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.
Asparagus and Goat Cheese Frittata
Ingredients
- 1 bunch asparagus left whole stems trimmed
- 1 tablespoon olive oil
- 1 pinch salt and pepper
- 8 eggs
- 1/4 cup low fat milk
- 1/2 teaspoon salt
- 1/4 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.
Nutrition Information:
julie
May 7, 2015 at 9:17 pmI 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
May 8, 2015 at 4:51 pmThis is great for making ahead!! Just reheat in the oven or in a skillet with olive oil. Enjoy!
barb
November 9, 2014 at 11:17 amThis 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
November 10, 2014 at 9:21 amOh I’m so so glad Barb!
carolina
October 5, 2014 at 4:25 pmI 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
October 5, 2014 at 9:30 pmOh I’m so glad you loved it!!
Joanne
May 9, 2014 at 5:03 pmFritattas 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
May 12, 2014 at 12:45 pmWhy did I wait so long to make them?!
Amelia @Eating Made Easy
May 9, 2014 at 2:44 pmThis looks PERFECT for a Spring brunch (hint hint, Tyler: Mother’s Day!) and is so beautiful!
Liz DellaCroce
May 12, 2014 at 12:45 pmhahah I hope you had a great Mother’s Day!!
Stephanie @ Eat. Drink. Love.
May 7, 2014 at 11:53 pmYou had me at goat cheese :)
Liz DellaCroce
May 8, 2014 at 1:58 pmSeriously!! Goat cheese is the best. :)
Sophia @ NY Foodgasm
May 7, 2014 at 11:10 amYES, YES, YES, need this fritatta in mt life, love asparagus!
Liz DellaCroce
May 8, 2014 at 1:59 pmYes you do Sophia!!
Jessica @ A Kitchen Addiction
May 7, 2014 at 9:50 amI love frittatas for how easy and versatile they are! Yours looks perfect!
Liz DellaCroce
May 8, 2014 at 2:00 pmI need to start making them more often! I’m hooked!
[email protected]
May 7, 2014 at 8:32 amI just want to scoop out the blobs of goat cheese and eat them all first! Is that wrong :)
Liz DellaCroce
May 8, 2014 at 2:00 pmUmm…. NO! That’s the best part! I would do the same! :)
eat good 4 life
May 6, 2014 at 8:58 pmPerfect for the occasion. I love goat cheese and asparagus so this is totally up my alley!
Liz DellaCroce
May 9, 2014 at 10:42 amMe too girl!
Jeanette | Jeanette's Healthy Living
May 6, 2014 at 8:50 pmLove 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
May 6, 2014 at 5:06 pmI love frittatas! I need to try the addition of goat cheese! Sounds fabulous!
Liz DellaCroce
May 9, 2014 at 10:42 amI just adore goat cheese!! I hope you try it Anna!
Annie @Maebells
May 6, 2014 at 3:48 pmHow fun! I think I am going to add this into our “breakfast for dinner” rotation! Thanks for sharing!
Liz DellaCroce
May 9, 2014 at 10:42 amYes this is perfect for that!!
Meriem @ Culinary Couture
May 6, 2014 at 3:48 pmYum! Thanks for bringing something savory to the party! We needed it to balance out all the sweetness :)
Liz DellaCroce
May 9, 2014 at 10:42 amI couldn’t resist!! :)
Cookin Canuck
May 6, 2014 at 2:00 pmFrittatas 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
May 6, 2014 at 2:47 pmI was so happy when both Rich and Asher ate this!! I am definitely going to be making these more frequently. :)
Michelle Lahey
May 6, 2014 at 1:32 pmI love goat cheese and asparagus together – I will have to make this for a weekend brunch soon!
Liz DellaCroce
May 6, 2014 at 2:47 pmThey are such a classic combo!!
Gaby
May 6, 2014 at 12:46 pmWish I had this for lunch today!
Liz DellaCroce
May 6, 2014 at 2:47 pmWish you did too! :)
Georgia @ The Comfort of Cooking
May 6, 2014 at 12:45 pmLiz, 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
May 6, 2014 at 2:48 pmI hope you enjoyed your shower!! Wish we were all in person!!!
Marie @ Little Kitchie
May 6, 2014 at 11:54 amLove frittatas, so perfect for a shower!
Liz DellaCroce
May 6, 2014 at 2:48 pmI am hooked!!
Jennie @themessybakerblog
May 6, 2014 at 11:31 amThis is such a great recipe, Liz! I adore goat cheese and asparagus.
Liz DellaCroce
May 6, 2014 at 2:48 pmYou and me both! Thank you jennie!
Ashley M. | Our Full Table
May 6, 2014 at 10:48 amI love fritattas! You can put anything in them and they’re always delicious!
Liz DellaCroce
May 6, 2014 at 2:48 pmSeriously!! Why did I wait so long?!
Stephanie @ Girl Versus Dough
May 6, 2014 at 10:47 amNow all I can think about is Giada saying “frittata” and how much I want this one. ;)
Liz DellaCroce
May 6, 2014 at 2:48 pmhahaha I know it was in my head all day!!
Phi @ The Sweetphi Blog
May 6, 2014 at 10:35 amI 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
May 6, 2014 at 2:49 pmGoat Cheeese for the win!!
ashley - baker by nature
May 6, 2014 at 10:21 amWhat a perfect breakfast idea, Liz! I may just make this for MY mama on Sunday :) xo
Liz DellaCroce
May 6, 2014 at 2:49 pmYou should!!! :)
Christine from Cook the Story
May 6, 2014 at 9:51 amHello delicious brunch! This looks fabulous!
Liz DellaCroce
May 6, 2014 at 2:49 pmThank you Christine!!
Julia
May 6, 2014 at 9:17 amYippyyyyyy 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
May 6, 2014 at 2:49 pmSeriously!!! I’m so glad I’m finally part of the Frittata Club!!
Erin @ Texanerin Baking
May 6, 2014 at 8:25 amOooh. 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
May 6, 2014 at 8:52 amhaha – sorry for not making a pink dessert!!!!! But I figured we could use a little protein. ;) xoxo
Erin @ Texanerin Baking
May 6, 2014 at 8:55 amWhat? 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
May 6, 2014 at 8:22 amI 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
May 6, 2014 at 8:52 amYou will be blown away at how easy it is!!