This potato, goat cheese, and asparagus frittata is one of the recipes I make at home most often. So often, in fact, that I barely consider it a recipe—which is probably why I’ve never shared it here! And it’s time to remedy that, since I’m a firm believer that everyone should have a great frittata recipe in their back pocket. With spring veggies filling up farmers market stalls, this is the perfect time to celebrate all those beautiful bursting-with-flavor ingredients.
This easy frittata combines the earthiness of asparagus and mushrooms with the creaminess of goat cheese—and the sliced baby potatoes make it hearty. The result is satisfying and cozy, and it happens to be an incredibly healthy breakfast, lunch, or dinner.
How to Make a Frittata
One of the main reasons I love a frittata? It’s more of a formula than a recipe—which means it’s the perfect recipe for cleaning out your veggie drawer since you can swap in whatever you have on hand. Here’s the basic step-by-step method for making a frittata with any type of vegetable—master this, then get creative:
- Preheat your broiler and prep the veggies.
- Sauté your veggies in an oven-safe skillet, starting with the hardest veggies (like potatoes, that take longest to cook) and ending with the softest veggies (like asparagus, that needs just a couple minutes.)
- Beat the eggs with a little milk, and pour them over the veggies. Add cheese if desired.
- Transfer the entire pan to the oven and broil until eggs are set and golden brown on top.
- Garnish with herbs and eat!
It’s really that easy, and I’m just as inclined to whip up a single-serve frittata for a simple weekday lunch as I am to make it for a gathering. (I served this one at the Mother’s Day Brunch we hosted in my backyard.)
Tips for Success
- Use fresh, seasonal produce from your local farmers market for the best flavor and quality.
- Be sure to cook the vegetables until they are just tender before adding the eggs to avoid ending up with crunchy veggies in your frittata.
- Don’t overcrowd the skillet, which can lead to a soggy frittata as the vegetables will “steam” instead of sauté.
Ingredient Swaps to Try
- Swap the goat cheese for feta or shredded mozzarella for a different flavor profile. Or if you’re dairy free, feel free to skip the cheese altogether.
- Make it heartier (more quiche-like!) with a sprinkle of diced cooked bacon or sausage.
- Swap sweet potatoes for baby potatoes if that’s your thing.
With its rainbow of fresh veggies and creamy goat cheese, this potato, goat cheese, and asparagus frittata is a delicious way to welcome the season. Whether you’re enjoying it for breakfast, brunch, or dinner, this dish will always satisfy. So this weekend, why not head to the farmers market, gather whatever fresh ingredients catch your eye, and let the flavors of spring inspire your next meal.
Asparagus Frittata with Goat Cheese and Spring Veggies
- Total Time: 30
- Yield: 8 servings 1x
Description
Make this asparagus frittata with goat cheese and spring veggies for Mother’s Day brunch—or any time you’re craving breakfast for dinner.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 cup baby potatoes, thinly sliced
- 1 cup mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- Salt and pepper to taste
- 8 large eggs
- 2 tablespoons milk (or non-dairy milk)
- 1/2 cup crumbled goat cheese
- Fresh herbs for garnish
Instructions
- Preheat the broiler of your oven, with the top rack 8 – 12″ from the broiler unit. In a large oven-safe skillet, heat olive oil over medium heat. Add onions and cook until beginning to soften, about 3 minutes.
- Add sliced potatoes to the skillet and cook until they begin to soften, about 5 minutes. Stir in mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Add the asparagus pieces and cook for an additional 2 minutes until they turn bright green and slightly tender. Add salt and pepper to taste.
- While the veggies are cooking, whisk together the eggs and milk in a medium bowl. Season with a pinch of salt and pepper.
- Using a spatula, evenly distribute the veggies in the pan and lightly flatten them. Pour the beaten eggs evenly over the vegetables. Sprinkle the goat cheese evenly over the top. Allow the frittata to cook undisturbed for 2 minutes, or until the edges begin to set.
- Transfer the skillet to the preheated oven and broil just until the top is turning golden and cheese is melted. Watch it closely, this happens fast!
- Remove the frittata from the oven and let it cool slightly. Garnish with fresh herbs, then slice and serve warm.
- Prep Time: 30
- Cook Time: 20
- Category: breakfast
Keywords: vegetarian frittata, spring frittata, goat cheese frittata, easy brunch recipes
This was delicious! I made it with the sweet potatoes and topped with some fresh micro greens, along with a few sliced pieces of avocado. Super impressed with taste and presentation. Absolutely making again. Thank you!
★★★★★