Name: Asparagus Goat Cheese Frittata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon butter or olive oil (butter is better); 1 or 2 large shallots, minced (1/4 cup); 1 yellow bell pepper, seeds and ribs removed, cut into small dice; 1 large bunch of thick asparagus (or 2 bunches of thin); Kosher salt, to taste; Freshly ground black pepper, to taste; 1/4 teaspoon dried thyme; 3-4 ounces of goat cheese from a log of goat cheese, sliced into 1/3-inch rounds (7-8 rounds); 8 large eggs, whisked; 8 or so ripe cherry sweet cherry tomatoes, thinly sliced.; 8-12 large fresh basil leaves, stacked and thinly sliced, or more to taste

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This Asparagus Goat Cheese Frittata is brimming with fresh asparagus and tangy goat cheese, and topped with cherry tomatoes and basil. It's quick to make and has so much flavor, a fantastic simple meal for summertime.

A slice of an asparagus goat cheese frittata with cherry tomatoes, on a spatula, held over the cast iron skillet containing the rest of the frittata

A frittata is cross between an omelette and a crustless quiche. It's often when I have nothing planned for lunch or dinner that I end up making a frittata. Frittatas are easy and the ingredients are usually in house. If you have eggs, onions, some kind of veggie and cheese, you've got the makings of a frittata.

This particular asparagus goat cheese frittata recipe was inspired by a bunch of fresh asparagus I got from a local farm in Maine. Eddie and I enjoyed it so much for dinner that I made it again when friends visited for lunch. A week later our friends asked for the recipe to cook for their friends who were coming to brunch. They had searched for it on my blog but it wasn't there.....yet. I decided it should be.

close up of an asparagus goat cheese frittata in a cast iron skillet topped with slices of cherry tomatoes and slivered basil.

Asparagus Goat Cheese Frittata Recipe

This is a quick recipe that comes together in one pan. First the shallots and bell peppers are sautéed and seasoned with thyme, salt and pepper. The asparagus goes in next and after a few more minutes the eggs are poured into the skillet and the rest of the ingredients are arranged on top: goat cheese rounds, sliced cherry tomatoes, and slivered basil. The pan goes into a 400ºF oven for 10-15 minutes, just until the eggs are set.

ingredients for an asparagus goat cheese frittata, laid out on a wooden cutting board and a stainless countertop: a bunch of asparagus, a dozen eggs, a yellow bell pepper, fresh basil leaves, a few shallots and a bunch of cherry tomatoes, next photo shows all the veggies sliced and diced and the eggs whisked

chopped shallots and yellow bell peppers sautéing in a cast iron skillet, next shows chopped asparagus added into the skillet

Cast iron skillet filled with sautéed chopped asparagus and whisked eggs, with 3 rounds of goat cheese being added by hand, the next shot shows the skillet filled with 8 rounds of goat cheese over the eggs, and slices of cherry tomato are being added on top.

Reserve a few asparagus to decorate the top of the frittata, if you like.

Cast iron skillet filled with a frittata decorated with rounds of goat cheese, sliced cherry tomatoes and 5 asparagus spears.

What kind of Goat Cheese is best for a frittata?

For this recipe, I like to use the white creamy kind of goat cheese with no rind that comes in a a log. It's sometimes called chevre (the French name). This type of goat cheese is fresh cheese that hasn't been aged. It's easy to cut into rounds and has a lovely tangy flavor. I usually buy a 10-ounce log and use about a third of it, sliced crosswise into rounds that are about ⅓ of an inch thick, but any size log will do and you can use as much or as little cheese as you like.

In some parts of the world, it's hard to source fresh goat cheese in a log form. When I lived in London, the only logs of goat cheese available at the market were bucheron, an aged goat cheese with a rind. If you can't find fresh goat logs, you can absolutely use bucheron. The rind is delicate and edible and the flavor is a bit sharper than that of fresh goat cheese, but will still be delicious in this asparagus frittata.

Asparagus Frittata Variations

This is an easy recipe to adapt.

Other cheeses that go particularly well with asparagus are fontina, muenster, parmesan and pecorino.
You could add in garlic, green onions, or mushrooms with the sautéed ingredients.
Chopped ham or prosciutto would be delicious additions.

cast iron skillet filled with an asparagus frittata that's topped with cherry tomatoes and slivered basil, a spatula holds up one slice

What to serve with an Asparagus Goat Cheese Frittata

I love this with a tricolore salad. It's a beautiful leafy salad with three different colored lettuces and bright lemon vinaigrette. Also great with this dish is Butter Lettuce Salad with Citrus Honey Vinaigrette. Crusty bread or bialys are always good with a frittata.

Here's the Asparagus Goat Cheese Frittata recipe. If you cook this, I hope you'll come back to leave a star rating and a comment. I'd love to know how it turns out!

Asparagus Goat Cheese Frittata

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5 from 3 reviews

Author: Lisa
Total Time: 30 minutes
Yield: 4 servings 1x

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Description

Fresh asparagus, goat cheese, cherry tomatoes and basil bring so much great flavor to this simple frittata. Serve it for breakfast, lunch, brunch or dinner with a green salad on the side.

Ingredients

Units Scale

Equipment: A 12-inch cast iron skillet or other large, heavy, oven-ready skillet

1 tablespoon butter or olive oil (butter is better)
1 or 2 large shallots, minced (¼ cup)
1 yellow bell pepper, seeds and ribs removed, cut into small dice
1 large bunch of thick asparagus (or 2 bunches of thin)
Kosher salt, to taste
Freshly ground black pepper, to taste
¼ teaspoon dried thyme
3-4 ounces of goat cheese from a log of goat cheese, sliced into ⅓-inch rounds (7-8 rounds)
8 large eggs, whisked
8 or so ripe cherry sweet cherry tomatoes, thinly sliced.
8-12 large fresh basil leaves, stacked and thinly sliced, or more to taste

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Instructions

Preheat the oven to 400ºF/200ºC
Snap the tough ends off the asparagus. Either slice all the asparagus into ½-inch pieces or set 3-5 spears aside for decoration, and slice the rest.
Heat butter in your cast iron skillet and sauté shallot and pepper for 2-3 minutes on medium until a little soft. Add sliced asparagus and sauté a minute or two more. Sprinkle the thyme on top plus a little salt and pepper.
Use a spatula to spread veggies out evenly in the pan, then pour beaten eggs over them. Place the rounds of goat cheese evenly spaced on top of the eggs. Next place the sliced cherry tomatoes between the goat cheese rounds. Place the reserved asparagus spears on top, if using. Season everything with a little more salt and pepper.
Bake for 10-15 minutes or as long is it takes for the eggs to set, checking for doneness after 10 minutes. Eggs should be just firm on top - not wet-looking. The timing depends on the oven and the size and thickness of the pan you're using, so you'll need to check often.
Sprinkle with basil, slice and serve warm. This frittata goes really well with this Tricolore Salad.

Notes

Nutrition Disclaimer: We do our best to provide accurate nutrition values using an online nutrition calculator however our nutrition information should only be used as an approximation.

Prep Time: 15 min
Cook Time: 15 min
Category: Breakfast
Method: bake
Cuisine: Italian

Asparagus Goat Cheese Frittata

Asparagus Goat Cheese Frittata Recipe