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!
Asparagus and Goat Cheese Frittata
- 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
- 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.