Frittatas are a quick and easy breakfast, brunch, or lunch. They also make a healthy light dinner for busy evenings. This Asparagus Goat Cheese Frittata is loaded with fresh sautéed asparagus and creamy crumbles of goat cheese. The fresh chopped basil gives it a bright pop of flavor. You’ll love this combination!
INGREDIENTS TO MAKE ASPARAGUS GOAT CHEESE FRITTATA
- Eggs
- Whole milk
- Extra-virgin olive oil
- Asparagus
- Shallot
- Lemon zest
- Lemon juice
- Goat cheese
- Fresh Basil or mint
NO GOAT CHEESE? NO PROBLEM
- Feta cheese is a great substitute for goat cheese in this recipe.
- One to two cups of Gruyere, Fontina, White Cheddar, or Swiss are all great options, if replacing goat cheese with shredded cheese.
HOW TO MAKE ASPARAGUS GOAT CHEESE FRITTATA
- Preheat the oven to 350°F.
- In a large bowl, whisk together eggs, milk, and 1 tsp salt; set aside.
- Heat oil in a 10-inch oven-safe skillet until shimmering.
- Add asparagus, shallot, lemon zest, lemon juice, ½ tsp salt, and ¼ tsp ground black pepper.
- Cook for 4-5 minutes, stirring frequently until crisp-tender.
- Turn heat to medium-low and pour egg mixture into skillet.
- Sprinkle crumbled goat cheese and chopped fresh basil over the top; cook until eggs begin to set, 3-5 minutes.
- Transfer the skillet to the oven.
- Bake the frittata until center is set, about 15-20 minutes.
- Remove from the oven and let rest for 5 minutes.
- Loosen frittata edges and bottom from the skillet with a spatula.
- Serve from the pan or unmold frittata by placing a large plate over the skillet and flip the skillet and plate over together to release the frittata.
- Place the serving platter on top of inverted frittata and flip again to serve the frittata top side up.
- Cut into wedges serve warm or at room temperature.
TO STORE
- To refrigerate a cooked frittata: Place in an airtight container for up to 4 days.
- To freeze a cooked frittata: Put it in the freezer for 2 hours to firm, then transfer to an air tight freezer container or freezer ziplock bag. Freeze for up to 1 month.
- To reheat a frittata: Turn oven to 275°F (135°C) and heat for 15-20 minutes.
Asparagus Goat Cheese Frittata
Frittatas are a quick and easy breakfast, brunch, or lunch. They also make a healthy light dinner for busy evenings. This Asparagus Goat Cheese Frittata is loaded with fresh sautéed asparagus and creamy crumbles of goat cheese. The fresh chopped basil gives it a bright pop of flavor. You'll love this combination!
Servings: 8 (one 10-inch frittata)
Ingredients
- 12 large eggs
- ¼ cup whole milk
- 1 Tbsp extra-virgin olive oil
- 1 lb. asparagus, trimmed and cut into ¼-inch pieces
- 1 shallot, minced
- 2 tsps lemon zest
- 1 Tbsp lemon juice
- 4 oz goat cheese, crumbled into ½-inch
- 2 Tbsp fresh Basil or mint
Instructions
- Preheat the oven to 350°F. In a large bowl, whisk together eggs, milk, and 1 tsp salt; set aside. Heat oil in a 10-inch oven-safe skillet until shimmering. Add asparagus, shallot, lemon zest, lemon juice, ½ tsp salt, and ¼ tsp ground black pepper. Cook for 4-5 minutes, stirring frequently until crisp-tender.
- Turn heat to medium-low and pour egg mixture into skillet. Sprinkle crumbled goat cheese and chopped fresh basil over the top; cook until eggs begin to set, 3-5 minutes.
- Transfer the skillet to the oven. Bake the frittata until center is set, about 15-20 minutes. Remove from the oven and let rest for 5 minutes.
- Loosen the frittata edges and bottom from skillet with a spatula. Serve from the pan or unmold the frittata by placing a large plate over the skillet and flip the skillet and plate over together to release the frittata. Place serving platter on top of inverted frittata and flip again to serve the frittata top side up. Cut into wedges serve warm or at room temperature.
Notes
- To refrigerate a cooked frittata: Place in an airtight container for up to 4 days.
- To freeze a cooked frittata: Put it in the freezer for 2 hours to firm, then transfer to an air tight freezer container or freezer ziplock bag. Freeze for up to 1 month.
- To reheat a frittata: Turn oven to 275°F (135°C) and heat for 15-20 minutes.
