Spring Brunch Frittata Asparagus (Printer-friendly)

A light, fluffy frittata featuring asparagus, goat cheese, and fresh herbs, perfect for spring gatherings.

# Ingredient List:

→ 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

→ For Cooking

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

# How-To Steps:

01 - Preheat oven to 350°F.
02 - In a large ovenproof skillet, heat olive oil over medium heat. Add red onion and sauté for 2 to 3 minutes until softened.
03 - Add asparagus and cook for 4 to 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 pan. Dollop goat cheese evenly on top and sprinkle with Parmesan.
06 - Cook undisturbed for 4 to 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 to 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.

# Expert Advice:

01 -
  • It's a dish that looks impressive but actually lets you relax while it cooks in the oven—no flipping required.
  • The goat cheese melts into little pockets of creaminess that feel luxurious without being heavy at all.
  • Spring vegetables stay tender and bright because you're not fussing with them forever, just giving them a quick kiss in the pan.
02 -
  • Don't overbake—a frittata that looks just barely set is actually perfect; it'll continue cooking with residual heat and stay tender instead of turning rubbery.
  • The skillet matters more than you'd think; if yours isn't ovenproof, transfer the whole mixture to a baking dish after the stovetop step, which adds a minute but saves your handles.
03 -
  • Room temperature eggs whisk more smoothly and cook more evenly than cold ones—take them out of the fridge while you prep everything else.
  • The moment you see the edges set but the center still jiggles slightly is exactly when to pull it from the oven; overcooking is the only real mistake you can make with a frittata.
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