Spring Brunch Frittata Asparagus (Printable)

Fluffy brunch dish with tender asparagus, creamy goat cheese, and fresh herbs for a fresh 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 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

→ For Cooking

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

# Step-by-Step Directions:

01 - Set 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. Distribute goat cheese crumbles evenly on top and sprinkle with Parmesan cheese.
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 on top.
08 - Remove from oven and let rest for 5 minutes. Garnish with remaining fresh herbs and a pinch of red pepper flakes if desired.
09 - Slice into wedges and serve warm or at room temperature.

# Expert Hints:

01 -
  • It comes together in under an hour and tastes like you've been cooking all morning.
  • Goat cheese melts into pockets of creaminess while asparagus stays tender, creating texture without fuss.
  • Works warm from the oven or cold from the fridge, making it ideal for meal prep or casual entertaining.
02 -
  • An ovenproof skillet is non-negotiable; trying to transfer a half-cooked frittata is a recipe for scrambled disaster.
  • Don't skip the resting time—those 5 minutes let the eggs finish setting gently so you get clean slices instead of a crumbly mess.
03 -
  • Bring your eggs to room temperature before whisking—they blend more smoothly and create a lighter, fluffier texture once baked.
  • Taste the egg mixture before pouring it into the skillet; seasoning eggs properly is where most home cooks hold back, so be generous with salt and pepper.
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