Spring Brunch Frittata Asparagus (Print version)

A fluffy egg dish with asparagus, goat cheese, and herbs for a fresh spring meal.

# What you'll need:

→ Vegetables

01 - 1 bunch asparagus (about 7 oz), 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 oz 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

# 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 Tips:

01 -
  • It's forgiving enough to make on a lazy Sunday but impressive enough to serve when friends drop by unexpectedly.
  • The goat cheese melts into pockets of creaminess that somehow feel indulgent yet light.
  • You can prep everything in 15 minutes and have a complete meal in under 40.
02 -
  • Don't overcook it—the center should still look slightly underdone when it comes out of the oven because it continues cooking as it cools, and you want it creamy, not rubbery.
  • Use an ovenproof skillet, and if you only have a regular pan, you can finish it under the broiler for a minute, but watch it like a hawk because that can go from perfect to overdone in seconds.
03 -
  • Tear your goat cheese into uneven pieces instead of crumbling it finely—those larger pockets of creaminess are what make people close their eyes when they eat this.
  • If your oven runs hot, start checking at the 10-minute mark; frittatas forgive a lot, but turning them into a rubbery disc forgives nothing.
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