Brunch is served!
I love brunch. Actually, I love days where I get to eat brunch. Any day I’m able to sleep in so much that I’ve passed breakfast time is a good day for me. Bring on the lazy weekend!
This asparagus and goat cheese frittata came out of a very “salty” time in my life when I was hardcore into the Atkins diet in high school. Remember the Atkins diet? Where there was no cheese, meat or vegetable off limits? Well, I spent a little too much time eating cheese and meat (read bacon), and not enough time eating vegetables. Gross story alert. I would make a pack of bacon, refrigerate it in a big ziploc bag, and grab a piece of bacon and hunk of cheddar cheese whenever I was hungry. Don’t judge! I’m sure lots of you did that too…right?
Ick! It gives me shivers now just thinking about it. I was doing it all wrong.
The thing about eating no carbs is you’re pretty limited when it comes to breakfast. It was lots of bacon and eggs for me. And what good are eggs with no toast? So, bleh. After dreading having scrambled eggs with salty bacon for the umpteenth time I just couldn’t bear it! I had to have something else. I scoured the fridge and noticed asparagus and goat cheese. Asparagus and goat cheese frittata it is!
Frittata’s are a crustless quiche, and the ingredient possibilities are endless. I love it because you can cook your veggies and the frittata in the same pan. High five for 1 pot meals! But if you’re cooking for a big crowd you could easily double this recipe and cook it in a 9×13 baking dish. Frittata’s are wonderful because you can serve them warm or cold, and are tasty at room temperature too. A great recipe to set out for brunch for a crowd. Hey, you could even serve this for a light lunch or dinner.
Even though I personally have a very strict “no breakfast for dinner…EVER” rule. It just throws my whole sense of self off when I’m eating eggs and bacon for dinner. It makes my body feel like it’s morning, even though it’s night.
I’ll be making this asparagus and goat cheese frittata for my family on Easter Sunday and serving it along with my favorite simple arugula salad. And a mimosa. Or two. Hey! It’s a holiday!Print
- Preheat oven to 400 degrees with the rack in the middle position.
- In a 10″ nonstick skillet over medium heat, melt the butter and cook the asparagus until just becoming tender, about 5 minutes. Season the asparagus with a pinch of salt and pepper. Remove the pan from the heat and allow to cool for 5 minutes so it won’t cook the bottom of the frittata too quickly.
- In a medium size mixing bowl, crack and beat the 10 eggs for about 30 seconds until fluffy. Season with salt and pepper. Pour the eggs into the same pan with the asparagus, and top with crumbled goat cheese. You don’t need to stir the frittata. Transfer the frittata to the oven and cook until the the frittata is just set, and when pierced with a knife no raw egg runs, usually about 15-18 minutes.
- Serve warm, room temperature, or cold. The leftovers will keep for 4 days.
Using a non-stick pan is much easier than a stainless steel pan. If you only have stainless steel, use a little more butter to be sure the frittata doesn’t stick.
This recipe can easily be doubled and cooked in a 9×13 baking dish. It may take longer to cook, so keep your eye on it.
- Calories: 203
- Sugar: 1.8g
- Fat: 14g
- Saturated Fat: 6.5g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 16g
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