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Asparagus and Goat Cheese Frittata

This Asparagus and Goat Cheese Frittata is a perfect recipe for a spring brunch (or any breakfast or dinner)! Ready and on the table in less than 1 hour.

About this recipe:

Simple, fresh ingredients make up this breakfast favourite…fresh asparagus, eggs, tangy goat cheese, creamy ricotta cheese and sliced green onion. The combination of these ingredients results in this easy and delicious Asparagus Goat Cheese Frittata (also called a Crustless Quiche). It’s so creamy and flavourful.

simple + fresh ingredients

  • eggs
  • creamy goat cheese
  • asparagus
  • green onion
  • ricotta cheese
  • milk
  • salt + pepper

Serving Suggestion:

Try this frittata recipe with these easy Cinnamon Buns and a fresh fruit salad for breakfast. This springy dish would also be wonderful for Easter Brunch with fruit salad and my Easter Panettone Bread. It’s also a perfect brunch recipe for Mother’s Day Brunch. But this baked frittata also a great option if you’re looking for and easy meal for dinner with a side green salad and crusty bread. That’s the beauty of a frittata, it’s so versatile. Yum!

Asparagus and Goat Cheese Frittata Tips

  • DISH: This recipe is best baked in a 9-inch oven safe dish. Sometimes I will also use an 8 × 8 glass baking dish. If I’m doubling the recipe I use a 9 × 13 lasagna pan.
  • ASPARAGUS: Use fresh asparagus. Wash, dry and trim off the woody ends. I like to use full asparagus stems because they look so nice and are still easy to cut once they soften during baking. If you would prefer smaller pieces, feel free to add chopped asparagus instead.
  • GOAT CHEESE: Use 1/2 cup soft goat cheese.
  • RICOTTA CHEESE: Ricotta adds a beautiful creamy texture to this frittata.
  • MILK: You can use 1%, 2%, whole milk, cream, or heavy cream.
  • LEFTOVERS: Store any leftovers in an airtight container (or cover tightly with a layer of plastic wrap) in the refrigerator. After the frittata has been in the fridge you may notice a little bit of excess moisture, just drain it off.
  • FREEZING: You can freeze leftovers. Place individual pieces on a parchment paper lined baking sheet. Then put the baking sheet into the freezer and freeze overnight. Once the slices have frozen, transfer them to a ziplock bag and freeze. Reheat in the microwave.
  • MAKE AHEAD? I do not recommend making this dish ahead of time. It’s best served immediately.

Asparagus and Goat Cheese Frittata

an enamel baking dish with Asparagus and Goat Cheese Frittata

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This Asparagus and Goat Cheese Frittata is a perfect recipe for a spring brunch (or any breakfast or dinner)! Ready and on the table in less than 1 hour.

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Oven


Units Scale
  • 6 large eggs
  • 1/2 cup milk
  • 1/2 cup ricotta cheese
  • 1/2 cup crumbled goat cheese
  • 1/8 salt
  • 1/8 tsp ground black pepper
  • 2 green onions, sliced
  • 2 cups asparagus (about 1 pound asparagus)


  1. Preheat your oven to 350 degrees F.
  2. Prepare the asparagus by washing, drying then trimming the tough ends off. Set aside.
  3. In a large mixing bowl whisk together the eggs, milk, ricotta cheese, salt and pepper, until well combined.
  4. Stir in the crumbled goat cheese and green onions.
  5. Pour the egg mixture into an 9 inch oven safe dish.
  6. Then lay the asparagus in a single layer into the mixture.
  7. Bake uncovered for about 45 minutes, or until the centre of the frittata is firm.
  8. Serve immediately.

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