Effortless Asparagus and Goat Cheese Frittata
A beautifully puffed, golden-brown frittata, studded with tender-crisp asparagus spears and pockets of tangy, melting goat cheese. This dish is special enough for a weekend brunch but secretly easy enough for a quick weeknight dinner, offering a perfect balance of earthy, creamy, and savory flavors in a light, custardy egg base.
Equipment
- 10-inch oven-safe skillet (cast iron recommended)
- Medium mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
Ingredients
- 8 large eggs
- ¼ cup heavy cream or whole milk
- 4 ounces soft goat cheese chèvre
- 1 bunch fresh asparagus about 1 pound
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons fresh dill or chives, chopped, divided
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Position a rack in the center of your oven and preheat to 400°F (200°C). Prepare all your vegetables and cheese as described in the ingredients list.
- In a medium bowl, crack the 8 eggs. Add the heavy cream, half of the chopped fresh herbs, salt, and freshly ground black pepper. Whisk vigorously until the mixture is uniform in color and slightly frothy.
- Place a 10-inch oven-safe skillet over medium heat. Add the olive oil and butter. Once the butter is melted and foaming, add the chopped shallot and cook, stirring occasionally, until softened, about 2-3 minutes.
- Add the minced garlic and cook for 30 seconds more until fragrant, being careful not to let it burn.
- Add the chopped asparagus pieces to the skillet. Season with an additional pinch of salt and pepper. Cook, stirring occasionally, for 4-5 minutes, until the asparagus is bright green and tender-crisp.
- Pour the whisked egg mixture evenly over the asparagus in the skillet. Dot the top with the crumbled goat cheese.
- Let the frittata cook on the stovetop, undisturbed, for 2-3 minutes, just until you see the edges begin to set.
- Carefully transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the frittata is puffed, golden brown, and the center is just set with a slight wobble.
- Remove from the oven and let it rest in the skillet for 5 minutes to allow the center to firm up completely. Garnish with the remaining fresh herbs, slice into wedges, and serve warm.
Notes
Pro Tips: For a tender, custardy result, remove the frittata from the oven when the center is just set with a slight jiggle, as it will continue to cook from residual heat. Always start with a hot, well-oiled pan to prevent sticking, and be sure to season the egg mixture itself for the most flavorful result.
Variations: For extra flavor, add a handful of crispy prosciutto or cooked, crumbled bacon before baking. Brighten the dish by whisking the zest of half a lemon into the egg mixture. For a gentle kick of heat, add a pinch of red pepper flakes with the garlic.
Substitutions: Crumbled feta, grated Gruyère, or sharp white cheddar can be used instead of goat cheese. Other vegetables like sautéed spinach, mushrooms, or bell peppers work well. Fresh parsley or tarragon can be substituted for dill or chives. For a dairy-free version, use unsweetened plant-based milk and a dairy-free cheese alternative.