Spring Brunch Frittata Asparagus (Printable)

Fluffy eggs with asparagus, goat cheese, and fresh herbs create a light spring brunch dish.

# What You Need:

→ Vegetables

01 - 1 bunch asparagus (about 7 ounces), 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 ounces 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

→ Cooking

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

# How To Make It:

01 - Preheat oven to 350°F.
02 - In a large ovenproof skillet over medium heat, warm olive oil. Add chopped red onion and sauté for 2 to 3 minutes until softened.
03 - Add trimmed asparagus pieces 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 mixing 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 vegetables in the skillet. Distribute goat cheese dollops across the surface and sprinkle with Parmesan.
06 - Cook undisturbed for 4 to 5 minutes until edges begin to set while center remains slightly runny.
07 - Transfer skillet to preheated oven and bake for 10 to 12 minutes until frittata is just set in center and lightly golden.
08 - Remove from oven and let rest for 5 minutes. Garnish with remaining herbs and red pepper flakes if desired.
09 - Slice into wedges and serve warm or at room temperature.

# Helpful Tips:

01 -
  • It comes together in under an hour, which means you can actually sleep in and still have something impressive on the table.
  • The goat cheese melts into creamy pockets while the asparagus stays just tender enough to feel fresh, not mushy.
  • It tastes just as good cold the next day, so you're essentially making lunch without trying.
02 -
  • Don't skip the resting time—I learned this the hard way when I sliced into a frittata too quickly and it fell apart into a scrambled mess that still tasted good but looked disappointing.
  • Your skillet absolutely must be ovenproof, and cast iron or heavy stainless steel makes a real difference in how evenly everything cooks and browns.
  • The frittata will continue cooking slightly after you pull it from the oven, so stop baking it when the very center is still a touch underdone—this keeps it creamy rather than rubbery.
03 -
  • Use an ovenproof skillet with a metal handle, not one with a silicone grip that might melt—this is worth owning the right tool for.
  • If your skillet isn't nonstick, rub the inside with a little extra butter before pouring in the eggs, which prevents sticking and adds richness.
  • Taste the egg mixture before pouring it into the pan and add more salt if needed; the vegetables and cheeses add flavor but eggs need proper seasoning or everything tastes flat.
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