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.
Have you ever tried making a frittata for breakfast or brunch? If you haven’t, I highly recommend you give it a try! It could not be easier, and it could not be more delicious! My Asparagus and Goat Cheese Frittata is a tasty way to increase your veggie intake, and an easy way to feed a crowd.
If you enjoy eggs for breakfast, give my Easy Breakfast Frittata and Greek Breakfast Egg Skillet a try next!
Ingredients
- Asparagus: A bit grassy and mild in flavor, but full of folic acid, fiber, and vitamins.
- Eggs: A great source of protein and many other nutrients!
- Milk: Makes the frittata fluffy.
- Goat Cheese: A bit tangy, crumbly, and salty in flavor.
How to Make an Asparagus and Goat Cheese Frittata
Step 1. Crack your eggs into a large bowl.
Step 2. Whisk the eggs with the milk and a pinch of salt and pepper until well scrambled.
Step 3. In a large, non-stick, oven-safe skillet, add some olive oil and the roasted asparagus. Sauté for 1 minute.
Step 4. Pour the eggs over the top of the asparagus, then crumble the goat cheese over the top. Move pan to a 400 degree oven and cook for about 12 minutes.
Once eggs are set, remove from the oven, garnish with fresh herbs, and enjoy your Asparagus and Goat Cheese Frittata!
Tips From The Chef
- For maximum flavor and caramelization, I prefer to roast the veggies before adding them to the frittata. This method works regardless of whether you’re using asparagus, red peppers, broccoli, or zucchini. Alternatively, you can also sauté the veggies in a pan first if you’re a bit crunched on time.
- In lieu of asparagus, you can use zucchini, broccoli, or Swiss chard. If you don’t have goat cheese, try feta, or pecorino. The options are endless!
Frequently Asked Questions
Unlike a quiche, which is baked into a buttery crust, a frittata is crust-less. As a result, it’s gluten-free, low-carb, and high protein.
Since frittatas can be made ahead of time and reheated in the oven, they are perfect for entertaining and gatherings. Great for breakfast and brunch, serve it at baby showers, Mother’s Day brunch, or bridal showers.
The beauty of a frittata is you can throw almost anything in them. If you’d put it in an omelette, you can put it in a frittata. Get creative and make it your own!
More Breakfast Recipes
- Blueberry Yogurt Bread
- Chocolate Peanut Butter Overnight Oats
- Low-Carb Bacon, Egg, and Spinach Egg Casserole
- Apple Banana Nut Oatmeal
- Ham and Cheese Baked Egg Cups
Eat It, Like It, Share It!
Did you try this bread and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
As always, this recipe is more of a method than a hard and fast rule, but let me know how you enjoy this Asparagus and Goat Cheese Frittata!
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Ingredients
Instructions
- 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.
- Whisk together eggs, milk, salt and pepper in a medium bowl; set aside.
- Pre-heat a 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.
- 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.
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