Spring Brunch Asparagus Goat Cheese (Printable)

A light and fluffy egg dish with asparagus, goat cheese, and fresh herbs for an elegant spring meal.

# What You'll Need:

→ Vegetables

01 - 1 bunch asparagus, trimmed and cut into 3/4 inch pieces
02 - 1 small red onion, finely chopped
03 - 1 cup baby spinach, roughly chopped

→ Dairy

04 - 6 large eggs
05 - 1/4 cup whole milk
06 - 3.5 ounces goat cheese, crumbled
07 - 2 tablespoons grated Parmesan cheese

→ Herbs & Seasonings

08 - 2 tablespoons fresh chives, finely sliced
09 - 1 tablespoon fresh dill, chopped
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch of red pepper flakes

→ For Cooking

13 - 2 tablespoons olive oil
14 - 1 tablespoon unsalted butter

# Step-by-Step Guide:

01 - Set oven to 350°F and allow to fully preheat.
02 - Heat olive oil in a 10 to 11 inch ovenproof skillet over medium heat. Add red onion and sauté for 2 to 3 minutes until softened.
03 - Add asparagus and cook for 4 to 5 minutes, stirring occasionally, until just tender. Add spinach and cook until wilted, approximately 1 minute.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, and half of the chives and dill until well combined.
05 - Reduce heat to low. Pour egg mixture evenly over the vegetables in the pan. Dollop goat cheese evenly on top and sprinkle with Parmesan. Cook undisturbed for 4 to 5 minutes until edges begin to set but center remains slightly runny.
06 - Transfer skillet to preheated oven and bake for 10 to 12 minutes until frittata is just set in the center and lightly golden.
07 - Remove from oven and let rest for 5 minutes. Garnish with remaining herbs and a pinch of red pepper flakes.
08 - Slice into wedges and serve warm or at room temperature.

# Expert Tips:

01 -
  • It looks restaurant-quality but comes together in under 40 minutes, making you feel like a culinary genius on a random Tuesday.
  • The goat cheese melts into creamy pockets while the asparagus stays just tender enough to have actual texture, creating this perfect balance that keeps you going back for seconds.
  • You can serve it warm straight from the oven or let it cool to room temperature, which means it works for breakfast, lunch, or that awkward late brunch situation.
02 -
  • The biggest mistake is overbaking—that moment when the center looks barely set is when you pull it out, because it will continue cooking slightly as it rests and will be perfect, not dry and rubber-like.
  • Use an ovenproof skillet with a metal handle, not silicone, since it needs to go straight from stovetop to oven without any pause or transfer that breaks the frittata.
03 -
  • Cut your asparagus pieces to roughly the same size so they finish cooking at the same time, which takes maybe 30 seconds more of thought but prevents some pieces from being mushy and others still rigid.
  • If your skillet isn't quite nonstick enough, brush it with a little butter before pouring in the egg mixture—this ensures you can actually slice and serve clean wedges instead of scraping at the pan with a spatula.
Go Back