Spring Brunch Frittata Asparagus (Print version)

Light and fluffy frittata with asparagus, goat cheese, and fresh herbs, ideal for a spring meal.

# What You'll Need:

→ Vegetables

01 - 1 bunch asparagus (about 7 oz), 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 oz goat cheese, crumbled
07 - 2 tbsp grated Parmesan cheese

→ Herbs and Seasonings

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

→ For Cooking

13 - 2 tbsp olive oil
14 - 1 tbsp unsalted butter

# How to Make It:

01 - Preheat oven to 350°F.
02 - In a large ovenproof skillet over medium heat, warm olive oil. Add red onion and sauté for 2-3 minutes until softened.
03 - Add asparagus and cook for 4-5 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 vegetables in the pan. Distribute goat cheese evenly on top and sprinkle with Parmesan.
06 - Cook undisturbed for 4-5 minutes, until edges begin to set but center remains slightly runny.
07 - Transfer skillet to preheated oven and bake for 10-12 minutes, until frittata is just set in center and lightly golden.
08 - Remove from oven and let rest for 5 minutes. Garnish with remaining herbs and red pepper flakes.
09 - Slice into wedges and serve warm or at room temperature.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can actually enjoy your morning instead of spending it hunched over the stove.
  • The goat cheese and asparagus combination tastes like springtime decided to become breakfast, creamy and bright all at once.
  • One pan means one dish to wash—and honestly, that's when I know a recipe has won me over.
02 -
  • Don't overbake it or you'll end up with a rubbery, sad frittata instead of something light and custard-like in the center—set is your goal, not cooked until it bounces back.
  • An ovenproof skillet is non-negotiable here; if you try to finish it under the broiler because you don't have one, the bottom will burn before the top sets.
03 -
  • Room temperature eggs blend into a smoother, silkier base than cold eggs straight from the fridge—it's a small step that makes a real difference.
  • If your skillet isn't nonstick or well-seasoned cast iron, butter it lightly before adding the vegetables so nothing sticks or tears when you try to flip it out.
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