Best 2 Asparagus And Goat Cheese Frittata Recipes

Indulge in a culinary symphony of flavors with our delectable asparagus and goat cheese frittata. This savory dish is a harmonious blend of tender asparagus, creamy goat cheese, and aromatic herbs, enveloped in a golden-brown egg blanket. The asparagus brings a delightful crunch and vibrant green hue, while the goat cheese adds a tangy creaminess that perfectly complements the richness of the eggs. Each bite is an explosion of flavors, textures, and colors, making this frittata an absolute delight for the senses.

This versatile recipe offers three variations to suit your preferences. The classic asparagus and goat cheese frittata is a timeless combination that never fails to impress. For a touch of smokiness, try the sun-dried tomato and asparagus frittata, where sun-dried tomatoes add a burst of tangy sweetness. And if you crave a hearty and flavorful twist, the sausage and asparagus frittata is sure to satisfy, with the addition of savory sausage that elevates the dish to a whole new level of deliciousness.

No matter which variation you choose, this asparagus and goat cheese frittata is a culinary masterpiece that will tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey that promises to be both satisfying and memorable.

Here are our top 2 tried and tested recipes!

FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND HERBS

Frittata with Asparagus, Goat Cheese, and Herbs image

Serve this vegetarian egg dish any time of day -- just add salad and crusty bread to complete the meal.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 7

Ingredients

1/2 bunch asparagus (8 oz), trimmed, spears cut into 2-inch pieces, remaining stalks cut into 1/2-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

Steps:

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 with 1 tsp each salt and pepper. Stir in scallions, chives, and asparagus stalks.
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. Dollop goat cheese over top and sprinkle with reserved asparagus spears.
Bake until eggs are completely set, 8 to 10 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 216 g, Cholesterol 376 g, Fat 16 g, Fiber 1 g, Protein 15 g, Sodium 414 g

ASPARAGUS AND GOAT CHEESE FRITTATA

Asparagus and Goat Cheese Frittata image

When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or lunch dish; serve it with a fruit salad.

Provided by Diane Phillips

Categories Egg Breakfast Brunch Kid-Friendly Goat Cheese Asparagus Spring Quick and Healthy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Cheese Week Small Plates

Yield Serves 2-3

Number Of Ingredients 8

Ingredients

1 Tbsp olive oil
1 Tbsp spring onion or green onion, white part only, finely chopped
1/2 lb asparagus, trimmed and cut into 1/2-in/12-mm pieces
4 large eggs
1/3 cup heavy cream
1 tsp salt
1/4 tsp Tabasco sauce
1/2 cup crumbled goat cheese

Steps:

Set a medium rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Heat the olive oil and sauté the spring onion for 1 minute. Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften. In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco. Pour the egg mixture over the asparagus and sprinkle with the goat cheese.
Cover the rice cooker and reset to the regular cycle. The frittata will take 3 to 4 minutes to cook. Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Serve warm or at room temperature.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your frittata. Look for asparagus that is bright green and firm, and goat cheese that is creamy and tangy.
Don't overcrowd the pan. If you add too much asparagus or goat cheese, the frittata will be too thick and won't cook evenly.
Cook the frittata over medium heat. This will help it to cook evenly without burning.
Don't overcook the frittata. It should be cooked through, but still slightly runny in the center.
Let the frittata cool slightly before slicing. This will help it to hold its shape.

Conclusion:

Asparagus and goat cheese frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is packed with flavor and is a great way to use up leftover asparagus and goat cheese. So next time you're looking for a quick and easy meal, give this frittata a try!