Best 13 Frittata With Asparagus Goat Cheese And Herbs Recipes

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Frittatas are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. They are also relatively easy to make, making them a great option for beginner cooks. This recipe for frittata with asparagus, goat cheese, and herbs is a flavorful and colorful dish that is sure to impress your friends and family. The asparagus adds a fresh and vibrant flavor, while the goat cheese adds a creamy and tangy touch. The herbs add a pop of flavor that brings the whole dish together. Whether you are looking for a quick and easy weeknight meal or a special occasion brunch, this frittata is sure to be a hit.

Here are our top 13 tried and tested recipes!

EASTER FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND SPRING HERBS



Easter Frittata with Asparagus, Goat Cheese, and Spring Herbs image

Cooling creme fraiche and fresh herbs liven up this vegetarian frittata studded with asparagus, potatoes, and two rich cheeses (goat and Gruyere). Big enough to feed a crowd, it's just the thing for Easter brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h20m

Number Of Ingredients 14

8 ounces creme fraiche (about 1 cup)
1/4 cup chopped mixed fresh herbs, such as parsley, dill, chives, tarragon, and mint
1/2 teaspoon grated lemon zest
Kosher salt and freshly ground pepper
Unsalted butter, room temperature, for baking dish
Kosher salt and freshly ground pepper
12 ounces asparagus, trimmed
2 medium russet potatoes (1 pound), peeled and cut into 3/4-inch cubes
12 large eggs
3/4 cup heavy cream
6 ounces goat cheese, crumbled (1 1/4 cups)
1/2 cup chopped mixed fresh herbs, such as parsley, dill, chives, tarragon, and mint
6 scallions, white and light-green parts only, thinly sliced (1/3 cup)
3/4 cup grated Gruyere cheese (2 1/2 ounces)

Steps:

  • Herbed Creme Fraiche:In a small bowl, stir together creme fraiche, herbs, and lemon zest; season with salt and pepper. Refrigerate, covered, up to 3 hours.
  • Frittata:Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish.
  • Prepare an ice-water bath. Bring a medium saucepan of salted water to a boil. Add asparagus and cook until crisp-tender, 1 to 2 minutes. Using tongs, transfer to ice-water bath. Let cool; drain and pat dry.
  • Add potatoes to saucepan with water (if necessary, add more water to cover potatoes by at least 1 inch). Return to a boil, then reduce heat and simmer until potatoes are easily pierced with the tip of a knife, 5 to 6 minutes; drain.
  • In a large bowl, whisk together eggs, cream, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in potatoes, goat cheese, herbs, and scallions. Transfer mixture to prepared dish. Top with asparagus, pressing down to submerge slightly. Sprinkle with Gruyere.
  • Bake 30 minutes, rotating dish halfway through. Reduce oven temperature to 350 degrees and continue baking until golden brown, puffed, and just set in center, 10 minutes more (if browning too quickly, tent with foil). Serve warm or at room temperature, with herbed creme fraiche.

ASPARAGUS AND JACK CHEESE FRITTATA



Asparagus and Jack Cheese Frittata image

Provided by Aida Mollenkamp

Categories     main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

8 large eggs
1/2 cup shredded jack cheese
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon butter
1 pound asparagus, trimmed, cut on diagonal into 1/4-inch pieces (about 3 cups)
3 tablespoons roughly chopped fresh cilantro leaves
Serving suggestion: basic green salad

Steps:

  • Heat the broiler to high and arrange rack in upper third.
  • In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined.
  • In a large ovenproof frying pan, heat the oil and the butter over medium-high heat. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the cilantro. Reduce heat to low, pour in egg mixture, and cook until a 1-inch border of egg mixture is firm, about 3 minutes. (The center of the frittata will not be set at this point.) Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes. Cut into wedges and serve with a side salad. It can be served warm or at room temperature.

