20-Minute Spring Asparagus Frittata with Goat Cheese

Asparagus frittata with goat cheese and fresh fruit.

5 from 2 reviews

20-Minute Spring Asparagus Frittata with Goat Cheese

This easy asparagus frittata is a beautiful brunch dish that cooks in under 10 minutes. Sautéed asparagus, creamy goat cheese, and fresh tarragon are folded into an egg-and-cream base, started on the stovetop and finished quickly under the broiler. Flavorful, elegant, and naturally gluten-free—perfect with fresh fruit or a simple side salad.

Prep10

Cook10

Total20

Course: Breakfast, Brunch

Cuisine: American, Italian

Diet: Gluten Free, Vegetarian

Keyword: baked frittata recipe, chef-tested brunch, elevated breakfast recipe, mother's day brunch, restaurant-worthy brunch

Servings: servings

Calories: 169kcal

Author: Ari Laing

Equipment

9-inch or 10-inch nonstick skillet

Spatula

Ingredients

½ bundle asparagus, ends trimmed, about 15 stalks
1 Tbsp neutral oil
6 large eggs
⅓ cup heavy cream or milk
2 oz goat cheese, about ¼ cup, plus more for serving
2 Tbsp fresh tarragon, finely chopped
¾ tsp Kosher salt
¼ tsp freshly ground black pepper
Flaky sea salt
Chives, finely sliced, for serving

Instructions

Whisk the eggs. Preheat a broiler to high, making sure the oven rack is in place at the top of the oven. Place eggs, ⅓ cup heavy cream, 2oz goat cheese, 2 Tbsp chopped tarragon, ¾ tsp salt, and ¼ tsp black pepper in a large bowl, then whisk well.
Cook the asparagus. Heat 1 Tbsp grapeseed oil over medium heat. Add asparagus, then cook until tender, but still crisp, about 2-3 minutes.
Broil the frittata. Reduce the temperature to medium-low, then pour the egg mixture on top of the cooked asparagus. Cook an additional 2 minutes until the bottom begins to set, then transfer the skillet to the preheated broiler. Cook for 4-5 minutes, or until the top is set and golden brown.
Garnish, then serve. Carefully remove the skillet from under the broiler. Sprinkle with a pinch of flaky sea salt and chopped chives, then crumble additional goat cheese on top, if using. Serve immediately or at room temperature.

Notes

Asparagus: Leave stalks whole or cut into 1½–2-inch pieces. If thicker than ¼ inch, sauté until crisp-tender (about 3–5 minutes) before adding the eggs.

Nutrition

Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!