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.
Sauté or roast veggies first?
For maximum flavor and caramelization, I prefer to roast the veggies before adding them to the frittata. This method is true 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.
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. A frittata is also much lower in calories than a quiche.
Since frittatas can be made ahead of time and reheated in the oven, they are perfect for entertaining. 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.
Other vegetable options:
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.
Your fork is waiting.
For more simple breakfast recipes, check out my Pinterest Board!
📖 Recipe
Asparagus and Goat Cheese Frittata
Ingredients
- 1 bunch asparagus cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 pinch salt and pepper
- 8 large eggs
- ¼ cup milk any type
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 ounces goat cheese or feta
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, 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.
Tracie
This was amazing! I doubled and made two. 3 of us ate one for lunch. 5 stars.
Liz DellaCroce
Oooo great idea! So glad you liked it!
TERRIE
This was delicious!
Liz DellaCroce
I’m so glad you liked it!!
julie
I want to make this for a bunch this Sunday. Everyone will be coming to our house after church, so I would like as much prepped ahead of time Will the asparagus be a bad texture if I make it ahead or what if I make the whole thing ahead and just reheat? Thoughts? Thanks!
Liz DellaCroce
This is great for making ahead!! Just reheat in the oven or in a skillet with olive oil. Enjoy!
barb
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.
Liz DellaCroce
Oh I’m so so glad Barb!
carolina
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).
Liz DellaCroce
Oh I’m so glad you loved it!!
Joanne
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!
Liz DellaCroce
Why did I wait so long to make them?!
Amelia @Eating Made Easy
This looks PERFECT for a Spring brunch (hint hint, Tyler: Mother’s Day!) and is so beautiful!
Liz DellaCroce
hahah I hope you had a great Mother’s Day!!
Stephanie @ Eat. Drink. Love.
You had me at goat cheese :)
Liz DellaCroce
Seriously!! Goat cheese is the best. :)
Sophia @ NY Foodgasm
YES, YES, YES, need this fritatta in mt life, love asparagus!
Liz DellaCroce
Yes you do Sophia!!
Jessica @ A Kitchen Addiction
I love frittatas for how easy and versatile they are! Yours looks perfect!
Liz DellaCroce
I need to start making them more often! I’m hooked!
steph@stephsbitebybite
I just want to scoop out the blobs of goat cheese and eat them all first! Is that wrong :)
Liz DellaCroce
Umm…. NO! That’s the best part! I would do the same! :)
eat good 4 life
Perfect for the occasion. I love goat cheese and asparagus so this is totally up my alley!
Liz DellaCroce
Me too girl!
Jeanette | Jeanette's Healthy Living
Love this Spring frittata! Just had one last week made with broccoli and it was so good. Can’t wait to try this!
Anna @ Crunchy Creamy Sweet
I love frittatas! I need to try the addition of goat cheese! Sounds fabulous!
Liz DellaCroce
I just adore goat cheese!! I hope you try it Anna!
Annie @Maebells
How fun! I think I am going to add this into our “breakfast for dinner” rotation! Thanks for sharing!
Liz DellaCroce
Yes this is perfect for that!!
Meriem @ Culinary Couture
Yum! Thanks for bringing something savory to the party! We needed it to balance out all the sweetness :)
Liz DellaCroce
I couldn’t resist!! :)
Cookin Canuck
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.
Liz DellaCroce
I was so happy when both Rich and Asher ate this!! I am definitely going to be making these more frequently. :)
Michelle Lahey
I love goat cheese and asparagus together – I will have to make this for a weekend brunch soon!
Liz DellaCroce
They are such a classic combo!!
Gaby
Wish I had this for lunch today!
Liz DellaCroce
Wish you did too! :)
Georgia @ The Comfort of Cooking
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! ♥
Liz DellaCroce
I hope you enjoyed your shower!! Wish we were all in person!!!
Marie @ Little Kitchie
Love frittatas, so perfect for a shower!
Liz DellaCroce
I am hooked!!
Jennie @themessybakerblog
This is such a great recipe, Liz! I adore goat cheese and asparagus.
Liz DellaCroce
You and me both! Thank you jennie!
Ashley M. | Our Full Table
I love fritattas! You can put anything in them and they’re always delicious!
Liz DellaCroce
Seriously!! Why did I wait so long?!
Stephanie @ Girl Versus Dough
Now all I can think about is Giada saying “frittata” and how much I want this one. ;)
Liz DellaCroce
hahaha I know it was in my head all day!!
Phi @ The Sweetphi Blog
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!
Liz DellaCroce
Goat Cheeese for the win!!
ashley - baker by nature
What a perfect breakfast idea, Liz! I may just make this for MY mama on Sunday :) xo
Liz DellaCroce
You should!!! :)
Christine from Cook the Story
Hello delicious brunch! This looks fabulous!
Liz DellaCroce
Thank you Christine!!
Julia
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 :)
Liz DellaCroce
Seriously!!! I’m so glad I’m finally part of the Frittata Club!!
Erin @ Texanerin Baking
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. :)
Liz DellaCroce
haha – sorry for not making a pink dessert!!!!! But I figured we could use a little protein. ;) xoxo
Erin @ Texanerin Baking
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! :D (in my world)
Leah
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!
Liz DellaCroce
You will be blown away at how easy it is!!