This Asparagus Frittata is filled with tender asparagus, tangy goat cheese and fresh tarragon — an elegant spring breakfast or brunch option that’s low in carbs and ready in about 30 minutes. It’s simple to customize, great for meal prep, and bright with seasonal flavor.
I’ve been enjoying asparagus a lot lately. Roast it, purée it into a creamy soup or fold it into an egg dish — it’s a versatile spring vegetable. This Asparagus Frittata highlights asparagus’ fresh, grassy notes while the goat cheese adds a pleasant tang. Tarragon lifts the flavor and ties everything together.
Frittatas are a favorite for easy breakfasts because they are low carb, satisfying, and forgiving. You can add ham, bacon, mushrooms or swap cheeses and herbs depending on what’s on hand. This version — asparagus, goat cheese and tarragon — feels a little special while still being straightforward to prepare.
Why you’ll love this recipe
- Brimming with asparagus, creamy goat cheese and aromatic tarragon — a great spring breakfast or brunch.
- Quick and easy: ready in under 30 minutes with most work done in a single skillet.
- Versatile enough to serve any time of day and easy to customize with other vegetables or proteins.
- Low carb, gluten-free and excellent for meal prep — it keeps well in the refrigerator.
Recipe ingredients
Frittatas are highly adaptable. If asparagus isn’t available or you prefer something different, substitute with your favorite vegetables, greens or cooked proteins.
- Eggs — large eggs are used in this recipe. Leftover egg whites can be substituted (about two egg whites per whole egg).
- Asparagus — trim woody ends and cut into bite-sized pieces. If out of season, try broccoli, green beans or spinach.
- Goat cheese — crumbled goat cheese gives a bright tang. Substitute feta or another favorite cheese, or omit to make it dairy-free.
- Milk — any dairy or non-dairy milk works to create a light, fluffy texture.
- Tarragon — fresh tarragon complements asparagus beautifully; use another herb if preferred.
See the recipe card below for exact quantities and the complete ingredient list.
How to make this recipe
This frittata cooks in one ovenproof skillet and takes only a few easy steps. The stove-top step softens the asparagus and infuses the eggs with flavor before finishing in the oven.
Pro tip: Leftover egg whites work well in this recipe; substitute two egg whites for each whole egg.
Full instructions are in the recipe card below.
- Sauté the asparagus with a bit of olive oil until crisp-tender, then add garlic briefly.
- Whisk eggs with milk, chopped tarragon, salt and pepper.
- Pour the egg mixture over the asparagus in the skillet, top with reserved asparagus tips and crumbled goat cheese, and cook over medium heat until the edges begin to set.
- Transfer the skillet to a 400°F oven and bake 12–15 minutes until the frittata is set. Cool slightly, slice and serve.
Recipe FAQs
A splash of milk (dairy or non-dairy) in the egg mixture creates a creamier, fluffier texture.
Yes — use a non-dairy milk and omit the goat cheese or choose a dairy-free cheese alternative.
Store slices in an airtight container for up to 5 days; reheat gently in the oven or microwave.
Serving suggestions
Frittatas are adaptable and can be served for breakfast, brunch or a light dinner. Pair this asparagus frittata with crisp bacon, a simple salad, roasted potatoes, or fresh fruit. For a holiday brunch, serve alongside muffins, quick breads or fruit tarts.
Recipe notes
- Egg white swap: Substitute two egg whites for one whole egg if you want to use leftovers.
- Cheese options: If goat cheese isn’t your favorite, try feta or a grated cheese of your choice.
- Dairy-free: Use non-dairy milk and omit the cheese.
- Storage: Keep the frittata refrigerated up to 5 days for easy meal prep.
More egg recipes you’ll love:
- Bacon and egg casserole
- Bacon and egg muffins
- Deviled eggs with bacon
- Classic egg salad
- Perfect hard boiled eggs
- Mini crustless broccoli quiche
- Poached eggs
- Sausage and egg breakfast casserole
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Asparagus Frittata with Goat Cheese
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
- 1 1/2 tablespoons olive oil, divided
- 1/2 lb. asparagus, woody bottoms removed and chopped into 1″ pieces
- 1 clove garlic, minced
- 8 large eggs
- 1/4 cup milk
- 1 teaspoon freshly chopped tarragon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled goat cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Heat 1 tablespoon olive oil in a 9″ ovenproof skillet over medium heat. Add the asparagus and cook until crisp-tender, about 2–3 minutes. Add the garlic and cook 30 seconds more. Reserve a few asparagus tips for the top if desired.
- In a medium bowl, whisk together the eggs, milk, tarragon, salt and pepper.
- Brush the remaining 1/2 tablespoon oil around the sides of the pan. Pour the egg mixture over the asparagus. Top with reserved asparagus tips and dot with crumbled goat cheese. Continue cooking over medium heat until the bottom begins to set.
- Transfer the skillet to the oven and bake 12–15 minutes or until the frittata is set. Remove from the oven, let cool slightly, slice and serve.
Notes
- If you have leftover egg whites, substitute two egg whites for one whole egg.
- Swap goat cheese for feta or another favorite cheese if desired.
- To make dairy-free, use non-dairy milk and omit the goat cheese.
- Refrigerate leftovers up to 5 days.
Nutrition
Serving: 1 slice • Calories: 192 kcal • Carbohydrates: 3 g • Protein: 13 g • Fat: 14 g • Saturated Fat: 6 g • Cholesterol: 258 mg • Sodium: 363 mg • Fiber: 1 g
Nutrition is estimated using a food database and is intended as a guideline for informational purposes.
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