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Spring Asparagus & Goat Cheese Frittata with Fresh Herbs

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A light and fluffy frittata perfect for Easter brunch! This protein-packed dish highlights fresh asparagus, leeks, and goat cheese, bringing in bright spring flavors.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

Equipment

  • 10-inch oven-safe skillet
  • whisk
  • mixing bowl
  • knife
  • cutting board

Ingredients

  • 8 pasture-raised eggs
  • ¼ cup unsweetened almond milk
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 leek white and light green parts, thinly sliced
  • 1 cup asparagus trimmed and chopped
  • ¼ cup fresh parsley or dill chopped
  • 2 ounces goat cheese crumbled

Instructions

  • Preheat oven to 375°F.
  • Whisk eggs, almond milk, salt, pepper, and herbs in a bowl.
  • Heat olive oil in an oven-safe skillet over medium heat. Sauté leeks for 2-3 minutes, then add asparagus and cook for another 2 minutes.
  • Pour in the egg mixture and goat cheese on top.
  • Transfer skillet to oven and bake for 15-18 minutes or until eggs are set.
  • Let cool slightly before slicing and serving.

Video

Notes

Nutritional Information per serving (My Fitness Pal):
Calories: 168
Fat: 12g
Carbohydrates: 3g (net 3g)
Protein: 11g
 
Course: Breakfast, Brunch, holiday, Main Course, Side Dish
Cuisine: American
Keyword: anti-inflammatory frittata, asparagus and goat cheese frittata, cortisol balancing breakfast, Easter frittata, gut-friendly frittata, healthy brunch recipes, high protein frittata
Servings: 6
Calories: 168kcal