This Baked Asparagus, Leek and Goat Cheese Frittata makes the perfect weekend brunch. Packed with seasonal Spring veggies and creamy goat cheese, this baked frittata is low-carb, gluten-free and absolutely delicious!
Baked Asparagus, Leek and Goat Cheese Frittata
I absolutely love breakfast food at any time of day and frittatas are one of my favorite things to make. They are super easy to put together and a great way to enjoy seasonal produce or just the odds and ends of what veggies and cheeses are left in your fridge at the end of the week. The recipe is super flexible!
This frittata is great for brunch as it can serve up to six people without the extra work of cooking eggs or omelettes individually to order. It’s also perfect at room temperature making it way more convenient when you’re trying to time out a full meal. Even if you’re just making it for one or two, the leftovers keep well in the fridge for a few days and easily reheat for a quick, healthy meal any time of day. Let’s get into the details.
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What is the difference between frittata vs quiche?
Frittata is very similar to quiche. Both are egg-based dishes but frittatas usually have less milk and do not have a crust. Both can be filled with vegetables, meats and/or cheeses making it the perfect canvas for whatever you have on hand.
The ingredients for this frittata are very simple. It’s all about letting them shine! Use the freshest vegetables you can find and good quality eggs and dairy for the best tasting result.
Leeks – A member of the onion family, leeks are very mild and slightly sweet. They can be treated like onions but have a more delicate flavor. Once of my favorite spring veggies!
Asparagus – The freshest asparagus stalks should be firm, straight and smooth with a rich green color and a small amount of white at the bottom. Asparagus that is dull in color or has wrinkly stems is past it’s prime. Stalks should stand up straight and the tips should be closed and firm, not mushy!
Goat Cheese – I recommend using a log of goat cheese for this recipe, not the pre-packaged crumbles. The log is creamier and gives the frittata a better texture.
Eggs – Ten whole eggs! Use whole eggs please.
Whole Milk – You definitely want to use some full fat dairy in this recipe to get the right texture and ensure that they eggs don’t dry out. I would not recommend making any substitutes here.
Dried Italian Herbs – You can use a dried Italian herb mix or if I don’t have that on hand, I use a mix of basil, parsley and oregano. If you happen to have fresh herbs on hand, go for it and add a few tablespoons.
Butter & Olive Oil – the combination of butter and olive oil adds great flavor and is my favorite for sautéeing veggies.
Salt & Pepper – all the additional seasoning we need. Simple!
Many frittata recipes start out on the stove and then finish in the oven. This is a baked frittata so we’ll be letting the oven do most of the work here.
Step one: Clean and slice the leeks and trim and slice the asparagus. To clean leeks, slice off the tough dark green part and the root. The cut the leek lengthwise and slice each half thinly into half moon shapes. Rinse sliced leek thoroughly in cold water to get rid of any dirt or grit.
For the asparagus, trim off the woody end. I usually just bend them and it will snap right at the perfect spot. Slice on the bias into about half-inch pieces.
Step Two: Heat butter and olive oil in a skillet on medium and sauté leeks for about 5-7 minutes until they are melted and begin to caramelize. Add in asparagus and cook another 3-5 minutes until it’s bright green and just starting to get tender. Remove from heat and pour into buttered baking dish.
Step Three: Whisk eggs, milk, herbs, salt and pepper together. Crumble up the goat cheese and add about ¾ of it to the egg mixture and whisk together. Pour mixture over the veggies and dot the top with the rest of the goat cheese.
Step Four: Bake in a 375 degree oven for 30-40 minutes until eggs are set and lightly browned on top. Serve warm or room temperature with your favorite breakfast foods or with a simple side salad.
Can I prep frittata ahead of time?
If you’re pulling this together for a weekend or holiday brunch at home, you can definitely sauté the veggies ahead of time and store them for a day or so in the fridge until you’re ready to make the frittata. Then just assemble, bake and serve! The beauty of a frittata is that you can feed a crowd without preparing individual egg portions to order.
This frittata is great for brunch, lunch or even a light dinner. The leftovers keep well in the refrigerator for 2-3 days. Gently reheat in the microwave to enjoy. This is best enjoyed fresh, I wouldn’t recommend freezing.
I hope you love this frittata recipe! It’s fresh, packed full of veggies and protein adaptable, easy to make and very delicious.
More brunch recipes
Baked Asparagus, Leek and Goat Cheese Frittata
- 10 eggs
- ½ cup whole milk
- 4 oz log of goat cheese
- 1 large leek or two small
- ½ lb of asparagus spears
- 1 ½ tsp dried Italian herbs
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp butter
- 1 tbsp olive oil
- Preheat oven to 375 degrees and generously butter a 9 inch deep dish pie plate or an 8x8 baking dish.
- Remove root and dark green parts of leek. Slice lengthwise then thinly slice each half. Rinse thoroughly under cold water and dry with paper towels or clean dish towel.
- Trim or snap off woody ends of asparagus and slice on a bias into about ½ inch pieces.
- Heat butter and olive oil in a sauté pan on medium heat. Add leeks and sauté until very soft and starting to caramelize about 5-7 minutes. Add in asparagus and cook until bright green and just starting to get tender, about another 4-5 minutes. Pour veggies into a buttered dish.
- In a large bowl whisk together eggs, milk herbs, salt and pepper and ¾ of the goat cheese, crumbled up or if it's very creamy, pinch it off in pea sized amounts and drop it into the mixture.
- Pour egg mixture over veggies. Crumble and sprinkle remaining goat cheese on top.
- Bake at 375 for 30-40 minutes until browned around the edges and eggs are set. Serve warm or room temperature.