Asparagus, one of spring’s seasonal veggies, and creamy Goat Cheese are baked into this savory frittata that’s perfect for a spring brunch.
It’s Friday- yay! With the weekend right around the corner, we’ve now reached the point in the week where it’s socially acceptable to be thinking about what you are going to eat for brunch this weekend. I pretty much love everything about brunch. It’s the perfect excuse to indulge in a long meal on the weekends. Brunch pretty much requires that you have mid-day cocktails- mimosas please! And also, it’s standard brunch practice to eat multiple types of food- a brunch expert like myself would highly recommend having something savory and something else sweet. I mean, brunch is essentially replacing two meals with one so of course it is fine to eat double 😉 !
Whether it’s going out for brunch, hosting a brunch party or just making a leisurely Sunday brunch for me and MJD, I love brunch! Hosting brunch is one of my favorite ways to entertain. Maybe it’s because I love brunch food so much, or maybe it’s because people have the chance to relax without a real agenda that you may have from a dinner.
Springtime calls for brunch in all forms. Spring’s holidays, like Easter and Mother’s Day are often synonymous with brunch. We’re all starting to emerge from our winter hibernation and a yummy brunch is the perfect way to kick off the spring season. My Goat Cheese and Asparagus Frittata is a delicious, savory and seasonal dish to serve at your next brunch. Asparagus is seasonal from February with June, with it’s peak being in April, making it perfect for this time of year. Plus anything with goat cheese is a win in my book!
A few tips for the recipe- make sure you saute the asparagus a few minutes until slightly tender before you bake it. This will help to make sure the asparagus is soft and cooked through when your frittata is done. Also, I kept the spices pretty simple in this recipe to let the flavors of the asparagus and goat cheese shine through. You can always add additional spices if you want, such as red pepper for a little more kick, or even cinnamon for a subtle sweetness. If you are making this for a brunch and looking for a sweet partner to serve alongside, check out my recipe for Blueberry Baked French Toast.
Now let’s get to cooking… and remember you can’t make brunch without a brunch cocktail, so get your Mimosa or Bloody Mary ready!
Recipe serves 5-6, depending on serving size
- 12-15 stalks of asparagus
- 4 ounces of soft goat cheese
- 8 large eggs
- 1/4 of a cup skim milk
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Pre-heat the oven to 400 Degrees F. Prepare a casserole baking dish with non-stick spray (you can also make in an ovenproof skillet).
Cut the asparagus into small pieces (3-4 pieces per stalk).
Over medium heat, saute the asparagus in a small saute pan for a few minutes, until slightly tender.
Place all asparagus in the prepared baking dish.
Cut the goat cheese into slices, placing half of it on top of the asparagus in baking dish.
In a medium mixing bowl, whisk together the eggs and milk. Season with garlic powder, salt and pepper and whisk.
Pour egg mixture over asparagus and goat cheese.
Place remaining goat cheese on top of the eggs.
Bake for 30 minutes or until golden around the edges and egg is set.
Serve warm and enjoy!