Asparagus, Tomato, and Goat Cheese Frittata

This easy and flavorful frittata is tangy, crunchy, and oh-so-creamy. It’s the perfect breakfast, brunch or lunch option when you need to make a quick and delicious meal!

In recent years, frittatas have become my go-to lunch when I am short on time and want something healthy and flavorful. Frittatas are very similar to omelets, but they are typically broiled which turns the top a beautiful golden brown and adds chewiness. You can incorporate anything you want into frittatas. In fact, they are a good “clean out the refrigerator” dish! Any combination will work – use your favorite omelet ingredients or utilize whatever you have on hand. You really can’t go wrong with a frittata. What’s more, they take no time at all, can be made into frittata cups, and can be stored in the freezer so that you always have them on hand.

asparagus, tomato, and goat cheese frittata on a white plate sitting on a wooden table

How To Make A Delicious 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 the frittata cool for about 5 minutes. Using a rubber spatula, carefully loosen the frittata from skillet and slide the frittata onto a plate.
  • Place leftovers in an airtight container and store in refrigerator for up to 4 days. Freeze for up to 2 months.

I love eating asparagus in the summer. And one of the bonuses of living in SoCal is that we have had asparagus available since late February; that’s nuts! My favorite way to prepare asparagus is to sauté it for just a few minutes with olive oil, salt, and pepper. It remains crisp and has a pleasantly firm bite. I’ve tried roasting asparagus (I love me a roasted veggie!) but it becomes too soft and chewy for my taste. For this recipe, they are sautéed briefly before adding the eggs. 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. And that’s it – super simple!

This frittata screams summer, and we could all use a dose of sunshine-infused summer thoughts these days. I love the tanginess of goat cheese, and it’s the perfect balance for the richness of eggs. The asparagus and tomatoes imbue freshness and add beautiful, vibrant color. If you have fresh basil on hand, it’s worth adding here. Dried basil is fine, too, but fresh basil will really transport you to memories of long summer days.

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

Asparagus, Tomato, and Goat Cheese Frittata

This easy and flavorful frittata is tangy, crunchy, and oh-so-creamy. It's the perfect breakfast, brunch or lunch option when you need to make a quick and delicious meal!
5 from 5 votes
Prep Time 15 mins
Cook Time 10 mins
Course Breakfast, brunch, Main Course
Servings 6

Ingredients
  

  • 6 eggs
  • 1 tbsp heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 bunch asparagus, trimmed and cut into 1/4-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1/2 cup goat cheese, crumbled
  • 1/4 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 the frittata from skillet and slide the frittata onto a plate.
  • Place leftovers in an airtight container and store in refrigerator for up to 4 days. Freeze for up to 2 months.
Keyword asparagus, basil, eggs, frittata, goat cheese, tomatoes

10 Comments

  1. 5 stars
    So many lovely flavours, and I love the idea of making mini ones for a picnic – yum!

  2. 5 stars
    We love frittata and this one looks so fresh and perfect for spring!

  3. 5 stars
    Enjoyed this for breakfast over the weekend and it did not disappoint! Easily, my new favorite way to start my day!

  4. 5 stars
    What a beautiful spring brunch recipe! I’m saving this one for Mother’s Day! I love all the spring vegetables.

  5. 5 stars
    This recipe can make any day special. Fantastic combination of ingredients and great execution!

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