Nutrition Facts : Calories 137, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 196 milligrams, Sodium 350 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 9 grams, Sugar 1 grams

FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND HERBS



Frittata with Asparagus, Goat Cheese, and Herbs image

Serve this vegetarian egg dish any time of day -- just add salad and crusty bread to complete the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

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

Steps:

  • Bring a medium pot of well-salted water to a boil. Meanwhile, prepare an ice water bath. Blanch asparagus until just tender, about 1 minute. Drain and transfer to ice water bath to cool. Drain. Set spears aside.
  • Whisk eggs with 1 tsp each salt and pepper. Stir in scallions, chives, and asparagus stalks.
  • Preheat oven to 425 degrees. Heat oil in an ovenproof 10-inch skillet over medium heat. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top and sprinkle with reserved asparagus spears.
  • Bake until eggs are completely set, 8 to 10 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 216 g, Cholesterol 376 g, Fat 16 g, Fiber 1 g, Protein 15 g, Sodium 414 g

ASPARAGUS, CANADIAN BACON AND CHEESE FRITTATA



Asparagus, Canadian Bacon and Cheese Frittata image

Provided by Food Network Kitchen

Time 40m

Number Of Ingredients 10

5 large eggs
4 tablespoons freshly grated Parmesan
2 tablespoons milk
1/4 teaspoon freshly grated lemon zest
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 pound medium asparagus stalks (about 8), trimmed and cut into 1/2-inch pieces
4 medium slices Canadian bacon (about 2 ounces), coarsely chopped
Mixed herb salad, for serving

Steps:

  • Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
  • Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

Nutrition Facts : Calories 352 calorie, Fat 25 grams, SaturatedFat 8 grams, Cholesterol 546 milligrams, Sodium 829 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 28 grams

ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO



Asparagus Frittata With Burrata and Herb Pesto image

Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.

Provided by David Tanis

Categories     breakfast, brunch, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 small bunch medium asparagus, tough bottoms removed
1/2 cup extra-virgin olive oil
1 cup basil leaves, plus a few small basil leaves for garnish
1 cup flat-leaf parsley leaves
Salt and pepper
2 tablespoons unsalted butter
8 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 ball of fresh burrata, about 1/2 pound, at room temperature

Steps:

  • Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
  • In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
  • Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
  • Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
  • Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
  • Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams

SPRING FRITTATA WITH HAM, ASPARAGUS, AND HERBS



Spring Frittata With Ham, Asparagus, and Herbs image

This comes from a cookbook called "Food to Live By". So far every single recipe I've tried from it has been AMAZING. This one was no exception. I used honey ham deli meat for the ham, egg beaters and soymilk instead of milk.

Provided by PBShakes

Categories     Breakfast

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
1/3 cup finely sliced leek, white and light green parts
1 garlic clove, thinly sliced
4 asparagus spears, woody ends trimmed
1/2 cup ham, cut into 1/3 inch dice
6 large eggs
1/4 cup milk
2 teaspoons fresh dill, minced
1 tablespoon fresh chives, finely chopped
1 teaspoon lemon zest, grated
salt & fresh ground pepper
1/3 cup parmesan cheese or 1/3 cup romano cheese, grated

Steps:

  • melt butter in an 8 or 9 inch nonstick, ovenproof skillet over low heat. Add the leek and garlic and cook very slowly, stirring frequently, until soft and golden, about 10 minutes, then set skillet aside off the heat.
  • Meanwhile, fill a large bowl with water and ice cubes and set aside.
  • Bring a skillet of salted water to a boil over high heat. Add the asparagus spears and cook until blanched, about 2 minutes. Immediately drain the asparagus in a colander, then plunge into the bowl of ice water to stop the cooking. Drain asparagus again.
  • Cut asparagus spears into 1/2 inch pieces. Scatter asparagus and ham over the leek mixture in the skillet.
  • Preheat the broiler and set the rack about 5 inches from the heat source.
  • Place the eggs and milk in a medium bowl and whisk to combine. Add dill, chives and lemon zest, then season with salt and pepper.
  • Add the egg mixture to the skillet with the leek mixture and cook, without stirring, over medium-low heat until the bottom and sides have set, about 4 minutes. The top of the frittata will still be wet.
  • Sprinkle the cheese over the frittata and place the skillet under the broiler. Cook until the top puffs and turns golden brown, 3-5 minutes. Remove from the broiler and let it rest for 2 minutes.
  • Run a heat-proof rubber spatula or small knife around the edge of the frittata to release it from the skillet. Slide it onto a serving plate. Cut into 4 wedges and serve hot.

