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Oval baking dish with baked asparagus, leek and goat cheese frittata on a marble countertop with a yellow and grey pattern napkin and a white plate and gold fork

Baked Asparagus, Leek and Goat Cheese Frittata

  • Author: Jessica
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 6 servings 1x
  • Category: Breakfast/Brunch
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free

Description

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!


Ingredients

Scale
  • 10 eggs
  • 1/2 cup whole milk
  • 4 oz log of goat cheese
  • 1 large leek or two small
  • 1/2 lb of asparagus spears
  • 1 1/2 tsp dried Italian herbs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp butter
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 375 degrees and generously butter a 9 inch deep dish pie plate or an 8×8 baking dish.
  2. 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.
  3. Trim or snap off woody ends of asparagus and slice on a bias into about 1/2 inch pieces.
  4. 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.
  5. In a large bowl whisk together eggs, milk herbs, salt and pepper and 3/4 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.
  6. Pour egg mixture over veggies. Crumble and sprinkle remaining goat cheese on top.
  7. Bake at 375 for 30-40 minutes until browned around the edges and eggs are set. Serve warm or room temperature.

Notes

To make the asparagus spears decoration on the top, set aside a few full length spears and sauté them whole. Gently lay them on top of the frittata before baking.

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