This asparagus-zucchini frittata is delicious for breakfast, brunch, or lunch any time of the year, but especially when you have locally grown fresh asparagus on hand.
It was one of those wonderful cooking days. A relaxed Sunday, where I was a proactive, rather than a reactive cook. I started to make this frittata for lunch mid-morning and started prepping the chicken ragu for dinner soon after lunch. (I also made a chocolate cake in between!)
This spring frittata recipe is adapted from a recipe by Giada de Laurentiis that I have made many times. It’s easily adaptable to the ingredients you have on hand. I love a good frittata because it’s simple to make but comes out kind of fancy and quiche-like (without the added calories of the quiche crust). This frittata is perfect for when you have brunch guests and also makes a great leftover for lunches.
- 6 large eggs
- 2 tablespoons whipping cream or milk
- ½ teaspoon + a pinch of Kosher salt
- Freshly ground pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, chopped
- 8 ounces (about 15) asparagus, trimmed and sliced into small pieces
- 1 medium zucchini, sliced and quartered
- 2 ounces goat cheese
- Preheat broiler.
- In a medium bowl, whisk eggs, cream (or milk), ½ teaspoon salt, and pepper together.
- Heat oil and butter in a 9-10 -inch cast-iron skillet over medium heat. Add the shallot and saute for about 2 minutes. Then add asparagus and zucchini and saute for another 5 minutes or so, until tender. Season with a pinch of salt and stir.
- Pour egg mixture over the vegetables and then add then crumble on the goat cheese. Cook until egg mixture starts to set, about 2 minutes.
- Place skillet under broiler and cook until top is set and golden in color, about 5 minutes, but all ovens are different so keep a close eye so that it doesn't get too dark.
- Let rest for about 5 minutes before cutting.