Asparagus Goat Cheese Frittata Recipe
This easy goat cheese frittata is fluffy, savory, and oh-so-creamy. It's the perfect breakfast, brunch or lunch option when you want a delicious meal that's ready in less than 30 minutes.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Breakfast, Main Course
Cuisine: American
Diet: Vegetarian
Servings: 6 slices
Calories: 191kcal
- 8 eggs
- 2 Tablespoons heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 Tablespoon olive oil
- 1 bunch asparagus, trimmed and cut into ¼-inch pieces
- 1 cup cherry tomatoes, halved
- ½ cup goat cheese, crumbled
- ¼ cup fresh basil, roughly chopped (or 1 tsp. dried)
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.
- 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.
Calories: 191kcal | Carbohydrates: 5g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 233mg | Sodium: 352mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1327IU | Vitamin C: 10mg | Calcium: 86mg | Iron: 3mg