This is one of our favourite weekend breakfasts. It comes together in minutes and uses up whatever leftovers we have from grilling earlier in the week, from mushrooms to asparagus; sometimes we even toss in the crumbled meat from a lonely Italian sausage. A decadent slice of toasted, cherry-studded sourdough bread, cheese scone or croissant rounds out the meal perfectly. Add a steaming mug of latte and I’m in heaven.

If I’m making this for a crowd, I use a dozen eggs in our 15″ cast iron frypan. In that case, we steam a bunch of fresh asparagus and take it from there.


Asparagus, Tomato and Goat Cheese Frittata
Serves 2
An easy breakfast or brunch to use up some leftover asparagus. Throw in some cherry tomatoes and you've got a hearty meal in no time.
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
  1. 4 eggs
  2. 2 oz goat cheese, crumbled
  3. salt and pepper
  4. 2 tbsp butter
  5. 10 spears of cooked asparagus, chopped into 1/2" pieces
  6. 12 cherry or grape tomatoes, sliced lengthwise
  1. Place an oven rack about 8" from the top and preheat the broiler.
  2. In a medium bowl, beat the eggs well. Season with salt and pepper. Add about half the goat cheese to the eggs and beat again.
  3. In a 10" cast iron skillet, melt the butter over medium heat. Add the asparagus and tomatoes and sauté until warmed through and the tomatoes are beginning to soften (about 2 minutes). Pour the egg mixture gently over the vegetables. Sprinkle the remaining goat cheese over the egg mixture. Allow to cook until set (about 4 minutes).
  4. Transfer the pan to the oven and broil until the top of the frittata is puffy and browned, turning once to ensure even browining (about 4 mimutes).
  5. Remove from oven and serve immediately.
  1. You can use almost any leftover vegetable for this. Some people like to start with a finely chopped shallot. Leftover mushrooms, fingerling potatoes or a crumbled Italian sausage work well, too.

I’m sharing this post with Between Naps on the Porch.