This easy asparagus goat cheese frittata with tomatoes is tangy, fluffy, and oh-so-creamy. It's the perfect breakfast, brunch, or lunch option when you need to make a delicious meal in less than 30 minutes. The best part about frittatas is that they're customizable - use your favorite veggies or utilize whatever you have on hand.
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In recent years, frittatas have become my go-to option when I am short on time and want something healthy and flavorful. They are fast and easy, and are a great make-ahead option for weekday lunches or breakfast.
This goat cheese frittata recipe uses crisp asparagus, cherry tomatoes, creamy goat cheese, and aromatic basil. But, you can incorporate anything you want into frittatas - they're an easy and nutritious way to get your protein and an excellent way to use up leftovers. Enjoy!
Jump to:
- βοΈ Why This Frittata is the Best
- π₯ Ingredient Notes
- π€ What is the Difference Between Frittatas and Quiche?
- π Frittata Variations & Substitutions
- πͺ How To Make Goat Cheese Frittata
- π©πΌβπ³ Expert Tips
- π½ How To Serve Goat Cheese Frittata
- π¬ Frequently Asked Questions
- βοΈ More Breakfast Recipes
- Asparagus Goat Cheese Frittata Recipe
βοΈ Why This Frittata is the Best
- Fresh, bright, aromatic, savory, and herby frittata with goat cheese, crisp asparagus, and sweet tomatoes
- Creamy, crunchy, and fluffy
- Quick & easy frittata: Ready in less than 30 minutes, this goat cheese and asparagus frittata is a quick and easy breakfast, lunch, or dinner option.
- Healthy: Packed with vegetables, high in fiber, protein-rich, loaded with nutrients, and naturally gluten-free
- Versatile: Makes a great "clean out the refrigerator" dish for any time of day
- Freezer-friendly recipe
- Excellent for meal-prep
π₯ Ingredient Notes
- Eggs - The foundation of frittatas, they are full of protein and healthy fats. Be sure to give your eggs a good whisk before adding them to your skillet to ensure a light and fluffy texture.
- Heavy cream - Adds richness and creates fluffiness
- Asparagus - I recommend using fresh asparagus if it's in season.
- Cherry tomatoes - Adds fresh acidity and slight sweetness.
- Goat cheese - Provides tangy creaminess and is a lovely complement to our asparagus and tomatoes.
- Fresh basil - The official herb of summer! I highly recommend using fresh basil.
π€ What is the Difference Between Frittatas and Quiche?
Although both feature eggs as the main ingredient, there are several differences between frittatas and quiche, with the main distinction coming in the cooking process and the base.
Quiches contain both cream and half and half, which create more of a custard-like consistency. They also typically have crusts and are baked entirely in the oven, like my spinach quiche.
Frittatas, on the other hand, use very little cream/milk, and take just a few minutes to cook. In addition, they are typically cooked almost entirely on the stovetop and finished under the broiler, which creates a fluffy and evenly-cooked texture.
π Frittata Variations & Substitutions
- Half & half can be used in place of heavy cream.
- Use your favorite vegetables. Substitute with whatever is in season.
- Add more protein. Although frittatas are already high in protein due to the eggs, you can add extra protein, like tofu or sausage.
- Make frittata muffins: After sauteeing asparagus, add remaining ingredients to your egg mixture. Pour into a (lined) muffin tin and bake frittata muffins at 375 degrees F. for 15 minutes. Makes 6 muffins.
πͺ How To Make Goat Cheese Frittata
Preheat the broiler. Whisk the eggs, cream, salt, and pepper in a medium bowl to blend. Set aside.
Place a large non-stick ovenproof skillet over medium heat. Add olive oil to pan. When oil is shimmery (about 1-2 minutes), add asparagus and cook until crisp-tender, about 2-3 minutes.
Increase the heat to medium-high and add the egg mixture. Cook until the eggs start to set, about 2-3 minutes.
Add tomatoes, goat cheese, and basil. Reduce heat to medium-low and cook until the frittata starts to look set on the bottom but still runny on top, about 2 minutes.
Place skillet under the broiler. Broil until the top is set and golden brown, about 5 minutes. Let cool for about 5 minutes. Using a rubber spatula, carefully loosen it from the skillet and slide onto a plate and serve.
π©πΌβπ³ Expert Tips
- Be sure to whisk your eggs and cream mixture for a minute or two before adding it to the pan. This adds air and results in a fluffy texture.
- Make sure your skillet is oven-proof (no non-stick pans). Stainless steel or cast iron pans both work great.
- Cook over low heat on the stovetop, just until the edges have set.
- How to store: Store leftovers in the refrigerator for up to 4 days.
- To freeze: After completely cooled, wrap each slice in foil before placing them into a freezer bag. Store in the freezer for up to 3 months. Freezing your frittata for later is a great meal prep idea!
