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Asparagus & Goat Cheese Frittata Recipe

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a cast iron pan with an Asparagus & Goat Cheese Frittata Recipe
A fancy-looking frittata that’s so easy, you’ll feel like the brunch queen you were born to be!
Yield 6
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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.