Spring Brunch Frittata Asparagus (Printable)

Fluffy frittata featuring asparagus, goat cheese, spinach, and fresh herbs, ideal for a spring brunch.

# 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 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

→ 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, 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 Advice:

01 -
  • It looks fancy enough to impress guests but requires no real skill, just eggs and a few minutes of your attention.
  • Spring vegetables taste genuinely different in a frittata—tender and alive instead of tired side-dish material.
  • You can prep everything ahead and slide it into the oven when friends arrive, which feels like magic.
02 -
  • Don't skip the resting period after baking—I learned this when my first frittata fell apart like scrambled eggs, and the texture is completely different when you give it those five minutes.
  • An ovenproof skillet is non-negotiable; using a regular pan with a wooden handle is how you end up with melted plastic and regret.
03 -
  • Add a splash of cream instead of milk if you want it richer, or use vegetable stock for a lighter version that still tastes full-bodied.
  • Fresh herbs make all the difference—frozen chives and dill won't give you that bright, alive quality that makes people ask for the recipe.
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