Asparagus Frittata is packed with asparagus, tangy goat cheese and tarragon for the perfect spring breakfast or brunch! It's great for meal prep and it's so easy to make!
1/2lb.asparaguswoody bottoms removed and chopped into 1" pieces
1clovegarlicminced
8largeeggs
1/4cupmilk
1teaspoonfreshly chopped tarragon
1/2teaspoonkosher salt
1/4teaspoonblack pepper
1/2cupcrumbled 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.
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.
Store asparagus frittata in the refrigerator for up to 5 days in the refrigerator.