Spring Brunch Frittata Asparagus (Printable)

Fluffy frittata with asparagus, goat cheese, fresh herbs for a bright spring main dish.

# 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 tbsp grated Parmesan cheese

→ Herbs and Seasonings

08 - 2 tbsp fresh chives, finely sliced
09 - 1 tbsp fresh dill, chopped
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - Pinch of red pepper flakes

→ For Cooking

13 - 2 tbsp olive oil
14 - 1 tbsp unsalted butter

# How To Make:

01 - Preheat oven to 350°F.
02 - In a 10-11 inch ovenproof skillet over medium heat, warm olive oil. 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 until well combined.
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 4-5 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.
09 - Slice into wedges and serve warm or at room temperature.

# Top Tips:

01 -
  • It comes together in under an hour and honestly feels fancier than the effort it takes.
  • The goat cheese gets creamy and slightly melted, while the asparagus stays just tender enough to remind you spring is real.
  • You can eat it warm right out of the pan or let it cool and bring it to brunch without any fuss.
02 -
  • Don't skip the resting period after it comes out of the oven—those 5 minutes let the eggs finish setting and the flavors settle into place.
  • If your center looks slightly underdone when you pull it out, that's actually perfect; it will firm up as it cools and you'll have a creamy, tender result instead of something tough and overcooked.
03 -
  • Crack your eggs into a small bowl first before whisking, so you can fish out any shell pieces without ruining your whole batch.
  • The moment your frittata is done, it will still jiggle slightly in the very center—this is exactly right, because it sets as it cools and you avoid that rubbery texture that comes from overcooking.
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