Asparagus Goat Cheese Frittata

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

5 from 1 reviews

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.



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


  1. 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.
  2. 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.
  3. Slice and serve warm. This frittata goes really well with this Tricolore Salad.

Keywords: Frittata with asparagus, goat cheese and cherry tomatoes