I had my in-laws here this weekend. I made it for breakfast. Its was super easy and a hit! They loved it. Thank you life saver. (BTW I’m not much of a cook).
Oh I’m so glad you loved it!!
This and various versions of this recipe is ALWAYS my go to meal for weekend guests. Have never had a bad review. What I love about frittatas is that you can use whatever is fresh at the time.
Oh I’m so so glad Barb!