Nutrition Facts : Calories 427, Fat 28, SaturatedFat 12.6, Cholesterol 610.4, Sodium 1021.5, Carbohydrate 7.3, Fiber 1.1, Sugar 1.8, Protein 35.2

ASPARAGUS AND HERB FRITTATA



Asparagus and Herb Frittata image

This also makes a beautiful appetizer, cut into diamonds.

Provided by Martha Rose Shulman

Time 30m

Yield one 10-inch frittata, serving 4 to 6

Number Of Ingredients 8

3/4 pound asparagus, trimmed
8 extra-large eggs
2 tablespoons plus 2 teaspoons low-fat milk
1/2 teaspoon salt
Freshly ground pepper to taste
1/4 cup finely chopped fresh herbs (as above)
1/4 cup freshly grated Parmesan (optional)
1 tablespoon extra virgin olive oil

Steps:

  • Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain and pat dry. Cut into 1/2-inch slices and set aside.
  • Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.
  • Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
  • If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 305 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS AND GOAT CHEESE FRITTATA



Asparagus and Goat Cheese Frittata image

When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or lunch dish; serve it with a fruit salad.

Provided by Diane Phillips

Categories     Egg     Breakfast     Brunch     Kid-Friendly     Goat Cheese     Asparagus     Spring     Quick and Healthy     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Cheese Week     Small Plates

Yield Serves 2-3

Number Of Ingredients 8

1 Tbsp olive oil
1 Tbsp spring onion or green onion, white part only, finely chopped
1/2 lb asparagus, trimmed and cut into 1/2-in/12-mm pieces
4 large eggs
1/3 cup heavy cream
1 tsp salt
1/4 tsp Tabasco sauce
1/2 cup crumbled goat cheese

Steps:

  • Set a medium rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Heat the olive oil and sauté the spring onion for 1 minute. Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften. In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco. Pour the egg mixture over the asparagus and sprinkle with the goat cheese.
  • Cover the rice cooker and reset to the regular cycle. The frittata will take 3 to 4 minutes to cook. Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Serve warm or at room temperature.

EASY ASPARAGUS FRITTATA



Easy Asparagus Frittata image

I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.

Provided by Marianne

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
  • Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
  • Invert frittata onto a plate and garnish with parsley.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g

ASPARAGUS & CHEESE FRITTATA



Asparagus & Cheese Frittata image

This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

5 large eggs
1/2 cup grated Romano cheese
1/2 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 slices Italian bread (1/2 inch thick), cubed
2 tablespoons olive oil
2 cups cut fresh asparagus (1/2-inch pieces)
1 medium onion, finely chopped
1/2 cup shredded Gruyere cheese

Steps:

  • Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes., In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender., Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese., Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 325 calories, Fat 22g fat (9g saturated fat), Cholesterol 263mg cholesterol, Sodium 779mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.

ROASTED ASPARAGUS WITH HERB GOAT CHEESE



Roasted Asparagus with Herb Goat Cheese image

Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.

Provided by Raquel Teixeira

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 4

1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
salt and ground black pepper to taste
¼ cup herbed goat cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
  • Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g

FRITTATA WITH ASPARAGUS, CANADIAN BACON AND PARMESAN



Frittata With Asparagus, Canadian Bacon and Parmesan image

Nice breakfast or brunch treat. If you substitute table salt for the kosher salt, make sure to decrease the amount.

