Print

Baked Asparagus Frittata with Goat Cheese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

This Baked Asparagus Frittata is a light, elegant dish perfect for breakfast, brunch, or a light dinner. Featuring tender pencil-thin asparagus spears atop a fluffy baked egg base infused with creamy goat cheese, shallots, and a hint of Dijon mustard, this frittata delivers fresh and savory flavors with a bright lemony finish. It comes together quickly in under 30 minutes and makes a beautiful and nutritious meal that can be enjoyed warm or at room temperature.

Ingredients

Egg Mixture

  • 6 large eggs
  • 2 tablespoons full-fat dairy (heavy cream, half-and-half, or whole milk)
  • 1 small finely chopped shallot (about 3 tablespoons)
  • 1 ½ teaspoons Dijon mustard
  • ¼ teaspoon fine salt, plus a pinch more for the asparagus
  • 4 to 5 ounces goat cheese or feta, crumbled

Asparagus Topping

  • ½ pound pencil-thin asparagus (must be thin!)
  • 1 teaspoon olive oil
  • 1 teaspoon fresh lemon juice
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 400°F (200°C). Line a 9-inch square baking pan with two strips of parchment paper, cutting them to fit neatly across the base, leaving a couple of extra inches on the sides to facilitate lifting out the frittata later.
  2. Blend the egg mixture: Crack the eggs into a medium bowl and whisk thoroughly to blend the whites and yolks. Add the full-fat dairy, finely chopped shallot, Dijon mustard, and ¼ teaspoon salt. Whisk to combine all ingredients evenly. Stir in the crumbled goat cheese gently.
  3. Pour and bake initial egg base: Ensure the parchment paper is snugly and neatly pressed into the baking pan. Pour the egg mixture into the prepared dish, then adjust the sides of the parchment paper if needed so they lay flat against the pan. Place the baking dish on the middle oven rack and bake for 10 minutes, or until the top layer becomes opaque in spots.
  4. Prepare asparagus: While the eggs bake, rinse and pat dry the asparagus. Snap off the tough ends so each spear measures under 9 inches. Toss the asparagus with olive oil, fresh lemon juice, a pinch of salt, and freshly ground black pepper. Set aside.
  5. Add asparagus to partially baked frittata: Remove the frittata from the oven after the initial baking. Arrange the asparagus spears one by one neatly on top in a single direction; alternatively, you can alternate tips and ends for variety. If any asparagus pieces are too long, snap off the ends accordingly.
  6. Finish baking: Return the dish to the oven and bake another 7 to 8 minutes until the frittata is set and the center feels springy to the touch.
  7. Rest and slice: Let the frittata rest at room temperature for 5 minutes. Then, carefully run a knife around the edges of the pan to loosen it, especially in the corners. Using the parchment paper overhang, lift the frittata onto a cutting board. Slice between the asparagus strips into three columns, then slice down the middle through the asparagus to create servings.
  8. Serve and store: Serve warm or at room temperature. Store leftovers covered in the refrigerator for up to 4 days.

Notes

  • Use pencil-thin asparagus to ensure even cooking and tenderness. Thicker stalks may require longer baking.
  • Lining the baking pan with parchment paper helps lift the frittata out easily and preserves its shape.
  • Goat cheese adds a tangy creaminess, but feta is a great substitute if preferred.
  • The mustard provides a subtle depth of flavor; adjust slightly according to taste.
  • This dish can be made ahead and reheated gently in the oven or microwave.
  • Make sure not to overbake to maintain a tender, fluffy texture.

Find it online: https://marthatasty.com/baked-asparagus-frittata-with-goat-cheese-recipe/