A fancy-looking frittata that’s so easy, you’ll feel like the brunch queen you were born to be!
There’s something about a frittata that just screams “I have my life together.” It’s effortlessly elegant, packed with protein, and shockingly easy to throw together. This Asparagus & Goat Cheese Frittata is the ultimate brunch, meal prep, or “I forgot to plan dinner” solution. Loaded with fresh spring flavors, creamy goat cheese, and a fluffy egg base, it’s a one-pan wonder you’ll want to keep on repeat. Bonus? It reheats like a dream, making it the perfect make-ahead meal. Let’s get crackin’! 🥚
Why You’ll Love This Frittata
- High-Protein & Satisfying – Packed with eggs, cottage cheese, and goat cheese for a filling meal.
- Make-Ahead Friendly – Perfect for meal prep, so you have a quick, nutritious meal ready to go.
- One-Pan Wonder – Less mess, fewer dishes, and an easy cleanup.
- Spring & Summer Freshness – Loaded with seasonal asparagus, fresh herbs, and vibrant flavors.
- Versatile & Customizable – Easily swap ingredients to suit your taste and dietary needs.
Want to take this frittata up a notch?
Pair it with crispy roasted potatoes, a lightly dressed arugula salad, or even some fresh fruit and yogurt. It’s a meal that feels fancy but is secretly low effort—exactly the kind of dish we love. Plus, the leftovers make an amazing grab-and-go breakfast for those mornings when you barely have time to brush your hair, let alone cook.
What’s in This Frittata?
🥚 Eggs & Egg Whites – The perfect base for a protein-packed frittata.
🧀 Cottage Cheese – Blended until smooth, making the frittata creamy and rich.
🐐 Goat Cheese – Adds tangy, melty goodness.
🌿 Asparagus – A springtime favorite, giving texture and freshness.
🥬 Baby Spinach – A nutrient powerhouse that blends seamlessly into the dish.
🧅 Shallots & Fresh Herbs – A flavor boost that makes every bite delicious.
Ingredients You’ll Need
- 8 large eggs
- 1 cup egg whites
- 1 cup low-fat cottage cheese (or ½ cup half & half or coconut milk)
- 1 teaspoon sea salt, divided
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 1 shallot, minced
- 2 cups baby spinach
- 1 bunch asparagus, trimmed & chopped (reserve 8-12 whole spears)
- 8 ounces goat cheese, crumbled
- 3 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
How to Make It
1. Prepare the Egg Mixture
- Preheat the oven to 375°F with a rack in the center.
- Blend the cottage cheese in a blender or food processor until smooth.
- In a medium bowl, whisk together the eggs, egg whites, ½ teaspoon sea salt, and black pepper.
- Stir in the blended cottage cheese.
2. Sauté the Vegetables
- Heat olive oil in a 10-inch ovenproof skillet over medium heat.
- Add chopped asparagus and shallots, sautéing for 5 minutes.
- Stir in baby spinach, cooking until wilted (about 2-3 minutes).
3. Assemble & Bake
- Pour the egg mixture into the skillet over the vegetables, stirring gently.
- Arrange the reserved whole asparagus spears on top.
- Sprinkle goat cheese, dill, and chives over the frittata.
- Let cook on the stovetop for 2 minutes until edges start to set.
- Transfer to the oven and bake for 12-14 minutes, until set.
- Broil for 2-3 minutes for a lightly golden top.
4. Serve & Enjoy:
- Cool slightly, slice, and serve warm with optional crème fraîche.
The Secret to the Perfect Frittata Every Time
If you’ve ever had a frittata turn out too dense, too watery, or just meh, you’re not alone. But don’t worry—I’ve got the inside scoop on how to make the perfect frittata every time.
1. Blend, Don’t Whisk:
Most frittata recipes call for a quick whisk of the eggs, but if you want that ultra-light, almost soufflé-like texture, blending is your best friend. Using a blender or food processor to mix your eggs (especially with the cottage cheese in this recipe) incorporates air and creates a silky-smooth base. Trust me, once you try this method, you’ll never go back to just whisking!
2. Don’t Overcook:
A common mistake? Leaving your frittata in the oven for too long. Overbaking can make the eggs rubbery and dry. Instead, pull it out just when the center barely jiggles when you shake the pan. The residual heat will continue cooking the eggs for a perfectly soft, custardy texture. If you really want to be precise, use a thermometer—your frittata is ready when the center hits 160°F.
3. Avoid Too Much Liquid:
Watery frittatas happen when veggies like mushrooms, zucchini, or tomatoes release too much moisture. To prevent this, sauté any high-water-content veggies first, letting them release excess moisture before adding the eggs. This ensures a firm, sliceable frittata instead of a soggy one. You can also pat them dry with a paper towel before adding them to the skillet.
With these simple tips, you’ll be whipping up flawless, golden frittatas that taste like they came straight from a cozy brunch café. So go ahead, impress yourself (and everyone else) with a perfectly fluffy, flavorful frittata! 😍🍳
✨Make It Your Own ✨
💪 Protein Boost: Add smoked salmon or cooked sausage for extra flavor.
