Spring Brunch Frittata Asparagus (Print View)

A light, fluffy frittata with asparagus, goat cheese, and fresh herbs for a fresh spring meal.

# Ingredient List:

→ Vegetables

01 - 1 bunch asparagus, 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 & 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

→ For Cooking

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

# 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
05 - Reduce heat to low. Pour egg mixture evenly over the vegetables in the pan. 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 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 ready in under an hour, which means brunch won't turn into a full day project.
  • Goat cheese and asparagus together taste like spring tastes, if that makes sense—fresh and a little bit fancy without trying too hard.
  • You can eat it warm or let it sit—it's somehow better at room temperature, which is chaos in the best way.
02 -
  • The frittata keeps cooking even after you pull it from the oven, so don't overbake it—it should still look slightly underdone in the very center when you take it out.
  • Using an ovenproof skillet (cast iron or nonstick) is non-negotiable; you can't transfer it to the oven any other way, and that oven time is what makes it fluffy.
03 -
  • Room temperature eggs whisk together more smoothly and create a fluffier frittata, so pull them out of the fridge a few minutes early if you think of it.
  • Cast iron holds heat beautifully and creates a slightly golden, crispy bottom edge while the center stays tender—if you don't have cast iron, nonstick works, but cast iron is the dream.
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