A frittata is a baked egg dish that is easy to make and can be enjoyed for any meal of the day. It’s also a great way to use up leftover vegetables in your fridge. In this recipe, I’ll show you how to make a frittata with asparagus and goat cheese, which is one of my favorite combinations for spring. The asparagus adds a fresh and crunchy texture, while the goat cheese adds a creamy and tangy flavor. You can also customize this recipe with other herbs and cheeses, or even add some bacon or ham for extra protein.
Ingredients
- 10 large eggs
- 1/2 cup of flour (or use gluten-free flour blend)
- 1 teaspoon of kosher salt
- 1 teaspoon of baking powder
- 2 cups of ricotta cheese or cottage cheese
- 1/4 cup of melted butter
- 2 cups of grated cheese (such as jack, mozzarella, cheddar, or gruyere) or a mix (or substitute part with goat cheese)
- 1 tablespoon of fresh herbs (such as thyme, tarragon, basil, or cilantro)
- 2 cups of chopped asparagus (leave the tips for the top)
Instructions
- Preheat oven to 350°F (177°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk the eggs until light and fluffy. (You can also use a blender for this step.)
- In a small bowl, whisk together the flour, salt, and baking powder. Gradually add this mixture to the eggs, whisking well after each addition.
- Stir in the ricotta cheese or cottage cheese, melted butter, grated cheese, and herbs.
- Pour half of the batter into the prepared baking dish. Sprinkle the chopped asparagus stems over the batter. Pour the remaining batter over the asparagus. Arrange the asparagus tips on top.
- Bake for 35 to 40 minutes or until golden and puffed.
- Let it rest for 10 minutes before slicing and serving.
Enjoy this asparagus and goat cheese frittata with a green salad or some crusty bread for a satisfying meal!
