With just 30 minutes and only 6 ingredients, this Shaved Asparagus and Goat Cheese Frittata is a simple, delicious and impressive brunch recipe. Serves 2-3.
If you’re like me, you may not know the difference between a frittata and a quiche but never wanted to admit it so just pretended like you understood. Basically, a frittata is a crustless quiche (mystery solved). Since I’m terrible at making any kind of crust, frittatas are easier for me to make – and I like anything that’s easy to make and tastes great too! This Shaved Asparagus and Goat Cheese Frittata is really easy to make, you’ve just gotta be careful (and a little patient) gently moving the eggs around to get them cooked. And shaving the asparagus with a vegetable peeler instead of chopping it up makes the asparagus cook faster, which means you get all the yummy frittata goodness sooner.
I know that cooking and grocery shopping for 1-2 people can be a struggle. I’ve often wondered why bread can’t come in a quarter loaf or why hamburger buns can’t be sold in a package of two. However, I never have struggles with purchasing or using eggs. I love a poached egg over some chopped tomatoes and avocado, with a drizzle of extra virgin olive oil and a sprinkling of sea salt and crushed black pepper. If you are not as egg-cited about eggs as I am, you can purchase a half dozen (6 eggs) in most grocery stores here in the USA.
Note on Number of Servings: If served alone, this frittata would serve 2 people. If you are serving as part of a larger meal, with bagels, fruit, bacon, etc., it could serve 3 people (just think of a peace symbol when cutting into three equal size wedges).
Shaved Asparagus and Goat Cheese Frittata
- ½ tablespoon extra-virgin olive oil
- 4 stalks asparagus
- 6 eggs
- 1 clove garlic minced
- 2 scallions chopped (green and white parts)
- 1 tablespoon milk
- ½ teaspoon fine ground sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons crumbled goat cheese
- Preheat oven to 350 degrees.
- Rinse asparagus with cold water and pat dry with a paper towel. Bend each spear and snap off the “woody” bottom.
- Shave each asparagus stalk with a vegetable peeler, as if you were shredding a carrot. Rotate the asparagus spears when you get to the middle. Continue to shave each asparagus stalk all around.
- In a small (8-inch) cast iron skillet, heat the olive oil over medium heat. (See note for how to cook without a cast iron/oven-safe skillet).
- Add the shaved asparagus to the skillet and cook for 3 minutes.
- While the asparagus is cooking, whisk together the eggs, milk, salt and pepper in a medium bowl.
- Reduce heat on the skillet to medium-low, add the minced garlic and scallions and cook for 1 minute.
- Pour the whisked eggs into the skillet, and stir gently.
- As the eggs cook, run a spatula around the edge between the skillet and the eggs and lift cooked eggs gently to allow the uncooked egg mixture to run underneath.
- Sprinkle goat cheese over the top of the eggs.
- When eggs are almost cooked (top is only a little runny), transfer the skillet to the oven and bake until top is set, about 5 - 8 minutes.
- Remove skillet from oven, run spatula around edges to loosen frittata and transfer to serving plate. Cool for 5 minutes, cut into slices and serve.