Spring Brunch Frittata Asparagus (Printer Version)

A flavorful frittata with asparagus, goat cheese, and fresh herbs ready in under 40 minutes.

# What You'll Need:

→ Vegetables

01 - 1 bunch (about 7 ounces) asparagus, 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

→ For Cooking

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

# How to Prepare:

01 - Preheat oven to 350°F.
02 - In a 10 to 11 inch 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, approximately 1 minute.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, and half of the chives and dill until well combined.
05 - Reduce heat to low. Pour egg mixture evenly over the vegetables in the skillet. Dollop goat cheese evenly over the top and sprinkle with Parmesan.
06 - Cook undisturbed for 4 to 5 minutes, until the edges begin to set but the center remains slightly runny.
07 - Transfer skillet to the preheated oven and bake for 10 to 12 minutes, or until the frittata is 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 Suggestions:

01 -
  • It's ready in under an hour from start to finish, which means weekend brunch won't derail your whole day.
  • The contrast between creamy goat cheese and bright fresh herbs somehow tastes more sophisticated than the minimal effort it takes.
  • You can eat it warm right out of the oven or slice it cold later—it's genuinely good either way.
02 -
  • Don't over-bake this—it continues setting after you remove it from the oven, and a slightly underbaked center will firm up perfectly during rest time, while an over-baked one becomes rubbery and the magic is lost.
  • Your skillet matters more than you'd think; cast iron or a heavy nonstick distributes heat evenly and prevents the bottom from cooking too fast while the top lags behind.
03 -
  • Room-temperature goat cheese crumbles easier and distributes more evenly than cold cheese pulled straight from the refrigerator.
  • If you don't have an ovenproof skillet, you can cook the frittata entirely on the stovetop over the lowest possible heat for fifteen to eighteen minutes, covering it loosely with a lid or foil to trap steam and cook the top without burning the bottom.
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