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Spring mornings are the ideal time to make this vibrant asparagus dill frittata, featuring plenty of tangy crumbled goat cheese. It’s ready for the table in minutes.
While I am a huge toast fan, starting the morning with eggs is something that I really love to do when I have some extra time.
Hash is a big favorite in my house, but if we need something on the table a little faster, I turn to frittatas.
Since it’s spring, asparagus has been everywhere, and I love taking advantage. My favorite asparagus is super thin and roasted simply, but I also like to use it within other recipes.
Frittatas have become a go-to for when I want something a little fancier than scrambled eggs. They’re ideal for adding vegetables to your breakfast, and of course, cheese!
This asparagus dill frittata uses crumbled goat cheese, but you could swap in feta, ricotta, or even shredded Parmesan.
The dill gives it a brightness that I love. Don’t like dill? Try parsley, ramps, or capers for a briny pop.
What’s the difference between a quiche and a frittata?
I love quiche, such as my roasted red pepper quiche, but I often don’t want to deal with preparing a crust.
The crust in a quiche provides more stability, allowing you to add more dairy, such as whisking in milk or cream to the eggs to make a creamy custard filling.
Quiches are also slowly baked in an oven, while frittatas are cooked on the stovetop, and often finished under a broiler.
Because quiches are baked, they are made in pie or tart pans, and often removed from the pan for serving. Frittatas are cooked in oven-safe skillets; cast iron works especially well.
What else can I add to a frittata?
Really, the sky’s the limit when it comes to creating frittatas. I love to change up the herbs and cheese, or add chopped ham or slices of paper-thin prosciutto.
If you’re adding vegetables to your frittata, you will most likely need to cook them first. Frittatas cook quickly, so don’t assume your raw vegetables will get cooked through.
Roasted vegetables are excellent in frittatas, but you can also give them a quick saute before adding the egg, as in this recipe.
Frittatas are best the day they are made, but you can store them in the refrigerator for a few days if you have leftovers. I recommend reheating individual slices in a skillet set over low heat.
This recipe only uses half a bunch of asparagus, so use the rest for dinner or make some ham asparagus scones!
Asparagus Dill Frittata
- 1 tablespoon olive oil
- 6 ounces asparagus, ends trimmed and sliced into thirds
- 6 eggs
- 2 ounces crumbled goat cheese
- 1 ½ tablespoons chopped fresh dill
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- Preheat broiler. Set an oven-safe 10-inch sauté pan over medium-high heat and add oil.
- Add asparagus and sauté 4 minutes.
- Whisk together eggs, goat cheese, dill, salt, and pepper, and pour over asparagus in pan. Stir gently to distribute ingredients as needed.
- Cook just until eggs start to set, then transfer pan to the oven and broil for 5 minutes, until frittata is puffed and lightly browned.
- Let cool slightly before slicing and serving; frittata will deflate somewhat as it cools.