Easy Frittata with Asparagus, Tomatoes, and Goat Cheese
An endlessly customizable, simple recipe to keep in your back pocket for busy weekdays.
·Jan 29, 2024
This frittata recipe hits the motherlode of easy weekday meals: healthy, customizable (swap in any vegetables you like or have on hand), can be made in advance, and simple to make—most of the work is done in the oven—with minimal dishes to clean up afterwards thanks to our easy-to-clean Non Stick Frying Pan.
This version utilizes a classic combination of vegetables and goat cheese, but feel free to think of this as more of a guide than a hard and fast recipe to follow, and use whatever flavor combinations you enjoy (or have readily available). If using quick-cooking vegetables like spinach or broccoli, cook in place of the asparagus and tomatoes. Longer cooking ingredients like carrots, potatoes, bacon, or sausage should be prepared in advance and reheated in the pan prior to adding the eggs.
Easy Frittata with Asparagus, Tomatoes, and Goat Cheese
An endlessly customizable, simple recipe to keep in your back pocket for busy weekdays.
Rhoda Boone, Culinary Director
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 shallot, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 cup sliced asparagus
- ¾ cup grape or cherry tomatoes
- 8 large eggs, beaten
- ¼ cup crumbled goat cheese
- ¼ cup basil leaves
- Flaky sea salt
Preheat oven to 350F.
Add oil to a medium Non Stick Frying Pan and heat over medium. Once warm, add shallot and season with salt and pepper. Cook, stirring, until softened, 30 seconds. Add asparagus and cook, tossing occasionally, 2 minutes. Add tomatoes and cook 2 minutes more. Season vegetables to taste.
Pour eggs into Pan and season with ¾ tsp. salt and a few grinds of pepper. Cook, stirring occasionally to encourage the eggs to cook evenly, until starting to set around the edges, about 5 minutes.
Transfer Pan to oven and bake until eggs are set all the way through, 16–18 minutes.
Transfer frittata to a large Plate or Butcher Block, top with flaky salt, pepper, a drizzle of olive oil, and basil.
