Spring Brunch Frittata Asparagus (Printable Version)

Fluffy eggs with asparagus, goat cheese, and fresh herbs, perfect for a light spring brunch.

# What You 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

→ Herbs and Seasonings

08 - 2 tablespoons fresh chives, finely sliced
09 - 1 tablespoon fresh dill, chopped
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch of red pepper flakes

→ Cooking

13 - 2 tablespoons olive oil
14 - 1 tablespoon unsalted butter

# How to Make:

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.
05 - Reduce heat to low. Pour egg mixture evenly over the vegetables in the pan. Distribute 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 remains 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.

# Expert Tips:

01 -
  • It's restaurant-quality but genuinely easier than it looks—mostly just vegetables and eggs getting cozy together in one pan.
  • Works for breakfast, lunch, or a casual dinner, and tastes just as good cold the next day straight from the fridge.
  • You can prep everything the night before and have a fancy brunch on the table in half an hour flat.
02 -
  • Don't skip the resting step—I learned this the hard way when I tried to slice into a frittata straight from the oven and ended up with scrambled-looking pieces instead of neat wedges.
  • Use an ovenproof skillet (cast iron or heavy stainless with a metal handle) or you'll be fumbling to transfer it, which is when things go sideways and the frittata slides onto your oven floor.
  • The crumbled goat cheese stays better if you dollop it on top rather than mixing it into the eggs—this way you get those creamy pockets instead of a uniform tang throughout.
03 -
  • Invest in an ovenproof cast iron skillet if you can—it heats evenly, lasts forever, and makes everything taste slightly better, which sounds silly but it's true.
  • Prep your vegetables the night before and store them in separate containers; mornings move slower when you're just assembling rather than chopping, and there's less chance of cutting yourself before coffee.
  • If the goat cheese is very cold from the fridge, crumble it with your fingers just before adding it rather than the night before—it stays in distinct pockets longer and distributes more evenly across the frittata.
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