This easy asparagus frittata is a beautiful brunch dish that cooks in less than 10 minutes! Sautéed fresh asparagus, goat cheese, and tarragon cook in an egg and cream mixture, first on a stove top, then finish quickly under a broiler. A healthy, flavorful breakfast, best served with fresh fruit or a side salad! GF
Servings: 6 servings
- ½ bundle asparagus ends trimmed, about 15 stalks
- 1 Tbsp grapeseed oil or other light neutral oil
- 6 large eggs
- ⅓ cup heavy cream or milk
- 2 oz goat cheese about ¼ cup, plus more for serving
- 2 Tbsp tarragon chopped
- ¾ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Flaky sea salt
- Chives finely sliced, for serving
Whisk the eggs. Preheat a broiler to high. Place eggs, ⅓ cup heavy cream, 2 oz 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.
- Asparagus stalks can remain whole or cut into pieces about 1 ½ - 2" long. If stalks are thicker than ¼", allow to cook in the pan until crisp-tender, likely 3-5 minutes, before adding egg mixture.
Calories: 169kcal | Carbohydrates: 2g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 401mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 661IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg