Spring Brunch Frittata Asparagus (Print)

Fluffy egg dish with asparagus, goat cheese, and fresh herbs—ideal for a spring brunch.

# Components:

→ Vegetables

01 - 1 bunch (about 7 oz) 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 oz 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

# Directions:

01 - Preheat oven to 350°F.
02 - In a large ovenproof skillet (preferably nonstick or cast iron), 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 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 Advice:

01 -
  • It's ready in under an hour and feels way more special than scrambled eggs, which is exactly what makes it dangerous for weekends.
  • The frittata doesn't care if you're serving brunch at noon or dinner at six—it tastes equally wonderful either way.
  • One skillet means one thing to wash, which matters more than any food blog will admit.
02 -
  • Don't skip the resting time—it sounds like nothing, but those 5 minutes make the difference between a frittata that holds together and one that falls apart on the plate.
  • If your oven runs hot, check the frittata a minute or two early; a slightly underdone center will continue cooking from residual heat, while an overdone one can't be saved.
03 -
  • Room temperature eggs and a low stovetop heat prevent the frittata from developing a tough, overcooked bottom before the center finishes cooking.
  • If you don't have an ovenproof skillet, finish the frittata under the broiler for 2 to 3 minutes instead, watching carefully so the top doesn't burn.
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