Asparagus & Goat Cheese Frittata
A stunning spring frittata bursting with tender asparagus spears and creamy goat cheese. This elegant one-pan dish is equally perfect for a lazy weekend brunch or a quick weeknight dinner. Ready in under 30 minutes, it celebrates the best of spring produce with minimal effort and maximum flavor.
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- •8 large eggs
- •1 bunch (about 12 spears) fresh asparagus
- •4 oz goat cheese
- •1/4 cup whole milk
- •2 cloves, minced garlic
- •1 medium, thinly sliced shallot
- •2 tbsp olive oil
- •2 tbsp, chopped fresh chives
- •1 tbsp, chopped fresh dill
- •1/2 tsp salt
- •1/4 tsp black pepper
- •1/4 tsp (optional) red pepper flakes
Per serving
- 1
Preheat your oven broiler to high. Trim the woody ends off the asparagus and cut spears into 2-inch pieces, leaving the tips whole for garnish.
- 2
In a large bowl, whisk together the eggs, milk, salt, pepper, and red pepper flakes until well combined and slightly frothy, about 1 minute.
Step 21:00 - 3
Heat olive oil in a 10-inch oven-safe cast iron skillet over medium heat. Add the shallot and cook for 2-3 minutes until softened. Add garlic and cook 30 seconds more until fragrant.
Step 33:00 - 4
Add the asparagus pieces (not the tips) to the skillet and saute for 3-4 minutes until bright green and just tender. Arrange the asparagus tips on top decoratively.
Step 44:00 - 5
Pour the egg mixture evenly over the vegetables. Crumble the goat cheese over the top in generous dollops. Cook on the stovetop for 3-4 minutes until the edges are set but the center is still slightly jiggly.
Step 54:00 - 6
Transfer the skillet to the broiler and cook for 2-3 minutes until the top is golden brown and puffed. Watch carefully to avoid burning.
Step 63:00 - 7
Remove from the oven and let rest for 2 minutes. Scatter fresh chives and dill over the top. Slice into wedges and serve directly from the skillet.
Step 72:00
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