Asparagus & Goat Cheese Frittata
A simple dish with minimal ingredients, frittata is delicious to share for breakfast, brunch or dinner. Asparagus and goat cheese keep this dish light and perfect for the Springtime. Plus, it’s easy to substitute in your favourite cheese too. Serve with a mixed greens salad for a full meal.
2 tbsp extra virgin olive oil, divided
1 lb asparagus, ends trimmed, sliced into 1 inch pieces
½ tsp kosher or coarse salt
¼ tsp ground pepper
½ cup milk
1 cup dill, herb or plain goat cheese, divided in half
Preparation: 10 minutes
Total Time: 35 minutes
Kitchen Equipment: oven-safe medium skillet or cast-iron pan (10-12 inch pan)
- Pre-heat oven to 400F.
- Whisk eggs, salt, pepper and milk until combined then stir in 1/2 of the crumbled goat cheese. Set aside.
- In a 10 inch oven-proof skillet (cast iron works well), warm 1 tbsp olive oil over medium heat and add the asparagus. Cook for about 5 minutes.
- Turn the heat to medium-low and stir in 1 tbsp more olive oil to combine well. Pour in the egg mixture and sprinkle with the remaining crumbled goat cheese.
- Cook over the medium-low heat until the edges start to set, about 4-5 minutes.
- Then, transfer the skillet to the middle rack of the oven and cook for 8-10 minutes, until the edges are golden brown and the eggs are set.
- Cool in the pan for about 5 minutes, cut into slices and then serve!
- Pairs well with a simple mixed greens salad.
- Frittata leftovers can be stored in the fridge for up to 3 days. If you want to reheat, just place it in a preheated oven at 350F, covered with foil for 15 minutes. Or, reheat in the microwave for 20-25 seconds.
- Substitute an equal amount of feta or parmesan for goat cheese.