Martha Stewart Asparagus Frittata with Goat Cheese and Herbs

Martha Stewart asparagus frittata with goat cheese and herbs takes 35 minutes and 12 eggs, asparagus and creamy goat cheese to make a fluffy skillet egg dish. This simple recipe fits spring brunch, easy breakfast ideas and make-ahead weeknight dinners, since it tastes good warm or chilled.

Blanch the asparagus for just 1 minute and shock it in ice water, because that keeps the spears bright green and snappy. Skip the ice bath and the asparagus keeps cooking, so it turns dull and soft in the oven.

Martha stirs the chopped asparagus stalks into the eggs but saves the whole spears to lay on top with the goat cheese. Starting the eggs on the stove before baking sets the edges first, so the center stays tender instead of rubbery.

Martha Stewart Asparagus Frittata with Goat Cheese and Herbs

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

170

kcal

Eggs set on the stovetop and finish in the oven, so the edges turn golden while the middle stays soft. Dollops of goat cheese melt into creamy pockets between the tender asparagus spears.

Ingredients

• 1/2 bunch asparagus (8 oz), trimmed, spears cut into 2-inch pieces, remaining stalks cut into ½-inch pieces
  

• Coarse salt and freshly ground black pepper
  

• 12 large eggs
  

• 4 scallions, thinly sliced
  

• 2 tablespoons minced chives
  

• 2 tablespoons extra-virgin olive oil
  

• 4 tablespoons (2 oz) goat cheese
  

Directions

• Blanch the asparagus: Bring a medium pot of well-salted water to a boil and prepare an ice-water bath. Blanch the asparagus for about 1 minute until just tender, then drain it into the ice water and drain again.
• Whisk the eggs: Whisk 12 large eggs with 1 teaspoon each salt and pepper in a large bowl. Then stir in 4 sliced scallions, 2 tablespoons minced chives and the asparagus stalk pieces.
• Preheat the oven: Preheat your oven to 425°F. That way it's hot and ready the moment the eggs finish on the stove.
• Start the eggs on the stove: Heat 2 tablespoons olive oil in an ovenproof 10-inch skillet over medium heat, then pour in the egg mixture. Cook until the edges begin to set, pushing the cooked edges toward the center with a wooden spoon.
• Set the center: Keep cooking for about 2 minutes more until the center begins to set. Then take the skillet off the heat so the top stays soft for the oven.
• Add the toppings: Dollop 4 tablespoons goat cheese over the top. Then sprinkle the reserved asparagus spears over the frittata.
• Bake the frittata: Bake for 8 to 10 minutes until the eggs are completely set. Let it cool slightly before slicing so it holds together.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, OXO wooden spoon set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this frittata ahead of time?

Yes, it works well because it tastes good warm, at room temperature or chilled straight from the refrigerator. Bake it a few hours ahead and slice it when you're ready to serve.

How do I store leftover asparagus frittata?

Cover the skillet or move the slices to an airtight container and refrigerate them. Eat them within 3 days, either cold or reheated gently in a 325°F oven for about 10 minutes.

What can I use instead of goat cheese?

Dollops of ricotta or crumbled feta give the same creamy, tangy contrast with the asparagus. Feta is saltier, so go easy on the salt in the eggs if you use it.

Can I use a skillet that isn't ovenproof?

Cook the eggs in your regular nonstick pan, then pour the partly set mixture into a greased 10-inch baking dish. Add the toppings and bake as written, though the edges won't brown as deeply as in cast iron.

Why did my frittata turn out dry or rubbery?

Overbaking is the usual cause, so pull it out as soon as the center no longer jiggles. Stopping the stovetop cooking while the middle is still soft also leaves room for the oven to finish it gently.