Spring calls for asparagus!
If you’re looking for a rich-tasting spring brunch to serve to make, this frittata with asparagus and goat cheese will do the trick. You’ll love the fresh asparagus and sharp-tasting goat cheese, as well as our herbes de Provence. AND you should be able to go from ingredient to table in well under an hour.
It’s been a cold spring here in Minneapolis, and despite it being the end of April there are still patches of snow on the ground. Even if the weather doesn’t seem very spring-like, we know it’s spring when we see asparagus. We love the tangy taste of asparagus and look forward to roasting, stir-frying, or baking with it every year.
This frittata uses an unusual ingredient worth trying to find.
This recipe uses white truffle oil, which is a bit of a specialized ingredient. We get ours from The Olive Grove, a neat store in Mendota Heights, MN with lots of amazing specialty oils and vinegars. If you’re in the southeastern Twin Cities we highly recommend you stop by and check them out. That said, if you can’t find white truffle oil where you live, this recipe will still taste excellent.Print
A great spring brunch with rich olive oil, asparagus, and goat cheese.
2 tablespoons extra virgin olive oil
1 teaspoon white truffle oil, optional
1/2 medium red onion, quartered and thinly sliced
1 1/2 cups asparagus, cut into 1” pieces
3 ounces soft goat cheese
6 large eggs
1/2 cup heavy cream
1/2 teaspoon kosher salt
1 tablespoon herbes de Provence
1 cup shredded Swiss cheese, such as Jarlsberg
- Preheat oven to 350°F.
- Heat the oil(s) in a large ovenproof sauté pan. Sauté the onions for about 5 minutes, then add the asparagus and sauté another 3-5 minutes, until both are tender. Remove from heat.
- Evenly distribute the goat cheese over the asparagus and onions. Set aside.
- Whisk together the eggs, cream, salt, and herbes de Provence. Carefully pour over the vegetables and goat cheese.
- Sprinkle with the Swiss/Jarsberg cheese and bake for 20-25 minutes until the eggs are set.
Keywords: brunch, eggs, frittata, asparagus, goat cheese, vegetarian