Okay I know I literally just shared a bunch of recipes you can make for Easter Sunday, but I couldn’t help myself and share one more for you. It’s a spring-inspired frittata with asparagus, green onion, and goat cheese.
Quite honestly, I just followed the same formula from my other frittata recipe—but slightly smaller portions to fit in my 10” cast-iron skillet. This recipe makes for the perfect meal for two—or slice into four and enjoy with lots of sides, like roasted veggies and a thick slice of sourdough bread. It’s the ideal brunch food…or lunch food…or heck, even dinner food. I feel like frittatas work for essentially any time of day. It all depends on the type of sides you serve it with.
The only difference in this recipe is roasting the asparagus first. Typically for a frittata, you have to preheat the pan before pouring in the eggs (makes for an even cook). But instead of preheating the pan with the oven, you’ll actually roast the asparagus in the pan for 10 minutes first. Then, with the asparagus prepped and the pan hot and ready to go, it’ll be all ready for frittata time.
I specifically add “spring” to the title of this because these are the type of green veggies enjoyed in springtime! Asparagus is a massively popular springtime veggie, and if you’re like me and constantly buying a few bunches at a time, you’re likely in need of some recipes to use it up. So here’s one you can turn to often throughout the season.
Spring Green Onion & Asparagus Frittata
- 10" cast-iron skillet
- 8-10 asparagus spears chopped
- 1 Tbsp olive oil
- 6 eggs
- 1/4 cup heavy cream
- 4 green onions thinly sliced
- 1 Tbsp butter
- 2 Tbsp goat cheese crumbles
- Salt & pepper
- Preheat the oven to 400 degrees.
- Toss the asparagus and olive oil together in a bowl. Transfer to a 10” cast-iron skillet and season the asparagus with salt and pepper.
- Roast in the oven for 10 minutes.
- Meanwhile, whisk together the eggs, heavy cream, and a dash of salt. This is also a great time to slice up your green onions.
- Remove the cast iron carefully with mitts. Add the butter to your skillet and mix with asparagus until the butter has fully melted and coated the bottom.
- Toss in most of the green onions evenly (save a pinch for topping at the end), then pour the egg mixture into the pan. Evenly top the eggs with goat cheese crumbles, then place the skillet back in the oven.
- Bake in the oven for 10 minutes, or until the eggs are fully set.
- Remove from the oven and top with green onions. Slice and serve!
More egg recipes
In case you need more reasons to use up that carton in the fridge…
- Eggs Benedict for Four
- Jammy Eggs on Toast with Scallion
- Caramelized Onion & Goat Cheese Quiche
- Smoked Salmon Avocado Toast
- Fluffy Scrambled Eggs
- Spinach Omelette Breakfast Sandwich