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Asparagus Frittata

Asparagus Frittata

The ultimate comfort food that captures the essence of spring! This Asparagus Frittata is packed with vibrant flavors and creamy goat cheese, making it an easy weeknight dinner or a show-stopping brunch dish. You won't want to miss making this delicious, healthy treat tonight!
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Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 bunch asparagus, cut into 1-inch pieces (about 1 cup)
  • 1 cup thinly sliced leeks, both white and green parts
  • 8 whole eggs, beaten
  • 2 oz chèvre, crumbled
  • to taste sea salt and pepper

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Frying Pan
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. Preheat your oven to 400ºF. This is an important step as it ensures a perfectly baked frittata with a beautiful golden top.
  2. Add the olive oil to an oven-safe skillet over medium-high heat. Let it warm up for a minute, then add in the asparagus. Sauté for about 5 minutes until the asparagus becomes tender and bright green.
  3. Next, add the leeks to the skillet. Sauté them along with the asparagus until both vegetables are tender, which should take about 5 more minutes. You'll know they are ready when they are soft and fragrant.
  4. While the veggies are cooking, take a large bowl and beat together the eggs, adding in 1/2 teaspoon of fine sea salt and several grinds of black pepper. This mixture should be light and frothy.
  5. Once the vegetables are tender, pour the egg mixture evenly over them in the skillet. Be sure to distribute it well so that every bite is filled with goodness.
  6. Sprinkle the chèvre over the top of the egg mixture. The creamy texture of goat cheese will melt beautifully as it bakes, creating pockets of flavor throughout the frittata.
  7. Transfer the skillet to the preheated oven. Bake for about 10 minutes, or until the top is lightly golden. It's perfectly okay if the center still has a little jiggle; it will continue to cook once you take it out of the oven.
  8. Once done, remove the skillet from the oven and let it cool slightly before slicing. Serve the frittata warm, allowing everyone to enjoy its deliciously fluffy texture and vibrant flavors.
  9. If you have leftovers, you can keep the frittata out on the table for up to an hour after it reaches room temperature. After that, cover it and store it in the fridge. It’ll last up to 5 days, and you can serve it cold or reheated on the stove.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. It’s perfect for quick meals!
You can freeze individual portions of the frittata. Just wrap them tightly and store for up to 3 months.
Serve the frittata with a light salad or crusty bread for a complete meal.
Fresh herbs like basil or parsley can add a pop of color and flavor when serving.
If you prefer a crispier bottom, you can start cooking the frittata on the stovetop and then finish it in the oven.