Spring Brunch Frittata Asparagus (Printable version)

Fluffy frittata featuring asparagus, goat cheese, and fresh herbs, perfect for a light spring meal.

# What You’ll Need:

→ 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

→ Cooking

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

# Directions:

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 comes together in under 40 minutes, so you can actually enjoy your morning instead of being stuck in the kitchen.
  • The combination of tangy goat cheese and fresh spring vegetables feels elegant but tastes completely effortless.
  • It works warm or at room temperature, which means you can make it ahead and not stress about timing.
02 -
  • Don't skip the 5-minute rest after baking; it's not wasted time but the moment when the frittata firms up just enough to slice cleanly instead of sliding around on the plate.
  • Room-temperature eggs whisk in smoothly, but if you forget to take them out of the fridge, let them sit in warm water for 5 minutes—it honestly makes a difference in the texture.
  • The frittata continues cooking slightly after you remove it from the oven, so when the center looks almost but not quite fully set, that's actually perfect.
03 -
  • If your skillet isn't ovenproof, you can finish the frittata under the broiler for 3–4 minutes, watching carefully so the top doesn't char while the inside sets.
  • Fresh herbs should always go in twice—half mixed into the egg mixture for subtle flavor throughout, and the rest scattered on top for brightness that people actually taste.
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