Perfect for spring, this asparagus frittata uses the tang of goat cheese to bring a fresh and creamy twist to an incredibly healthy breakfast.
What is a frittata? Other than a really fun word to pronounce, or mispronounce (Dan keeps saying “fratato”), a frittata is pretty much a quiche without the crust. Eggs, milk, and tasty additions like asparagus, goat cheese, and chives.
Making a frittata follows a few standard steps:
- Sautee the fillings (in this case, asparagus) until crisp-tender
- Add some beaten eggs and milk and cook on the stovetop until the sides have solidified
- Top with extra fillings (I picked goat cheese) and bake until eggs are fully cooked
This easy frittata proves there is no reason to slack off with breakfast (or brunch, or lunch). In less than a half hour, you’ll be happily eating the fancy frittata you made.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 6 servings 1x
- 6 eggs
- 1/4 cup milk
- 8 oz asparagus (half a bunch), cut into 1-inch pieces
- 2 tbsp olive oil
- 2 tbsp finely chopped chives
- 4 oz goat cheese, crumbled
- Preheat oven to 350 degrees.
- In a medium skillet, heat the olive oil over medium-high heat. Saute asparagus for about 5 minutes until they are slightly soft. Add 1 tablespoon chopped chives and season with salt and pepper.
- While the asparagus is cooking, whisk together eggs and milk in a medium bowl. Season with salt and pepper and set aside.
- When asparagus is cooked, add egg mixture over the asparagus. Gently mix to ensure the egg and asparagus are well combined. Turn the burner down to medium and let the egg set for about 4-5 minutes.
- Sprinkle the top with goat cheese and remaining chives. Once the bottom and sides of the frittata are stable, transfer the entire skillet to the oven and bake for about 6-8 minutes. Remove from the oven once the egg is fully cooked and serve immediately.
This is a great foundational recipe to get creative with! Add some of your breakfast favorites: sausage, mushrooms, and other veggies would all taste great!