- A key step in making a frittata is noticing when the eggs start to set. Once the eggs are set on the bottom but still runny on top, transfer your pan to the broiler for a few minutes. The broiler will do the remainder of the cooking, which will give you nice browning on the top.
π½ How To Serve Goat Cheese Frittata
I enjoy eating frittatas for breakfast, lunch, or even for dinner! Here are some suggestion on how to serve it.
If serving for breakfast or brunch, pair it with blueberry turnovers or sourdough scones.
For lunch or dinner, serve it with a side salad, like apple gorgonzola salad or bean salad, and a hearty piece of bread, like rosemary focaccia.
π¬ Frequently Asked Questions
The main difference is that frittata fillings are mixed into the egg mixture rather than folded into the center of the (cooked) eggs. Omelets are also usually cooked to serve one, whereas frittatas are made in a skillet, serving several people at a time.
This often happens when you add raw veggies to your frittata, so they end up steaming when cooked. Giving your vegetables a quick sautΓ© (like we do with the asparagus in this recipe) helps to prevent this from happening. This is especially important for veggies with a high water content, like spinach and mushrooms.
Both whisking the eggs and adding dairy to your frittata mixture help to ensure fluffy eggs when making a frittata.
It softens, but it does not melt and become gooey like other cheeses.
βοΈ More Breakfast Recipes
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Asparagus Goat Cheese Frittata Recipe
Equipment
- 1 large oven-proof skillet
Ingredients
- 8 eggs
- 2 Tablespoons heavy cream
- Β½ teaspoon salt
- ΒΌ teaspoon black pepper
- 1 Tablespoon olive oil
- 1 bunch asparagus, trimmed and cut into ΒΌ-inch pieces
- 1 cup cherry tomatoes, halved
- Β½ cup goat cheese, crumbled
- ΒΌ cup fresh basil, roughly chopped (or 1 tsp. dried)
Instructions
- Preheat the broiler.
- Whisk the eggs, cream, salt, and pepper in a medium bowl to blend. Set aside.
- Place a large non-stick ovenproof skillet over medium heat.
- Add olive oil to pan. When oil is shimmery (about 1-2 minutes), add asparagus and cook until crisp-tender, about 2-3 minutes.
- Increase the heat to medium-high and add the egg mixture. Cook until the eggs start to set, about 2-3 minutes.
- Add tomatoes, goat cheese, and basil. Reduce heat to medium-low and cook until the frittata starts to look set on the bottom but still runny on top, about 2 minutes.
- Place skillet under the broiler. Broil until the top is set and golden brown, about 5 minutes.
- Let the frittata cool for about 5 minutes. Using a rubber spatula, carefully loosen it from the skillet, slide it onto a plate, and serve immediately.
- Place leftovers in an airtight container and store in refrigerator for up to 4 days.
Notes
- Be sure to whisk your eggs and cream mixture for a minute or two before adding it to the pan. This adds air and results in a fluffy texture.
- Make sure your skillet is oven-proof (so no non-stick pans here!). Stainless steel or cast iron pans both work great
- Cook your frittata over low heat on the stovetop, just until the edges have set.
- How to store: Store leftovers in the refrigerator for up to 4 days.
- A key step in making a frittata is noticing when the eggs start to set. Once the eggs are set on the bottom but still runny on top, transfer your pan to the broiler for a few minutes. The broiler will do the remainder of the cooking, which will give you nice browning on the top.
Kate
So many lovely flavours, and I love the idea of making mini ones for a picnic - yum!
Gastronotherapy
Thanks, Kate!
Colleen
We love frittata and this one looks so fresh and perfect for spring!
Gastronotherapy
Thanks, Colleen!
Sara Welch
Enjoyed this for breakfast over the weekend and it did not disappoint! Easily, my new favorite way to start my day!
Gastronotherapy
That makes me so happy, Sara!
Alison
What a beautiful spring brunch recipe! I'm saving this one for Mother's Day! I love all the spring vegetables.
Gastronotherapy
Thanks, Alison! I agree - it would be perfect for Mother's Day!
Mahy
This recipe can make any day special. Fantastic combination of ingredients and great execution!
Gastronotherapy
Thanks, Mahy!
Laura
Loved the ease of this recipe! Most frittatas require long cooking times and itβs brunch by the time you eat, but not this one! To make it even more turnkey, put the asparagus and cherry tomatoes in the air fryer the night before! Stove top cooking to set the eggs then a quick run under the broiler
, DONE! Perfect texture, not spongy eggs! I barely had enough time to toast my bread and prepare my coffee! Love the efficiency!
MaryAnne
Hi Laura, thanks so much for the stellar review! π And I love the idea of putting the asparagus and tomatoes in the air fryer beforehand!