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
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.
- Total Time: 15 minutes
- 4 eggs
- 2 oz goat cheese, crumbled
- salt and pepper
- 2 tbsp butter
- 10 spears of cooked asparagus, chopped into 1/2” pieces
- 12 cherry or grape tomatoes, sliced lengthwise
- Place an oven rack about 8″ from the top and preheat the broiler.
- 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.
- 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).
- 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).
- Remove from oven and serve immediately.
- 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.
- Prep Time: 5
- Cook Time: 10
- Serving Size: 2
I’m sharing this post with Between Naps on the Porch.
Thanks for this frittata recipe. Made mushroom, onion, & cheese omelets over the weekend. Next weekend, frittata. Yum!