asparagus + goat cheese frittata

asparagus + goat cheese frittata slice on a plate with a fork and a latte and fritatta pan in the corner

Somewhere between a quiche and an omelet, a frittata is my front runner for a last-minute, clean-out-the-fridge kind of meal. Whether for a Sunday morning brunch, casual dinner, or just a great leftover for snacking, a frittata is a one-dish meal you can make with simple ingredients you usually have on hand. I like to start with browned potatoes as my base, much like a Spanish torte, but you can experiment with other vegetables, cheeses or herbs. Just make sure to precook any vegetables that will release a lot of moisture so that you can drain the excess before adding them to the eggs.

asparagus goat cheese frittata

Print Recipe
Serves: 4 Cooking Time: 20 minutes

Ingredients

  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 1 medium Yukon Gold potato, cut into ¼-inch dice
  • 2 green onions, finely chopped
  • 5 eggs
  • 3 tablespoons water
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 8 asparagus spears, cut into 4-inch lengths
  • 4 cherry tomatoes, sliced in half
  • ¼ cup goat cheese, crumbled

Instructions

1

Heat the oven to 350°F.

2

In a 10-inch ovenproof sauté pan, heat the oil and butter over medium heat. Add the potatoes and cook until they are fork tender, about 7 minutes. Add the green onions and continue to cook, stirring, for an additional minute.

3

In a medium bowl, whisk the eggs and water, then add the salt and pepper; whisk to combine. Pour over the potatoes and onions. Continue to cook for several minutes, until the eggs begin to set on the bottom.

4

While the eggs are still runny, lay the asparagus and tomatoes over the top, arranging the asparagus in a pinwheel shape. Sprinkle the goat cheese over the asparagus and tomatoes.

5

Transfer to the oven and bake until the eggs are set, about 8 minutes.

6

Serve warm.

February 17, 2018
2

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2 Comments

  • Reply
    Patti Olswang
    March 18, 2018 at 7:35 pm

    Frittata
    I made the mistake and took the frittata out too early. I shook the pan and it seemed to be firm and I let it rest on the counter for 10 minutes before cutting but it was still runny in the middle. Bruce suggested next time to use a toothpick in the center to check if it is done. If the toothpick comes out clean and dry then it is done.

    • Reply
      Carol Buchan
      March 19, 2018 at 3:42 am

      Patti, Did you let it get firm on the bottom before putting it in the oven? I usually worry about overcooking it at the oven stage, and watch to take it out when the top looks puffy and firm.

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