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 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.
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.
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 1/3 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.
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!Print
Asparagus Goat Cheese Frittata
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.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: bake
- Cuisine: Italian
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 (1/4 cup)
- 1 yellow bell pepper, seeds and ribs removed, cut into small dice
- 1 large bunch of thick asparagus or two bunches of thin asparagus, tough ends snapped off, sliced into 1/2-inch pieces
- 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
- Preheat the oven to 400F. Heat butter in your cast iron skillet and sauté shallot and pepper for 2 minutes or so on medium until a little soft. Add asparagus and sauté a minute or two more. Sprinkle the thyme on top plus a little salt and pepper. Turn off heat and pour beaten eggs over the veggies. Place the rounds of goat cheese evenly spaced on top of the eggs. Place the sliced cherry tomatoes on next and a little more salt and pepper. Sprinkle on the slivered basil.
- 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.
- Slice and serve warm. This frittata goes really well with this Tricolore Salad.
Keywords: Frittata with asparagus, goat cheese and cherry tomatoes