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A slice of the asparagus frittata on a plate.
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Asparagus Frittata

Just as lovely for a springtime brunch celebration as it is a weeknight dinner, this easy frittata features sliced asparagus, crumbled goat cheese, and chopped fresh herbs. It starts on the stovetop, then finishes baking in the oven until the eggs are just set.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, brunch
Cuisine: American/Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 8
Author: Kelly Vaughan

Ingredients

  • 8 large eggs
  • 3/4 cup 2% milk
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chervil or tarragon
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound asparagus, woody ends removed and thinly sliced on the diagonal into 1-inch pieces
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 ounce crumbled goat cheese

Instructions

  • Get ready. Preheat the oven to 400℉. In a large glass measuring cup, whisk together the eggs, milk, parsley, chervil, chives, 1/2 teaspoon salt, and black pepper until homogenous. Set aside.
  • Sauté the asparagus. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet set over medium heat. Add the asparagus, shallot, and remaining 1/2 teaspoon salt. Cook, stirring, until the shallots are translucent and the asparagus are just beginning to soften, about 4 minutes. Add the garlic and cook for 1 minute.
  • Add the egg mixture. Reduce the heat to medium-low. Add the remaining 1 tablespoon olive oil. Pour the egg mixture over the asparagus. Cook, undisturbed, for about 4 minutes until the edges begin to set. Crumble the goat cheese over the top of the frittata.
  • Bake the frittata. Transfer the skillet to the oven and cook for 8 to 10 minutes until the eggs are completely set. Let cool slightly before slicing and serving.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.

Nutrition

Calories: 132.4kcal | Carbohydrates: 5g | Protein: 8.6g | Fat: 9g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 4.5g | Trans Fat: 0.04g | Cholesterol: 167.1mg | Sodium: 379.4mg | Potassium: 255.4mg | Fiber: 1.4g | Sugar: 2.7g | Vitamin A: 863.6IU | Vitamin C: 5.7mg | Calcium: 84.7mg | Iron: 2.5mg

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