Spring Brunch Frittata Asparagus (Printable)

Light and fluffy frittata with asparagus, goat cheese, and fresh herbs, ideal for a spring meal.

# What You 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 & 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:

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.
05 - Reduce heat to low. Pour egg mixture evenly over the vegetables in the skillet. 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 remains slightly runny.
07 - Transfer skillet to 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. Slice into wedges and serve warm or at room temperature.

# Expert Advice:

01 -
  • It's ready in under an hour and somehow feels elegant enough to impress without the stress of traditional brunch cooking.
  • The goat cheese melts into creamy pockets while the eggs stay impossibly fluffy, creating this perfect texture contrast that keeps people reaching for seconds.
  • You can prep everything the night before and literally just pour and bake when guests arrive, which means you actually get to enjoy your own brunch.
02 -
  • The frittata keeps cooking for several minutes after you remove it from the oven, so pull it out when the center still looks slightly underdone—it's the difference between creamy and rubbery.
  • An ovenproof skillet is truly essential because you need something that can go from stovetop to oven without the handle melting, and cast iron becomes your best friend for this.
  • Don't skip room temperature eggs—cold eggs from the fridge whisk into tiny lumps and never become smooth and fluffy, making the texture grainy rather than cloud-like.
03 -
  • Room temperature eggs whisk into a fluffier mixture than cold ones, so pull them from the fridge 15 minutes before you start cooking and you'll notice the difference immediately.
  • The goat cheese doesn't need to be crumbled finely—larger chunks create these creamy pockets throughout that are worth the texture contrast.
  • If your skillet doesn't have an oven-safe handle, wrap it in foil before putting it in the oven to protect plastic from melting and your hands from burning later.
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