Asparagus Frittata with Goat Cheese
This Asparagus Frittata recipe is packed with asparagus, tangy goat cheese and tarragon for an elegant spring breakfast or brunch! It’s a healthy, low carb recipe that’s so easy to make and it’s ready in under 30 minutes!
I’ve been obsessed with asparagus lately, which you may have guessed by now. I’ve been eating roasted asparagus like crazy, and my creamy asparagus soup is perfect for the cold spring weather we’ve been having.
This Asparagus Frittata recipe is a perfect example of how wonderful asparagus is for breakfast as well.
Frittatas are one of my favorite breakfasts to prep because they’re low carb, satisfying and I can pack them full of veggies or whatever I have on hand.
My ham and cheese frittata and spinach frittata are favorites, but the asparagus and goat cheese make this recipe feel a little extra fancy.
The combination is a match made in heaven, and I’m thinking that I need to make it again very soon. 🙂
Why you’ll love this recipe
- This asparagus frittata recipe is brimming with asparagus, creamy goat cheese and tarragon for the ultimate breakfast or brunch.
- It’s easy to make and is ready in under 30 minutes.
- It’s a versatile recipe that may be served any time of day.
- It’s low carb, gluten-free and great for meal prep.
Recipe ingredients
The glory of frittatas is that they’re easy to customize with what you have on hand. You can add protein such as ham or bacon, or substitute the ingredients with your favorite cheese and veggies.
- Eggs. I’ve used large eggs for this recipe and have not tested it with any other size. If you have leftover egg whites in the refrigerator that you’d like to use up, they will work great in this frittata. A good rule of thumb is subbing two egg whites for one whole egg.
- Asparagus. If you’re not a fan of asparagus or it’s not in season, substitute it with your favorite veggies and/or greens.
- Goat cheese. The goat cheese adds a nice tangy flavor that marries well with the asparagus. If you’re not a fan, substitute it with your favorite cheese or omit it to make it dairy-free.
- Milk. Use your favorite dairy or non-dairy milk.
- Tarragon. The flavor of tarragon is the perfect compliment to the asparagus, but if you don’t have any hand it may be substituted with your favorite fresh or dried herbs.
See the recipe card below for the complete list of ingredients and quantities.
How to make this recipe
This asparagus frittata recipe is very easy to make. It cooks up in one pan and it’s ready in about 30 minutes.
Pro tip: If you have leftover egg whites, they’ll work perfectly in this recipe. For every whole egg, substitute with 2 egg whites.
See the recipe card below for full instructions.
- Sauté the asparagus and garlic.
- Whisk the eggs, milk, tarragon, salt and pepper in a medium bowl.
- Add the egg mixture to the pan and cook on the stove top just until the bottom begins to set.
- Top with goat cheese and bake at 400 degrees for 12-15 minutes until set.
Recipe FAQs
Adding dairy or non-dairy milk to the frittata will give it a creamy, fluffy texture.
Use your favorite non-dairy milk and omit the goat cheese for a dairy-free frittata.
Frittatas last for up to 5 days in the refrigerator, which makes them perfect for meal prep!
Serving suggestions
I love how versatile frittatas are. They can be customized a number of ways depending on what you have in the refrigerator or pantry, and most importantly they can be served any time of day!
- This asparagus frittata with goat cheese is great served for breakfast with a side of air fryer bacon or tropical fruit salad.
- It makes a great Easter or Mother’s Day brunch served with morning glory muffins, blueberry banana bread, or breakfast fruit tarts.
- It’s a satisfying low carb meal served with butter lettuce salad or roasted green beans.
- Serve for dinner with crispy smashed potatoes or sweet potato biscuits.
Recipe notes
- Pro tip: If you have leftover egg whites, they’ll work perfectly in this recipe. For every whole egg, substitute with 2 egg whites.
- Not a fan of goat cheese? Sub it with feta or your favorite grated cheese.
- Make this frittata dairy-free by using your favorite dairy-free milk and omitting the goat cheese.
- Store asparagus frittata in the refrigerator for up to 5 days in the refrigerator.
More egg recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Asparagus Frittata with Goat Cheese
Ingredients
- 1 1/2 tablespoons olive oil divided
- 1/2 lb. asparagus woody bottoms removed and chopped into 1" pieces
- 1 clove garlic minced
- 8 large eggs
- 1/4 cup milk
- 1 teaspoon freshly chopped tarragon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled goat cheese
Instructions
- Preheat the oven to 400 degrees.
- Heat 1 tablespoon of the olive oil in a 9" ovenproof skillet over medium heat. Add the asparagus and cook until crisp tender, about 2-3 minutes, then add the garlic and cook 30 seconds more. Reserve the asparagus tips for the top of the frittata if desired.1 1/2 tablespoons olive oil, 1/2 lb. asparagus, 1 clove garlic
- While the asparagus cooks, whisk together the eggs, milk, tarragon, salt and pepper in a medium bowl.8 large eggs, 1/4 cup milk, 1 teaspoon freshly chopped tarragon, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Brush the remaining 1/2 tablespoon oil generously around the sides of the pan. Pour in the egg mixture and top with the asparagus tips and dot with the goat cheese. Continue cooking over medium heat until the bottom has just begun to set.1/2 cup crumbled goat cheese
- Place the frittata in the oven and bake for 12-15 minutes or until set. Remove from heat and cool slightly before serving. Enjoy!
Notes
- If you have leftover egg whites in the refrigerator that you’d like to use up, they will work great in this frittata. A good rule of thumb is subbing two egg whites for one whole egg.
- Not a fan of goat cheese? Sub it with feta or your favorite grated cheese.
- Make this frittata dairy-free by using your favorite dairy-free milk and omitting the goat cheese. Â
- Store asparagus frittata in the refrigerator for up to 5 days in the refrigerator.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
4 Comments on “Asparagus Frittata with Goat Cheese”
Great recipe! I didn’t have tarragon, so I substituted it with 1/2t of lemon pepper seasoning and 1/2t of Momofuku seasoning salt. I upped the garlic to 3 medium cloves. It only needed about 11 minutes in my oven. I used my Greenpan, not a cast iron skillet. Turned out fantastic. The family loved it, and polished it off in one meal. Thank you!
Thank you for sharing your customizations and for leaving a review Nancy!
While I like asparagus this was a whole  lot of asparagus. Doing it again I’d probably half this amount.  The asparagus drowned out the taste of the eggs, the goat cheese. And trying leftovers for breakfast the next day was just weird with all the asparagus.  I’ll give it a yes otherwise.
Thanks for your feedback Kathleen!