Asparagus & Goat Cheese Frittata

I love eggs in all forms. Give me big scrambles, runny yolk fried eggs, and frittatas all day. Eggs really are a perfect food to include in your diet because they are so nutritious, quick to cook, and super versatile.

Frittatas are one of those things that you can get really creative with and do something completely different every time you make it. They’re perfect for a brunch to feed a crowd, or even an easy meal-prep weekday breakfast! You can load them up with whatever veggies you have on hand, even leftover veggies from previous meals.

This one makes you feel a little fancy because we’ve packed it with asparagus and goat cheese. These two ingredients go SO well together, and really stand out in the frittata. If goat cheese is a little too strong for you, then you can use any type of cheese you want (or no cheese at all!).

This is the perfect summer brunch recipe to to utilize in-season produce, just pair it with these savory chickpea pancakes, or even these toasted coconut waffles and you have yourself an amazing brunch feast!

Looking for more brunch recipes?

• Baked Eggs with Garlicky Collard Greens
• Breakfast Baked Acorn Squash
• [Grain-Free] Strawberry Maple Scones

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Asparagus & Goat Cheese Frittata

Servings 4

Ingredients

• 6 large organic eggs
• 1 cup asparagus (chopped)
• 1 tbsp extra virgin olive oil
• 1/2 cup unsweetened non-dairy milk
• 2-3 tbsp goat cheese (plus more for topping)
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

• Preheat the oven to 400 degrees.
• Heat an 8" cast iron skillet over medium heat, add the olive oil and asparagus. Season with a pinch of salt and pepper, and stir occasionally for 3-4 minutes, until the asparagus are just starting to soften up.
• While the asparagus cook, whisk the eggs in a mixing bowl, and season with basil and a pinch of salt and pepper.
• Take the pan off the heat, and pour the eggs over the asparagus. Crumble the goat cheese into the egg mixture, and gently press the goat cheese down into the eggs.
• Transfer the skillet to the oven, and bake for 10-13 minutes (longer if you want it to be a little brown on top).
• Remove from the oven and let it cool for at least 5 minutes before cutting into it. When ready to serve, you can crumble more goat cheese on top if desired.