Spring Brunch Frittata Asparagus (Printable version)

Fluffy frittata with asparagus, goat cheese, and fresh herbs, perfect for a light spring meal.

# What You'll Need:

→ Vegetables

01 - 1 bunch asparagus (about 7 ounces), trimmed and cut into 3/4 inch pieces
02 - 1 small red onion, finely chopped
03 - 1 cup baby spinach, roughly chopped

→ Dairy

04 - 6 large eggs
05 - 1/4 cup whole milk
06 - 3.5 ounces goat cheese, crumbled
07 - 2 tablespoons grated Parmesan cheese
08 - 1 tablespoon unsalted butter

→ Herbs and Seasonings

09 - 2 tablespoons fresh chives, finely sliced
10 - 1 tablespoon fresh dill, chopped
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch of red pepper flakes

→ For Cooking

14 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 350°F.
02 - In a 10 to 11 inch ovenproof skillet, heat olive oil over medium heat. Add red onion and sauté for 2 to 3 minutes until softened.
03 - Add asparagus and cook for 4 to 5 minutes, stirring occasionally, until just tender. Add spinach and cook until wilted, approximately 1 minute.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, and half of the chives and dill until well combined.
05 - Reduce heat to low. Pour egg mixture evenly over the vegetables in the skillet. Dollop goat cheese evenly on top and sprinkle with Parmesan.
06 - Cook undisturbed for 4 to 5 minutes, until the edges begin to set but the center is still slightly runny.
07 - Transfer skillet to the preheated oven and bake for 10 to 12 minutes, or until the frittata is just set in the center and lightly golden.
08 - Remove from oven and let rest for 5 minutes. Garnish with remaining herbs and a pinch of red pepper flakes.
09 - Slice into wedges and serve warm or at room temperature with a simple green salad and crusty bread.

# Expert Advice:

01 -
  • It's the kind of dish that looks like you spent hours in the kitchen when you actually didn't.
  • Spring vegetables shine without any fuss, and the goat cheese adds this creamy richness that makes it feel indulgent.
  • Works for brunch, lunch, or dinner—and tastes just as good cold the next day.
02 -
  • The frittata will continue cooking a tiny bit after you pull it from the oven, so take it out when it still looks slightly underdone in the center—it firms up as it cools and stays tender that way.
  • Your skillet matters more than you'd think; a nonstick one makes sliding it out of the pan effortless, while cast iron gives you those beautiful browned edges.
03 -
  • Room temperature eggs whisk together faster and create a slightly fluffier texture than cold ones straight from the fridge.
  • Don't skip the resting time—those 5 minutes make the difference between a custard-like center and a frittata that slices cleanly.
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