Food & Cooking Recipes Breakfast & Brunch Recipes Asparagus Frittata With Goat Cheese and Herbs Be the first to rate & review! It's the perfect dish for a spring brunch or a vegetarian dinner. By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on April 9, 2024 Rate PRINT Share Servings: 8 Make this asparagus frittata for breakfast, brunch, or dinner—it’s a great way to welcome spring and enjoy asparagus while it’s in season. It's an easy egg dish you can enjoy warm from the oven, at room temperature, or even chilled from the refrigerator if you have leftovers. The combination of tender spears of asparagus, the oniony punch of chives and scallions, and soft creamy goat cheese tastes as good as it looks. Simply blanch the asparagus, whip the eggs, add the green ingredients, and cook briefly on the stove. The frittata finishes cooking in the oven after the goat cheese and more asparagus are added on top. Potato-Leek Frittata Frederic Lagrange Ingredients ½ bunch asparagus (8 oz), trimmed, spears cut into 2-inch pieces, remaining stalks cut into ½-inch pieces Coarse salt and freshly ground black pepper 12 large eggs 4 scallions, thinly sliced 2 tablespoons minced chives 2 tablespoons extra-virgin olive oil 4 tablespoons (2 oz) goat cheese Directions Blanch asparagus: Bring a medium pot of well-salted water to a boil. Meanwhile, prepare an ice-water bath. Blanch asparagus until just tender, about 1 minute. Drain and transfer to ice water bath to cool. Drain. Set spears aside. Whisk eggs and add scallions, chives, and asparagus: Whisk eggs with 1 tsp each salt and pepper. Stir in scallions, chives, and asparagus stalks. Preheat oven and cook eggs in skillet: Preheat oven to 425 degrees. Heat oil in an ovenproof 10-inch skillet over medium heat. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Add goat cheese and reserved asparagus on top: Dollop goat cheese over top and sprinkle with reserved asparagus spears. Bake: Bake until eggs are completely set, 8 to 10 minutes. Let cool slightly before serving. Originally appeared: Whole Living, June 2011 Rate It PRINT