Provided by little_wing

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/4 cups egg substitute or 5 large eggs
4 tablespoons freshly grated parmesan cheese
2 tablespoons skim milk
1/4 teaspoon freshly grated lemon zest
1/2 teaspoon kosher salt (or to taste)
fresh ground black pepper
1 tablespoon extra virgin olive oil
4 ounces medium asparagus spears, woody stems trimmed, cut into 1/2-inch pieces (about 8)
4 slices Canadian bacon, coarsely chopped (about 2 ounces)

Steps:

  • Position an oven rack in the upper part of the oven and preheat the broiler.
  • Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
  • Heat the olive oil in an 8-inch nonstick skillet over medium heat.
  • Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes.
  • Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly.
  • Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes.
  • Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface.
  • Run the frittata under the broiler until the top sets and browns slightly, about 1 minute.
  • Set aside for about 5 minutes before unmolding.
  • Slip the frittata out of the pan onto a cutting board, cut into wedges.
  • Serve warm or room temperature.

Nutrition Facts : Calories 342.7, Fat 18.9, SaturatedFat 5, Cholesterol 39.2, Sodium 1686.5, Carbohydrate 5.6, Fiber 1.2, Sugar 1.8, Protein 36.4

ASPARAGUS GALETTE WITH GOAT CHEESE



Asparagus Galette with Goat Cheese image

This asparagus galette could be an appetizer or a side dish, or you could top it with an egg and serve it as an entree. While I prefer to make my own whole wheat crust to add a nutty flavor, you could use a refrigerated crust instead. Cooking all vegetables before assembling the galette adds flavor and expels most of the moisture, so the crust gets crispy in the oven. If you want to save time, use caramelized onion jam instead of caramelizing the leeks. -Kellyn Kemmerer, Baltimore, Maryland

Provided by Taste of Home

Categories     Side Dishes

Yield 8 servings.

Number Of Ingredients 14

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon kosher salt
10 tablespoons cold unsalted butter
1 to 3 tablespoons ice water
FILLING:
2 tablespoons unsalted butter, divided
2 medium leeks (white portion only), cut into 1/4-inch slices
2 teaspoons kosher salt, divided
1 tablespoon olive oil
1/2 pound sliced baby portobello mushrooms
1 pound fresh asparagus, trimmed and cut into 3-inch pieces
1 log (4 ounces) fresh goat cheese
1 large egg, lightly beaten

Steps:

  • Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk. Cover and refrigerate 1 hour or overnight., In a large skillet, heat 1 tablespoon butter over medium heat. Add leeks and 1 teaspoon salt; cook and stir until softened, 5-7 minutes. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Remove from pan to a large bowl., In the same skillet, heat oil and remaining 1 tablespoon butter over medium heat. Add mushrooms and remaining 1 teaspoon salt; cook and stir until reduced by half and crispy, about 20 minutes. Add to bowl with leeks., Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add asparagus; cook, uncovered, until the stalks turn bright green, 2-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; add to bowl with leeks and mushrooms., Preheat oven to 400°. On a lightly floured surface, roll dough into a 12-in. circle. Transfer crust to a parchment-lined baking sheet., Crumble goat cheese over top of vegetable mixture. Spoon over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with beaten egg. Bake until crust is golden brown and cheese is melty, 30-35 minutes. Let stand 5 minutes before cutting. Serve warm or at room temperature.

Nutrition Facts : Calories 308 calories, Fat 22g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.

Tips:

  • For a creamy texture, whisk the eggs and milk together until well blended.
  • Use a non-stick skillet to prevent the frittata from sticking.
  • Cook the frittata over medium heat so that it cooks evenly throughout.
  • Don't overcook the frittata, or it will become dry and tough.
  • Add your favorite fillings to the frittata, such as vegetables, cheese, or meat.
  • Serve the frittata warm or at room temperature.

Conclusion:

Frittata is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and herbs, and it is also a healthy and satisfying option. With its endless variations, there is sure to be a frittata recipe that everyone will enjoy.

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