Herby Asparagus and Goat Cheese Frittata

Image of Natalie Bickford
Rated 5.0 based on 2 customer reviews
Herby Asparagus and Goat Cheese Frittata
Herby Asparagus and Goat Cheese Frittata
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  • 9 large eggs
  • 1⁄4 cup plain yogurt
  • 1 teaspoon dried oregano
  • 1⁄2 cup chopped parsley
  • 2 tablespoons olive oil
  • 1⁄2 small onion, sliced
  • 1⁄2 teaspoon salt
  • 1 bunch asparagus
  • 2 cloves garlic, minced
  • 3 ounces goat cheese, crumbled


  1. Preheat oven to 325°F (165°C).
  2. Beat eggs, yogurt, oregano, and parsley together in a bowl.
  3. Heat olive oil In a large cast-iron skillet over medium heat. Sauté onion in hot oil until it begins to brown, about 10 minutes. Stir asparagus and garlic with the onion; cook, stirring frequently, until fragrant, about 1 minute more.
  4. Pour the egg mixture into the pan. Drop goat cheese in chunks onto the top of the eggs; cook until the edges begin to set, about 5 minutes.
  5. Transfer skillet to the preheated oven and bake until the eggs have set in the center, about 15 minutes.
  6. Immediately cut into 8 wedges to serve.
Mealthy tip:

Asparagus out of season? Use whatever is in season instead. Broccoli florets, available year round would be a great substitute.


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(2 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

I love making frittatas, especially for brunch! This asparagus version is super delicious, and perfect for spring and summer.

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Jen the Mighty says:

I love the combination of eggs and goat cheese. This recipe is easy to put together and has a lot of good payout - it's delicious to eat and beautiful to look at! Make sure to serve it hot!