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Fresh Spring Asparagus and Goat Cheese Frittata

fresh spring asparagus and goat cheese frittata - featured image
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A simple, fresh frittata featuring tender asparagus and creamy goat cheese, perfect for a quick and satisfying spring brunch.

Ingredients

Scale
  • 8 large eggs (about 400g), room temperature
  • 1 bunch fresh asparagus (about 12–15 spears), trimmed and cut into 1-inch pieces
  • 4 oz (115g) goat cheese, crumbled
  • 1/4 cup (60ml) milk, whole or 2% (can substitute with almond or oat milk)
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 small shallot, finely chopped
  • 2 tbsp fresh herbs, chopped (such as chives, parsley, or tarragon; optional)
  • Salt and freshly ground pepper, to taste
  • 1 tsp lemon zest (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and trim the woody ends of the asparagus, then cut into 1-inch pieces.
  3. Heat 1 tbsp olive oil in an oven-safe skillet over medium heat. Add the chopped shallots and cook until translucent, about 2 minutes.
  4. Add the asparagus pieces and cook for another 3-4 minutes until just tender but still bright green.
  5. In a mixing bowl, whisk together the eggs and milk until fully combined and slightly frothy. Season with salt and freshly ground pepper.
  6. Stir in the chopped fresh herbs and optional lemon zest into the egg mixture.
  7. Pour the egg mixture evenly over the sautéed asparagus and shallots in the skillet, tilting the pan to distribute smoothly.
  8. Crumble the goat cheese evenly over the top without stirring it in.
  9. Cook the frittata undisturbed over medium-low heat for 4-5 minutes until the edges start to set but the center is still loose.
  10. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata puffs slightly and is just set in the center. Check doneness with a toothpick or knife; it should come out clean.
  11. Remove from oven and let cool for 5 minutes before slicing and serving.

Notes

Use room temperature eggs for better fluffiness. Do not stir goat cheese into eggs; crumble on top to create creamy pockets. If asparagus is thick, sauté a few extra minutes. Rest frittata 5 minutes before slicing. Broil for 1-2 minutes at the end if you want a browned top, but watch carefully to avoid burning.

Nutrition

Keywords: frittata, asparagus, goat cheese, spring recipe, brunch, easy recipe, vegetarian, gluten-free

Find it online: https://coracooks.com/fresh-spring-asparagus-and-goat-cheese-frittata-easy-recipe-for-perfect-brunch/