🥡 Meal Prep Hack: Double the recipe and bake in a 9×13 pan for easy portioning.
🥥 Dairy-Free Swap: Use coconut milk instead of cottage cheese and omit the goat cheese.
🧀 Cheese Lover’s Upgrade: Swap goat cheese for feta or sharp cheddar for a different flavor profile
🌶️ Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
FAQs About Frittatas
Can I make this ahead of time?
Yes! Store slices in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave.
Can I freeze leftovers?
Absolutely! Wrap individual slices tightly and freeze for up to 2 months. Reheat at 350°F until warmed through.
What should I serve with this frittata?
It pairs beautifully with a simple green salad, roasted potatoes, or fresh fruit for a balanced meal.
Can I use different vegetables?
Yes! Try bell peppers, mushrooms, or zucchini for a new twist.
How do I know when my frittata is fully cooked?
The center should be just set and barely jiggle when you shake the pan.
Storage & Reheating
- Fridge: Keep in an airtight container for up to 4 days.
- Freezer: Wrap individual slices and freeze for up to 2 months.
Reheating: Warm in a 350°F oven for best texture or microwave for convenience.
Vitamix 5200 Blender
- High-Powered: Effortlessly blends frozen fruit, nuts, and tough ingredients.
- Self-Cleaning: Cleans itself in 60 seconds—no disassembly needed.
Other Breakfast Recipes You’ll Love:
Carrot Cake Oat Protein Bars
Asparagus & Goat Cheese Frittata
Nutrient Packed Winter Citrus Smoothie Bowl
Cinnamon Raisin Overnight Oats
Peanut Butter Banana Overnight Oats
Homemade Granola
Ready to Try It?
Imagine waking up on a lazy Sunday morning, the sun streaming through your window, and the smell of something delicious wafting from the kitchen. That’s the magic of this frittata. It’s one of those recipes that makes you feel like a brunch queen without all the hassle. And the best part? It’s totally foolproof—even if your cooking skills are limited to boiling water.
This Asparagus & Goat Cheese Frittata is the perfect easy, healthy meal that works for breakfast, lunch, or dinner. Try it out, mix in your favorite flavors, and enjoy a stress-free, nourishing dish! 🍽️
Kaloh Stonewear
- Durable & Stylish: High-quality stoneware with a sleek, modern design.
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Asparagus & Goat Cheese Frittata Recipe
Print Recipe
Ingredients
- 8 Large Eggs
- 1 C Egg Whites
- 1 C Low-fat Cottage Cheese (or ½C Half & Half or Coconut Milk)
- 1 tsp Sea Salt, divided
- ¼ tsp Freshly Cracked Black Pepper
- 2 Tbsp Olive Oil
- 1 Shallot Minced
- 2 C Baby Spinach
- 1 Bunch Asparagus Ends trimmed & chopped (reserve 8-12 whole spears)
- 8 oz Goat Cheese Crumbled
- 3 Tbsp Fresh dill Finely Chopped
- 2 Tbsp Fresh Chives Finely Chopped
Instructions
- 1. Preheat the oven to 375°F with a rack in the center position.
- 2. Prepare the Egg Mixture: Blend the cottage cheese in a blender or food processor until smooth. Set aside. In a medium bowl, whisk together the eggs, egg whites, salt, and black pepper. Stir in the blended cottage cheese.
- 3. Sauté the Vegetables: Heat the olive oil in a 10-inch ovenproof skillet over medium heat. Once hot, add chopped asparagus and shallots and saute for 5 minutes. Add the spinach and stir occasionally, until the spinach is wilted, about 2-3 minutes.
- 4. Assemble & Bake: Pour the egg mixture into the skillet over the shallot and spinach, stirring gently to distribute evenly. Arrange reserved whole asparagus on the surface of the frittata. Sprinkle the crumbled goat cheese, chopped dill, and chives over the top.
- 5. Let cook on the stovetop, undisturbed, for about 2 minutes until the edges begin to set.
- 6. Transfer the skillet to the oven and bake for 12-14 minutes, or until the eggs are set. The eggs should barely move when you jiggle the pan. To crisp up the top, set the oven to broil and cook for an additional 2-3 minutes.
- 7. Remove from the oven and let cool slightly before slicing into wedges. Serve warm, optionally topped with a dollop of crème fraîche.
Notes
- Cottage Cheese: Blending it creates a creamy texture while adding protein. For a dairy-free version, swap the cottage cheese for ½ cup coconut milk and omit the goat cheese.
- Asparagus: One of our favorite spring vegetables adds a delicious flavor and texture to this spring quiche.
- Goat Cheese: Its tangy, creamy flavor balances the eggs perfectly—sub feta for a saltier bite.
- Fresh Herbs: Dill and chives brighten the dish, but parsley or basil work well too.
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