Easy Frittata Recipe With Asparagus, Goat Cheese and Fresh Dill

This Easy Frittata Recipe will surely become a favorite weeknight supper or brunch staple this spring.

Easy Frittata Recipe

Golden brown and delicious, this Easy Frittata Recipe is the perfect vessel for garden-fresh asparagus.

Photo By Sarah Sinning

Content Tools

REFRESHINGLY EASY ASPARAGUS RECIPES FOR ANY OCCASION:
6 Easy Asparagus Recipes

Easy Frittata Recipe

It doesn’t get much simpler — or tastier — than the classic frittata recipe. Preparation is key — once you have your leeks washed and sliced, your asparagus tips cut into bite-sized pieces, and your eggs broken and thoroughly whisked, there isn’t much more to do than sit back and let it cook. OK, maybe there are a few more steps, but nothing that would deter you from making this frittata a favorite brunch or weeknight supper staple.

Yields 4 generous servings

1 bunch asparagus
1 pound leeks (before tops discarded, about 2 medium)
8 eggs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh dill
2 tablespoons butter
1 tablespoon olive oil


4 ounces goat cheese

Prepare ingredients: Remove woody ends from asparagus and cut remaining tips into 1- to 2-inch pieces; set aside. Remove tough, fibrous green tops from leeks by cutting at point where leaves begin to branch out and darken in color. Cut remaining stalks in half lengthwise and then thinly slice. Submerge freshly cut leeks in water bath, making sure to agitate enough for all sediment to be washed away. This step is especially important due to the considerable amount of grit leeks hold between their layers. Set aside in separate bowl. Next, crack eggs into large bowl, then add kosher salt, black pepper and dill, and whisk thoroughly; set aside.

Preheat oven to broil.

Melt butter in large skillet over medium-high heat; add olive oil so bottom of pan is thoroughly coated. Add leeks and additional pinch of salt, and sauté until soft and golden. Depending on size of pan, you may need to start with half the leeks, allowing them to cook down and start to brown before adding the rest, since too many leeks in pan will steam rather than fry. (Remember, brownness equals flavor.) Add asparagus tips, and sauté for a few minutes longer. Remove pan from heat and allow to cool slightly.

Add leeks and asparagus to egg mixture. Add goat cheese in small pinches. Stir well to combine.

Return pan to medium-high heat and pour in egg mixture. If using nonstick skillet, no additional oil is necessary; otherwise, add another tablespoon oil or butter before adding eggs. Cook until sides start to firm up and center just starts to bubble, about 5 minutes. Move pan to oven and broil for another 4 to 5 minutes, or until eggs are completely set and top is golden brown. Serve alone or with a simple side salad and homemade bread.