Asparagus Frittata
Asparagus frittata is a perfect brunch offering for everyone, including vegetarians. It’s light, fresh and delicious, but goat cheese adds just a bit of decadence!
Servings: 4
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- ½ cup thinly sliced shallots (1 large shallot)
- ½ teaspoon kosher salt, divided
- ¼ teaspoon coarse ground black pepper, divided
- 8 oz. fresh asparagus spears, washed and cut into 1 ½ -inch pieces
- 8 large eggs
- ¼ cup milk
- 4 oz. goat cheese (see note)
- fresh chives to garnish, if desired
Instructions
- Preheat oven to 400°F.
- In an oven-safe 10 inch skillet, heat butter and olive oil over medium heat. Add shallots, season with ¼ teaspoon salt and ⅛ teaspoon pepper, and cook for 3 to 4 minutes, stirring occasionally, or until translucent.1 tablespoon unsalted butter, 1 tablespoon extra virgin olive oil, ½ cup thinly sliced shallots
- Add asparagus to the pan and cook for an additional 4 to 5 minutes or until the asparagus is bright green and tender, but still crisp.8 oz. fresh asparagus spears, washed and cut into 1 ½ -inch pieces
- Meanwhile, in a medium bowl, whisk together eggs, milk, and ¼ teaspoon salt and ⅛ teaspoon pepper.8 large eggs, ¼ cup milk
- Once asparagus is cooked, reduce heat to low, add egg mixture to the pan, and cook for 1 minute, stirring gently. Turn heat off; break apart goat cheese and distribute evenly over frittata.4 oz. goat cheese
- Transfer the skillet to preheated oven and bake for 10 minutes or until eggs are set.
- Slice into 8 wedges to serve. Frittata may be served hot, room temperature, or even cold.
Video
Notes
- Cheese: Another type of cheese can be substituted, such as feta, freshly shredded Parmesan, Swiss, or Gruyere.
- Yield: This recipe will serve 4 as a main course, or up to 8, if you're serving the frittata with other entrées.
- Storage: Refrigerate leftover frittata in a covered container for 3 to 4 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months and thaw in the refrigerator overnight before reheating. Frittata can be served warm or at room temperature.
- Recipe retested and revised 2/2025. Previously posted as Asparagus and Leek Frittata. If you prefer, substitute leeks for the shallots.
Nutrition
Serving: 2wedges | Calories: 316kcal | Carbohydrates: 9g | Protein: 20g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 394mg | Sodium: 548mg | Potassium: 384mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1376IU | Vitamin C: 6mg | Calcium: 141mg | Iron: 4mg
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