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Creamy Asparagus and Goat Cheese Frittata

creamy asparagus and goat cheese frittata - featured image
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A quick and easy frittata featuring fresh asparagus and tangy goat cheese, delivering creamy texture with crispy edges. Perfect for brunch, light dinners, or family gatherings.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 4 ounces goat cheese, crumbled
  • 1 bunch fresh asparagus (about 12–15 spears), woody ends trimmed and cut into 1-inch pieces
  • 1/4 cup whole milk (60 ml)
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh herbs (chives or parsley, optional)
  • 1 small shallot, finely diced (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Trim woody ends from asparagus and cut into 1-inch pieces. Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Add asparagus and sauté for 3-4 minutes until bright green and slightly tender but still crisp. Add minced garlic and diced shallots (if using) for the last minute. Remove from heat and set aside.
  3. In a large bowl, whisk together 8 large eggs and 1/4 cup milk until smooth and slightly frothy. Season with salt and pepper.
  4. Gently fold in crumbled goat cheese and chopped herbs.
  5. Pour the sautéed asparagus, garlic, and shallots into the egg mixture and stir to combine evenly.
  6. Heat the remaining 1 tablespoon olive oil in the oven-safe skillet over medium heat. Pour in the egg mixture and spread evenly. Cook undisturbed for 4-5 minutes until edges start to set and crisp.
  7. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the top is set but slightly jiggly in the center and edges are golden and crispy.
  8. Remove from oven and let rest for 3-5 minutes before slicing and serving.

Notes

For extra crispy edges, broil the frittata for 1-2 minutes at the end, watching carefully to avoid burning. Use room temperature eggs for fluffier texture. If your skillet is not oven-safe, transfer mixture to a greased baking dish after stovetop cooking. Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: frittata, asparagus, goat cheese, brunch, easy recipe, creamy, crispy edges, vegetarian, gluten-free

Find it online: https://lucastable.com/creamy-asparagus-and-goat-cheese-frittata-easy-recipe-for-crispy-edges/