Description

This light asparagus & goat cheese frittata is a fresh spring favorite, perfect for brunch or a gluten-free, keto-friendly breakfast. It combines tender asparagus, creamy goat cheese, and fluffy eggs in a simple skillet-to-oven method.

Ingredients

Scale

1 bunch fresh asparagus spears, trimmed

8 large eggs

4 oz goat cheese, crumbled

1/4 cup heavy cream

1 tbsp olive oil or butter

salt and pepper to taste

2 tbsp fresh herbs (chives or parsley)

Instructions

1. Preheat oven to 375°F and heat a 10-inch oven-safe skillet over medium heat with olive oil or butter

2. Trim asparagus and cut into 1- to 2-inch pieces, then sauté in the skillet for 3–4 minutes until tender-crisp

3. In a bowl, whisk eggs, heavy cream, salt, and pepper until smooth and lightly frothy

4. Pour egg mixture over the asparagus in the skillet and stir briefly to distribute vegetables evenly

5. Crumble goat cheese over the top without stirring to allow pockets of cheese to form

6. Cook on the stovetop for 5–6 minutes until the edges begin to set

7. Transfer skillet to the oven and bake for 15–20 minutes until the frittata is puffed, golden, and just set in the center

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: brunch
Method: baked
Cuisine: american

Nutrition

Serving Size: 1 slice

Keywords: asparagus & goat cheese frittata, asparagus recipe, gluten free breakfasts, keto breakfast, frittata recipes, cast iron brunch, spring brunch