Asparagus Frittata

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 236kcal

Asparagus frittata is your new spring brunch obsession. Creamy goat cheese, vibrant veggies, and fluffy eggs—your weekend just got way better!

Preheat the oven to 375°F (190°C).
In a medium bowl, whisk together eggs, milk (or cream), salt, and pepper until well combined. Set aside.
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add asparagus and cook 4-5 minutes, stirring occasionally, until just tender but still bright green.
Add spinach and peas. Cook 2-3 minutes, stirring occasionally, until spinach wilts and peas are warmed through.
Spread vegetables evenly across the skillet. Pour egg mixture over vegetables. Gently stir once to distribute, then let cook undisturbed on stovetop 2-3 minutes until edges begin to set.
Sprinkle crumbled goat cheese and chopped herbs evenly over top.
Transfer skillet to oven. Bake 10-12 minutes until center is set (no longer jiggly) and top is lightly golden.
Remove from oven and let rest 5 minutes before slicing. Serve warm or at room temperature.

Use a well-seasoned cast iron or nonstick oven-safe skillet—frittata will stick to stainless steel
Don't overcook asparagus in step 3—it continues cooking in the oven
Let frittata rest before slicing for cleaner cuts
Check doneness by gently shaking pan—center should be set, not jiggly
Wrap skillet handle with towel after removing from oven (it's hot!)
Easy variations:
- Swap asparagus for zucchini, bell peppers, or broccoli
- Use feta, ricotta, or cheddar instead of goat cheese
- Add sun-dried tomatoes or roasted red pepper