Spring Brunch Frittata Asparagus (Printer-friendly)

Fluffy frittata with tender asparagus, creamy goat cheese, and fresh herbs, ideal for a spring gathering.

# What You'll Need:

→ Vegetables

01 - 1 bunch (about 7 oz) asparagus, trimmed and cut into 3/4 inch pieces
02 - 1 small red onion, finely chopped
03 - 1 cup (1 oz) 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 & 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 10-11 inch ovenproof skillet, heat olive oil over medium heat. 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, about 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 skillet. Dollop goat cheese evenly on top and sprinkle with Parmesan.
06 - Cook undisturbed for 4-5 minutes, until the edges begin to set but the center is still slightly runny.
07 - Transfer skillet to the preheated oven and bake for 10-12 minutes, or 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 if desired. Slice into wedges and serve warm or at room temperature.

# Expert Advice:

01 -
  • It comes together in under an hour and feels impressive without demanding your full attention.
  • The goat cheese creates these pockets of tangy creaminess that make every bite taste like spring itself.
  • You can eat it warm, room temperature, or even cold the next morning with coffee.
02 -
  • The difference between a creamy frittata and a rubbery one comes down to not overbaking—pull it out when the center still looks barely set, because carryover heat finishes the job.
  • Room temperature ingredients whisk together more harmoniously than cold ones, creating a smoother custard with fewer lumps.
03 -
  • If your skillet isn't ovenproof, you can start the frittata on the stovetop and finish it under the broiler, though the oven method gives you more control.
  • Don't skip the 5-minute rest—it allows the proteins to set fully so your slices hold together instead of falling apart when you plate them.
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