Spring Veggie Frittata Asparagus (Printable)

Light frittata with asparagus, goat cheese, and fresh herbs, perfect for a quick and flavorful meal.

# What You Need:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1 small zucchini, diced
04 - 1/2 cup cherry tomatoes, halved
05 - 2 green onions, sliced

→ Eggs & Dairy

06 - 8 large eggs
07 - 1/4 cup whole milk or cream
08 - 4 oz goat cheese, crumbled
09 - 2 tbsp grated Parmesan cheese

→ Herbs & Spices

10 - 2 tbsp fresh chives, chopped
11 - 1 tbsp fresh parsley, chopped
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper

→ Oil

14 - 2 tbsp olive oil

# How-To Steps:

01 - Set oven to 375°F and allow to reach temperature.
02 - Heat olive oil in a 10-12 inch oven-safe skillet over medium heat. Add asparagus and zucchini, cooking for 3-4 minutes until tender-crisp.
03 - Stir in spinach, cherry tomatoes, and green onions. Cook for 2 minutes until spinach begins to wilt.
04 - In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
05 - Pour egg mixture evenly over vegetables in skillet. Distribute goat cheese, Parmesan, chives, and parsley over the top.
06 - Cook on the stove over medium heat for 3-4 minutes until the edges begin to set.
07 - Transfer skillet to preheated oven and bake for 12-15 minutes until the center is set and the top is puffed.
08 - Allow frittata to cool for 5 minutes before slicing and portioning.

# Expert Suggestions:

01 -
  • It comes together faster than you'd think, making it perfect for those mornings when you want something impressive but don't have hours to spend.
  • The goat cheese and fresh herbs give you that restaurant-quality taste you'd normally pay extra for, but it's hiding humble eggs and vegetables.
  • Once it's made, you'll have leftovers that taste even better the next day, cold right from the fridge.
02 -
  • The frittata will keep puffing up slightly as it bakes, so resist the urge to open the oven door and peek too much or it might deflate.
  • If your skillet isn't oven-safe, you can finish the frittata under a preheated broiler instead of transferring it to the oven, but watch it carefully so the top doesn't burn.
03 -
  • Use an oven-safe skillet with sloped sides rather than straight ones, because it makes the frittata so much easier to slide out or cut and serve.
  • If you don't have fresh herbs, dried ones will work, but use about a third of the amount since dried herbs are more concentrated than fresh.
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